Apricot and Cream Cheese- Part 1 Gifts from the Kitchen

Apricot bread for gifting

Apricot and Cream Cheese- Part 1 Gifts from the Kitchen

For almost 20 years, I’ve been teaching a class called Gifts from the
Kitchen. In this class, recipes are taught that are ideal for giving as gifts
to friends, neighbors, and co-workers. Over the years, I’ve accrued hundreds
of recipes that are wonderful to give and receive.

For the next couple of weeks, I want to share some of my favorite gifting recipes and I hope you will make them and enjoy them with family and friends.

Loaves of sweet bread make an ideal gift from the kitchen.  First up in my gifting series is one of my favorites, Apricot Cream Cheese Loaves. This recipe is packed with goodness; sweet apricots, crunchy pecans, and, cream cheese filling make it irresistible.

The batter is simple with a cream cheese filling layer in the center of each loaf.  Once baked the filling ensures that this decadent loaf is tender and moist.

Make this recipe to enjoy with holiday guests or make several loaves to share with family and friends!

Apricot bread

Apricot Pecan Cream Cheese Bread

½ cup butter

1 ¼ cup sugar divided

½ teaspoon salt

1 teaspoon vanilla

Zest from 2 lemons, divided

3 eggs divided

1 ½ cups flour

2 teaspoons baking powder

1/3 cup milk

1 cup chopped dried apricots

1 cup chopped pecans

1 8-ounce package of cream cheese

Preheat oven to 350 degrees. Using a hand-held mixer, prepare cream cheese filling by mixing the
cheese with 1 egg, ½ cup sugar, and ½ of the zest and set aside.  Prepare the batter by adding the butter and remaining ¾ cup sugar to a stand mixer and beat until pale and fluffy.  Add eggs one at a time, vanilla remaining zest, and salt.  Mix flour and baking powder together in a bowl.  Add half of
the flour mixture to the butter and beat to combine.  Add milk and mix well, followed by the remaining
flour.  Do not over-mix.  Fold apricots and pecans into the batter by hand.  Spoon half of the batter into a
greased 8-inch loaf pan.  Spoon the cream cheese mixture on top then covers with the remaining batter.  Bake for 38-42 minutes until the loaf is puffed and browned and set in the center. Cool completely before removing the loaf from the pan.  Refrigerate loaf.

I hope you enjoy the Apricot Pecan Cream Cheese Bread!

XOXO Lorie

Lorie teaching

Join US in the kitchen in 2023! New classes have been added to the schedule!

Friday, February 3rd, 10:30-2:30  Artisanal European Bread After spending a week of study in Paris on Artisanal European bread, Lorie will lead a small group on a deep dive into the wonders of freshly baked European bread.  All techniques will be tailored for the American home chef with no shortcuts on flavor and quality! There is nothing like the wafting aroma of freshly-baked bread LEARN MORE

An Evening of Pure Chocolate- Thursday, February 9th, 6:30-9:00 With Valentine’s Day right around the corner, our minds naturally drift to Chocolate. But did you ever think about making beautiful chocolate morsels right in your home kitchen?  Lorie will lead you on a journey that includes a tidbit of the history of chocolate before diving into this silky, sweet, confection favored by all. LEARN MORE

Croissant Workshop- Friday, February 17th, 11:00-2:30 Viennoiserie is the exquisite laminated dough used in classic French Pastries like Croissant, Pain au Chocolat, and Almond Croissants.  After studying Viennoiserie dozens of times all over France, Lorie will lead you in hands-on instruction showing you all the tricks of the trade so you can easily reproduce delectable pastries in your home kitchen.  Every time she studies this classic French technique new secrets are revealed. LEARN MORE

French Food and Wine Workshop, Thursday, March 2nd, 6:00-9:00  After time spent in Paris deepening her knowledge of wine, Lorie will lead you through an amazing evening of food and wine pairings to rival any Parisian chef’s creation.  We will start with 2 Amuse Bouche: Pear Endive Spears, and Caramelized Mushroom and Onion Tartlets both served with Champagne.  READ MORE


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