Apricot Cheese Bread


Prep Time:

30 minutes

Cooking Time:

65 to 70 minutes


12 to 18


  • 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


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.

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