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Apricot Cheese Bread

 Apricot Cheese Bread
I like to make this fruity bread in a bundt pan for special occasions such as Christmas or Easter morning. Cream cheese, apricots and pecans make it a tantalizing treat.
14-16 ServingsPrep: 30 min. Bake: 55 min. + cooling

Ingredients

  • 2 packages (3 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon all-purpose flour
  • 1 teaspoon grated orange peel
  • DOUGH:
  • 1 cup dried apricots
  • 1-1/2 cups warm water
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/2 cup orange juice
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1/2 cup chopped pecans

Directions

  • In a bowl, beat the cream cheese, sugar, egg, flour and orange peel
  • until smooth; set aside. Soak apricots in warm water for 15 minutes;
  • drain well. Cut apricots into small pieces; set aside. In a large
  • bowl, combine the dry ingredients. In another bowl, beat the egg,
  • orange juice, oil and water. Stir into the dry ingredients just

2 of 2

Apricot Cheese Bread (continued)

Directions (continued)

  • until moistened. Fold in pecans and apricots. Spoon two-thirds of
  • the batter into a greased and floured 10-in. fluted tube pan. Top
  • with cream cheese filling and remaining batter. Bake at 350° for
  • 55-65 minutes or until a toothpick comes out clean. Cool for 10
  • minutes before removing from pan to a wire rack to cool completely.
  • Wrap in plastic wrap and refrigerate before slicing. Yield: 14-16
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 235 calories, 9 g fat (2 g saturated fat), 32 mg cholesterol, 241 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein.