Apricot Cheese Loaf

Apricot Cheese Loaf

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

1 h 25 m servings 271 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. Pour boiling water over apricot pieces in a small bowl. Cool.
  3. In another bowl, combine flour, baking powder, soda, salt, and dates.
  4. 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.
  5. 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.

Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

I have given this loaf as a gift, and those who have received it all rave about it. When sliced, it is a very attractive looking bread. It also keeps well, if you don't devour it too quickly.

Most helpful critical review

I made this recipe as muffins and I do think it turned out as it should but, I just didn't love them. That said, I brought them in to work and a few people ate most of them. If you LOVE dates an...

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I have given this loaf as a gift, and those who have received it all rave about it. When sliced, it is a very attractive looking bread. It also keeps well, if you don't devour it too quickly.

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 make...

I made this for a women's brunch at my church, and it received rave reviews. The cream cheese in the batter gave it a rich quality that many quick breads don't seem to have. And the apricots a...

I just went back for another slice, mmm! This loaf came out wonderful, studded with colorful chunks of fruit and moist with a slight sour tang of the cream cheese. I did add a teaspoon of vani...

I made this recipe as muffins and I do think it turned out as it should but, I just didn't love them. That said, I brought them in to work and a few people ate most of them. If you LOVE dates an...

I made this for breakfast. Instead of hot water for the apricot soak, I used orange juice. It is wonderful!

I haven't made this in a couple of years and forgot how good it was. Oh boy I just ate 2 warm slices sooo good! I left out dates as I'm not fond of them.

This was delicious and easy!. I substituted golden and regular raisins, since I didn't have any dates. I increased the recipe by one half and baked it in a bundt cake pan. It took slightly under...

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