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Apricot Cheese Bread Recipe
|Cream cheese||6 Ounce, softened (2 Packages Of 3 Ounce Each)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Tablespoon|
|Grated orange peel||1 Teaspoon|
|Dried apricots||1 Cup (16 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3980 Calories from Fat 1460
% Daily Value*
Total Fat 168 g258%
Saturated Fat 47.1 g235.3%
Trans Fat 0 g
Cholesterol 610 mg
Sodium 3780.9 mg157.5%
Total Carbohydrates 583 g194.2%
Dietary Fiber 22.9 g91.7%
Sugars 355.5 g
Protein 61 g121.3%
Vitamin A 152.5% Vitamin C 117.9%
Calcium 113.6% Iron 117.4%
*Based on a 2000 Calorie diet
Soak apricots in warm water for 15 minutes; drain well.
Cut apricots into small pieces; set aside.
In a large mixing bowl, combine the dry ingredients.
In another bowl, beat the egg, orange juice, oil and water.
Stir into the dry ingredients just 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.