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Apricot Bread


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  • 3/4 cup softened butter
  • 1 pkg. cream cheese, softened
  • 2 cup sugar
  • 2 beaten eggs
  • 1/2 t. vanilla
  • 1 (15 oz.) can apricots, drained & mashed
  • 3 cups flour
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 cup chopped pecans


Servings 12


Step 1

Beat butter, cream cheese and sugar together until nice and fluffy. Add eggs and mix well. Add vanilla.

Add mashed apricots to mixing bowl; mix together.

In another bowl, mix flour, baking powder, soda and salt. Gradually add flour mixture to the apricot mixture, beating at low speed until everything is incorporated. Mix pecans in my hand.

Spray 2 loaf pans. Spoon bread batter in the pans. Bake at 350 for approximately 1 hour. Can be baked in smaller pans but adjust time.

Remove bread from oven and let cool for 30 minutes. Store in a cool place. Can also freeze. For muffins, spoon batter into greased muffin tins, filling 2/3 full. Bake at 375 for 15-20 minutes.


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