Raisin Apricot Loaf

Loaded with dried apricots and raisins and prepared with cream cheese, this Raisin Apricot Loaf is dense, moist, and absolutely delicious! This is one of those confections that doubles as a wonderful after dinner dessert or an indulgent afternoon treat!

There was a time when I truly despised dried apricots and raisins equally. But that has changed! My ex-wife and her mom both loved to make a cake with raisins and apricots. It had a delicious cake base made with cream cheese, and I remember thinking why would anyone ruin a cream cheese-based cake by adding apricots and raisins!? But, as it turns out, they were both onto something, because the combination of all of those things works and the proof is right here in this Raisin Apricot Loaf!

Looking back, I think about the many times I begged them to make a different cake; not completely different, they could still use the same cream cheese batter, but leave out the reconstituted apricots and raisins, but alas, they didn’t listen to me.  I’m glad they didn’t, because recently I decided to make my own. Even though the apricots and raisins in this cake provide a moist bite of sweetness, it’s still the cream cheese that wins me over every time. This loaf is so deliciously moist and dense.  I love that it’s a little on the heavy side, because then I can have just a small slice of it and I don’t need to feel guilty about at all!

I’m going to tell you all about this recipe and how you can make it in your home this holiday season. But first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. Over the past seven Christmases, I have built a reputation for sharing series-type recipes. The most popular would be my annual 24 Cookies of Christmas, which was fashioned after an advent calendar. But, I have others that are only 12 days, which were fashioned after the 12 Days of Christmas.

Before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more! Welcome, Dear Reader, to my second Christmas series this holiday season! I’m calling this series Lord Byron’s 12 Holiday Breads and Loaves.

Just like every other series that I’ve shared over the years, this one will also see a new recipe shared each day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Holiday Breads and Loaves Series! Even though this is the second series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

BAKED GOODS MAKE GREAT GIFTS!

This loaf is so perfect for gift-giving, which is just what I did with it. Not only is this loaf great for giving to a friend or loved one, but it’s so easy to package and transport. It might be just me, but is there anyone else out there who loves to receive kitchen-related products as gifts?

If you’d like to gift this loaf to a friend, here’s what you should do. First, buy a new loaf pan and another kitchen item such as a whisk or a spatula. Bring them home, and wash and dry the loaf pan. Then, bake the loaf right into the new pan.

Once baked and cooled, garnish the loaf in any way you deem suitable. Wrap the loaf pan up in some cellophane, tie a ribbon on it, and attach the whisk or spatula. Now, you’ve got a dessert and a gift all in one! I’d love to get something like that; so thoughtful, right!?

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Water
• Sugar
• Raisins – I prefer golden raisins in the is cake because they are more plump and soft.
• Apricots – Use dried apricots.
• Butter – Make sure your butter is at room temperature!
• Vanilla Extract
• Cream Cheese – When baking with cream cheese is it best to use the brick-style, firm cream cheese. Saved the whipped or spreadable cream cheese for your bagels.
• Eggs – Make sure the eggs are at room temperature.
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder
• Confectioner’s Sugar

HOW TO MAKE A RAISIN APRICOT LOAF

In a saucepan, stir together the raisins, apricots, sugar, and water. Over medium heat, bring the mixture to a low boil. Reduce the heat to simmer and cook for 30 minutes. Remove from the heat and cool completely. Do not drain the liquid!!

Preheat your oven to 350 degrees F. Prepare a loaf pan by lightly coating the interior with non-stick cooking spray. To prepare the loaf batter, in a large mixing bowl, beat the butter, sugar, vanilla, and cream cheese until fluffy. Add each egg one at a time and fully incorporate into the cream cheese mixture. Add the flour and baking powder. Beat until just incorporated into the batter. Add the apricots and raisins along with any liquid. Use a spatula to fold them into the batter. Transfer the batter to the prepared loaf pan. Tap the pan firmly on your countertop to settle the batter into the folds of the pan.

Bake the loaf for 45-50 minutes. Check for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the loaf is ready. If not, place back in the oven for 3-5 minutes and perform the toothpick test again. Allow the loaf to cool for five minutes and then transfer to a wire cooling rack to cool completely. Dust with confectioner’s sugar before serving. (Optional)

LIGHT VS DARK RAISINS – WHICH WILL YOU USE IN YOUR PEANUT BUTTER COOKIES?

My mom used to refer to raisins in two basic terms – light and dark. But, there’s more to raisins than just the colour difference. Not only are different grapes used in the making of raisins, but there are different processes that can be applied too.

In most baking recipes, you’ll see just the word raisins. The most common raisins that can be found in North America and either light in colour or dark in colour. Sometimes, they might be called Golden Raisins or Sultana Raisins. Brown raisins are sun-dried by laying them out in the sun for two to four weeks. Golden raisins (with the exception of sultanas) are typically oven-dried and often treated with sulfur dioxide to preserve their colour.

To be honest, I don’t find much of a difference in the taste. The texture is different though. The golden raisins are more plump and juicy, while the brown raisins have less moisture content. You can use both interchangeably.

SERVING YOUR BREAD

Here’s the thing about breads and loaves – they both come from humble beginnings. Even looking at it, you can tell that it isn’t pretty, it isn’t spectacular, and it surely isn’t show-stopping. But, that certainly doesn’t mean that your bread shouldn’t be served with style!

Like scones and biscuits, I think breads lend themselves quite well to what most people would call English Tea. I like to think of English Tea as an afternoon snack. And, afternoon snacks are terribly underrated! I like to partake whenever time permits. Hot coffee and a slice of this Raisin Apricot Loaf, or any other sweet treat, is a great break from the 9-5 routine.

With the cooler weather approaching, I can’t think of a better way to serve this bread than putting out a full set of tea. Sure, it might seem I have too much time on my hands, but life is short, folks – enjoy it! Take the tea set out of your cabinet, dust it off, and take a well-deserved afternoon break!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!