Best 6 Cherry Pecan Apricot Bread Recipes

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Indulge in a delightful culinary journey with our exquisite cherry pecan apricot bread. This delectable treat is a symphony of flavors and textures, featuring a moist and fluffy crumb studded with sweet cherries, crunchy pecans, and tangy apricots. Topped with a luscious glaze, this bread is sure to tantalize your taste buds and leave you craving more.


Our collection of recipes offers a variety of options to suit your preferences. Whether you prefer a classic version with simple ingredients or a more decadent variation with cream cheese or sour cream, we have the perfect recipe for you. Explore our curated selection of cherry pecan apricot bread recipes and embark on a baking adventure that will fill your home with mouthwatering aromas and leave your loved ones asking for seconds.

Check out the recipes below so you can choose the best recipe for yourself!

CHERRY-PECAN SWIRL BREAD



Cherry-Pecan Swirl Bread image

Wow your brunch crowd with this Cherry-Pecan Swirl Bread. If you're new to making bread from scratch, take your time with each step. Kneading can be sticky work, but don't overflour your work surface or the dough itself. This will make the bread tough and dense. To knead, fold the top of the dough in half toward you. Then, using the bottoms of both palms, push the dough away from you. Rotate the dough a quarter turn, and repeat the process until it becomes a smooth and stretchy ball, using little to no additional flour.

Provided by Paige Grandjean

Categories     Bread

Time 3h35m

Yield Serves 12

Number Of Ingredients 17

1 (8-oz.) container sour cream
6 tablespoons unsalted butter
1 3/4 teaspoons kosher salt
1/4 cup plus 1 tsp. granulated sugar, divided
1/3 cup warm water (100°F to 110°F)
1 (1/4-oz.) envelope active dry yeast
2 large eggs, beaten
2 teaspoons orange zest (from 1 orange)
3 3/4 - 4 1/4 cups bread flour, divided, plus more for work surface
1 cup packed light brown sugar
1/2 cup dried tart cherries, chopped
1/2 cup toasted pecans, chopped
4 tablespoons unsalted butter, softened
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 cup sifted powdered sugar
2 tablespoons fresh orange juice (from 1 orange)

Steps:

  • Prepare the Dough: Cook sour cream, butter, salt, and 1/4 cup of the granulated sugar in a saucepan over medium-low, stirring occasionally, until butter just melts, 4 to 5 minutes. Remove from heat. Cool to 110°F to 115°F, about 10 minutes.
  • Stir together warm water, yeast, and remaining 1 teaspoon granulated sugar in a bowl. Let stand until foamy, about 5 minutes.
  • Beat sour cream mixture, yeast mixture, eggs, and orange zest with a stand mixer fitted with a dough hook attachment on medium-low speed, gradually adding 3 3/4 cups of the flour, until a soft Dough forms and pulls away from sides but still adheres to bottom of bowl, 2 minutes.
  • Turn out Dough on a lightly floured work surface. Knead until smooth and elastic, 10 minutes, adding up to 1/2 cup remaining flour in very small increments, if needed to keep the Dough workable. (It should be tacky but not sticky.) Place in a lightly greased (with cooking spray) bowl, turning to coat all sides. Cover; chill at least 8 hours or up to 24 hours.
  • Turn out Dough on a lightly floured work surface. Roll into a 20- x 16-inch rectangle. Coat a 12-inch cast-iron skillet with cooking spray. Place a round sheet of parchment paper in bottom of skillet. Set aside.
  • Prepare the Filling: Stir together brown sugar, cherries, pecans, softened butter, cinnamon, and cardamom until mixture is well combined and the texture of wet sand.
  • Gently spread Filling over Dough, carefully pressing to adhere, leaving a 1-inch border on both long sides. Starting at 1 long side, roll up jelly-roll style. Using a serrated knife, cut log in half lengthwise. Arrange pieces side by side, cut sides up, on the work surface. Carefully twist together, keeping cut sides facing up. Form twisted Dough into a 9-inch ring, tucking ends underneath. Place in prepared skillet, and cover loosely with plastic wrap. Let stand in a warm place until almost doubled in size, 1 to 1 1/2 hours.
  • Preheat oven to 350°F with rack in lower third position. Remove and discard plastic wrap from Dough. Bake until golden brown and cooked through, 35 to 40 minutes, tenting with aluminum foil after 25 minutes, if needed, to prevent excessive browning. Remove from oven.
  • Prepare the Glaze: Whisk together powdered sugar and orange juice. Drizzle over bread. Serve warm, or transfer to a wire rack to cool completely, about 1 hour.

APRICOT BREAD



Apricot Bread image

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

Steps:

  • Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

YUMMY APRICOT PECAN BREAD



Yummy Apricot Pecan Bread image

Every time I prepare this yummy bread, I always receive raves. It's perfect with coffee or as a gift, plus it's really quick and easy to prepare. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup 2% milk
2 large eggs, room temperature
1/3 cup butter, melted
2 cups shredded cheddar cheese
1 cup finely chopped dried apricots
3/4 cup finely chopped pecans
TOPPING:
3 tablespoons packed brown sugar
1 tablespoon butter
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into 2 greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze individual cooled loaves. To use, thaw at room temperature.

Nutrition Facts : Calories 189 calories, Fat 9g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 223mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.

PECAN CHERRY BREAD



Pecan Cherry Bread image

"My mom made this delicious bread for special occasions," recalls Pat Habiger of Spearville, Kansas. Full of sweet cherries and nuts, the taste and appearance of this golden loaf make it ideal for autumn gatherings.

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 10

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 jar (10 ounces) maraschino cherries, drained and chopped
1 teaspoon vanilla extract

Steps:

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

CHERRY-PECAN-APRICOT BREAD



Cherry-Pecan-Apricot Bread image

A quick bread with cherries that's almost cake-like. Really delicious. Cooking time includes cooling time, too.

Provided by echo echo

Categories     Quick Breads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 13

1/4 cup butter, softened
1 1/4 cups sugar
1 egg, beaten
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon coriander
1 cup mashed drained canned apricots
2 tablespoons sour cream
1/2 teaspoon almond extract
1/2 cup chopped pecans
1/2 cup halved maraschino cherry

Steps:

  • Preheat the oven to 350°.
  • Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
  • Beat the butter with sugar until fluffy; blend in the egg.
  • Sift the flour, baking powder, baking soda and salt together.
  • Combine the apricots, sourcream and almond extract.
  • Stir the flour mixture into the sugar mixture alternately with apricot mixture.
  • Fold in the nuts and cherries.
  • Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
  • Cool in pan on wire rack 10 minutes, turn out and cool completely.

CHERRY PECAN BREAD



Cherry Pecan Bread image

Make and share this Cherry Pecan Bread recipe from Food.com.

Provided by LizCl

Categories     Quick Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup applesauce
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup milk or 1 cup buttermilk
1/2 cup dried cherries
1/2 cup chopped pecans

Steps:

  • Combine dry ingredients. Set aside.
  • In a large bowl, cream butter and sugar. Add eggs and mix for an additional minute. Add the applesauce, vanilla and almond extract.
  • Alternately add flour mixture and milk until ingredients are just moistened. Stir in cherries and nuts.
  • Pour batter into a greased and floured 9 X5 inch loaf pan.
  • Bake at 350 degrees for 60-70 minutes or until done.
  • Cool.

Nutrition Facts : Calories 217.4, Fat 8.9, SaturatedFat 3.5, Cholesterol 48.3, Sodium 254.1, Carbohydrate 30, Fiber 1.2, Sugar 8.7, Protein 4.6

Tips:

  • Use fresh, ripe fruits for the best flavor. If using dried fruits, soak them in hot water for 10 minutes before using to plump them up.
  • Toast the pecans in a preheated oven at 350°F for 5-7 minutes, or until fragrant. This will enhance their flavor and make them more crunchy.
  • Don't overmix the batter. Overmixing can make the bread tough.
  • Bake the bread until a toothpick inserted into the center comes out clean.
  • Let the bread cool completely before slicing and serving.

Conclusion:

Cherry Pecan Apricot Bread is a delicious and easy-to-make quick bread that is perfect for breakfast, lunch, or a snack. It is packed with flavor from the cherries, pecans, and apricots, and the streusel topping adds a touch of sweetness and crunch. This bread is sure to be a hit with everyone who tries it!

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