Categories: Bread
Ingredients
- 1 1/2 sticks of softened butter
- 8 ounces softened cream cheese (the brick kind, not the whipped kind)
- 2 cups white sugar
- 2 eggs, beaten
- 1/2 tsp vanilla
- 1 1/2 cup mashed apricots
- 3 cups flour (don't sift, pack it down in the cup when you measure)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-11/2 cup chopped pecans (possibly toasted to enhance the flavour)
Directions
-
Beat butter, cream cheese and sugar until fluffy and creamy, then add the eggs, beat well until it becomes light and super fluffy and then add the vanilla. Puree your apricots and add 1 ½ cups to the mixture.
-
In another bowl mix the flour with the baking powder, soda and salt, then add it a little at a time to the batter, beating at low speed until everything is incorporated. Add the pecans and give it a stir by hand.
-
Divide the batter into 2 loaf pans covered with parchment paper and bake at 350°F for 60 minutes (proof for doneness with a toothpick).
-
If you want to make apricot muffins instead, bake at 375°F for 25 minutes, 15-20 minutes for mini-muffins.
-
Let cool before removing from the pan and store in a ziplock bag.