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

Carol

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 -9x5 inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

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  • Pour boiling water over apricot pieces in a small bowl. Cool.

  • In another bowl, combine flour, baking powder, soda, salt, and dates.

  • 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.

  • 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.

Nutrition Facts

271 calories; protein 4.6g 9% DV; carbohydrates 49.1g 16% DV; fat 7.2g 11% DV; cholesterol 41.6mg 14% DV; sodium 303.7mg 12% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2003
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. Read More
(17)

Most helpful critical review

Rating: 3 stars
10/03/2006
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 and dried apricots you will probably LOVE this recipe. Read More
(4)
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/11/2003
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. Read More
(17)
Rating: 5 stars
11/16/2005
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 makes it more moist. I can even see this batter being used with different fruits. I think next I will try it with dried sweetened cranberries and the dates. I might even try throwing in some coconut! This got good reviews from everyone and it really is different. two hints: I found that I did not need to bake it quite as long as the recipe calls for - I took mine out 10 minutes early and - use California apricots instead of the more common mediterranean or turkish apricots. They're getting harder to find these days it seems (probably because they're more expensive) but they are well worth it - they are moister sweeter a more vibrant color and don't seem to have the sulfites that the imported ones have. (I can tell the difference because I have asthma and sulfites really get to me - I can't even eat the Turkish apricots.) You have to read the fine print on the packaging but it should be fairly easy to find on the package whether they're imported or from California. I'm going to be making lots of this loaf for gifts this year! Read More
(10)
Rating: 5 stars
05/03/2004
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 and dates were a nice combination. Thanks for a great recipe that I'm sure to use many times. Read More
(8)
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Rating: 5 stars
10/26/2011
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 vanilla and used unsalted butter-not margarine. Since I used dates that were pre-chopped in sugar (to keep from sticking together) I lightened up on the sugar a tad. I didn't use a cup of boiling water either just enough to submerge all of the apricots. I will absolutely make this tasty loaf again! Yum! Read More
(6)
Rating: 3 stars
10/03/2006
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 and dried apricots you will probably LOVE this recipe. Read More
(4)
Rating: 5 stars
04/19/2020
Great recipe! Followed one reviewers suggestion of soaking apricots in warm OJ. Used craisins instead of dates. Might add some chopped pecans next time too. Yummy breakfast bread! Read More
(1)
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Rating: 5 stars
01/27/2013
I made this for breakfast. Instead of hot water for the apricot soak I used orange juice. It is wonderful! Read More
(1)
Rating: 5 stars
10/22/2012
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 1 hour to be done. The house smelled wonderful! It had more of a cake texture but it was not overly sweet. The dried fruit balanced the "loaf" perfectly. I will be making this again probably experimenting with different types of dried fruits. Read More
Rating: 5 stars
09/21/2016
Oh my god. This is just so good! I made it just as the recipie asked. I used pearl dates and dried apricots from Dubai from my mom's recent trip. Read More