Brandied Apricot Loaves

Yield: 2 loaves; about 3/4 cup Brandied Cream Cheese

Ingredients

Loaves

• 1 1/2 cups (8 ounces) coarsely chopped dried apricots
• 2/3 cup The Christian Brothers Brandy
• 1/3 cup water
• 1 cup granulated sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 3/4 cups all-purpose flour
• 1 cup chopped nuts

Brandied Cream Cheese

• 6 ounces cream cheese, softened
• 3 tablespoons confectioners' sugar
• 2 tablespoons butter, softened
• 3 tablespoons The Christian Brothers Brandy

Instructions

Loaves

1. In 1 quart saucepan combine apricots, brandy and water. Bring just to a boil. Remove from heat and set aside 10 minutes.
2. In large bowl combine sugar, eggs, oil, baking soda and liquid drained from apricots. Beat for 2 minutes.
3. Mix in baking powder, salt, flour and apricots just to blend.
4. Fold in nuts.
5. Turn into 2 greased and floured* 9 x 5 inch loaf pans.
6. Bake at 350 degrees F for 35 to 45 minutes until tops are browned and loaves are springy to the touch.
7. Cool for 5 minutes.
8. Turn out on wire racks. Wrap in aluminum foil while still slightly warm.
9. Store for 24 hours before slicing.
10. Serve with Brandied Cream Cheese. Loaves may also be securely wrapped and frozen up to 1 month.

Brandied Cream Cheese

1. Combine all ingredients in small bowl. Beat until smooth. Chill.
2. Store in refrigerator for 24 hours before serving.

Notes

* For best results, use our Pan Release!