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Apricot Cheese Loaf
October 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!

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