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Apricot Cheese Bread
From THE INN AT STOCKBRIDGEPrep Time:
30 minutesCooking Time:
65 to 70 minutesYield:
12 to 18Ingredients
- 2 cups water
- ½ cup apricots, snipped & dried
- ½ cup light raisins
- ¼ cup sugar
- 1-1/2 cup sugar
- 8 oz. cream cheese, softened
- 1 cup butter
- 1-1/2 tsp. Vanilla
- 4 eggs
- 2 cups flour
- 1-1/2 tsp. baking powder
- ½ cup pecans, chopped
Directions
Preheat oven to 325 degrees. Grease and flour bundt pan. In saucepan combine water, apricots, raisins and ¼ cup sugar, bring to a boil, and let simmer for 15-20 minutes. Drain well and set aside.
In mixing bowl combine 1-1/2 cup sugar, softened cream cheese, butter and vanilla. Beat until creamed. Add eggs; beat one at a time. Sift dry ingredients, and add gradually.
Gently fold into apricot mixture and add nuts. Turn into pan. Bake 65-70 minutes. Cool completely on wire rack. Wrap in foil and store overnight before serving or freezing.