Preheat oven to 350 degrees F (175 degrees C). ​ Grease and flour a 12 x 8' pyrex (you can use a smaller pyrex if you prefer the bread to be thicker). Peel and shred the yucca and set aside. In a medium bowl, combine flour, baking powder and salt and set aside. ​ In a large bowl cream the butter with the sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add half of the dry ingredients and mix well, add cream cheese, mix well and, add the other half of the dry ingredients and mix well. With a wooden spoon incorporate the shredded yucca, until well incorporated. Pour or spoon batter into the prepared pan and cook for 45 to 55 min.