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Apricot Cheese Loaf

SUBMITTED BY: Carol

"A fruit-laden and slightly tart loaf. Excellent with tea or coffee."

RECIPE RATING:

Read Reviews (4)

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PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 25 Min
Original recipe yield 1 -9x5 inch loaf

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup boiling water
1 cup dried apricots, chopped
3 tablespoons margarine
1/2 cup cream cheese, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dates, pitted and chopped

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
Pour boiling water over apricot pieces in a small bowl. Cool.
In another bowl, combine flour, baking powder, soda, salt, and dates.
In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.

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REVIEWS

Reviewed on Nov. 11, 2003 by TOFUMAGOO

I have given this loaf as a gift, and those who have received it all rave about it. When... MORE

Reviewed on Nov. 16, 2005 by CYNDI!

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

CYNDI!
Nov. 16, 2005

I discovered this recipe when searching for something new to replace my old standard pumpkin bread. The cream cheese really is the key here, I think. It gives the batter a little 'kick' and makes it more moist. I can even see this batter being used with different fruits. I think next I will try it with dried sweetened cranberries and the dates. I might even try throwing in some coconut! This got good reviews from everyone and it really is different. two hints: I found that I did not need to bake it quite as long as the recipe calls for - I took mine out 10 minutes early, and - use California apricots instead of the more common mediterranean or turkish apricots. They're getting harder to find these days it seems (probably because they're more expensive) but they are well worth it - they are moister, sweeter, a more vibrant color, and don't seem to have the sulfites that the imported ones have. (I can tell the difference because I have asthma and sulfites really get to me - I can't even eat the Turkish apricots.) You have to read the fine print on the packaging, but it should be fairly easy to find on the package whether they're imported, or from California. I'm going to be making lots of this loaf for gifts this year!

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5 users found this review helpful

I discovered this recipe when searching for something new to replace my old standard pumpkin... MORE

Reviewed on May 3, 2004 by BLUEGIRL5

I made this for a women's brunch at my church, and it received rave reviews. The cream cheese... MORE

Reviewed on Oct. 3, 2006 by PERSEPHONE

I made this recipe as muffins and I do think it turned out as it should but, I just didn't... MORE