Apricot Bread
Adapted from a recipe for "Apricot Cheese Loaf" from Allrecipes.com, this recipe comes out great for me every time. I've gotten numerous requests for this loaf from everyone who's tried it. It's not sugary, but the apricots add just the right amount of sunny sweetness and the cream cheese helps bring out the tartness, too. Good for breakfast, dessert, and with any meal in between. The baking time and temperature may take some experimentation, but 70 minutes at 320° works perfectly for my oven.
Ingredients
- 1 cup boiling water
- 2 cups dried apricots, chopped
- 3 tablespoons unsalted butter
- 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
Directions
- Preheat oven to 320°F (160° 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, and salt.
- In a large bowl, cream butter, 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 320° F (160° C) for 1 hour 10 minutes, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.