Best 4 Yummy Apricot Pecan Bread Recipes
Indulge in the delightful flavors of **Apricot Pecan Bread**, a moist and flavorful quick bread that combines the sweet tang of apricots with the nutty crunch of pecans. This easy-to-make treat is perfect for breakfast, brunch, or an afternoon snack. With its vibrant orange hue and delectable aroma, this bread is sure to be a hit with everyone who tries it.
The recipe also includes variations for **Apricot Pistachio Bread** and **Apricot Walnut Bread**, allowing you to customize the flavors to your preference. Each variation offers a unique combination of textures and tastes that will tantalize your taste buds.
Whether you're a seasoned baker or just starting out, this recipe is perfect for you. With step-by-step instructions and helpful tips, you'll be able to create a delicious and visually stunning bread that will impress your family and friends. So gather your ingredients and preheat your oven, it's time to embark on a delightful baking journey with **Apricot Pecan Bread**!
APRICOT PECAN EGGNOG BREAD
This is based on truebrit's Eggnog Bread (#103993) which is delicious. Since I'm not really a fan of raisins or cherries, I substituted dried apricots, plus I increased the amount of pecans. The original recipe calls for a regular loaf pan baked at 350F for 70 minutes. I use 3 tiny loaf pans (3in. x 5 1/2in. x 2 in.). at 325F for a about 50 minutes, and substitute Splenda for the sugar.
Provided by Fran6
Categories Quick Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat together butter, Splenda and eggs.
- Combine flour, baking powder and salt. Stir into butter mixture alternately with the eggnog.
- Fold in apricots and pecans by hand.
- Spoon into 3 greased tiny loaf pans.
- Bake at 325F for 50 minute or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 1036.9, Fat 52.4, SaturatedFat 16.9, Cholesterol 231.6, Sodium 1226.4, Carbohydrate 126.5, Fiber 10.4, Sugar 41, Protein 22.6
APRICOT-PECAN BREAD
This is great for a Chrismas gift. I like to include it in a pretty basket with homemade jams, mustard, and oils.
Provided by southern chef in lo
Categories Breads
Time P1DT10m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.
- Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.
- Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.
- Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.
- Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack.
Nutrition Facts : Calories 2817.6, Fat 70.9, SaturatedFat 19.9, Cholesterol 272.5, Sodium 1878.7, Carbohydrate 522, Fiber 24.2, Sugar 305.5, Protein 44.2
CHERRY-PECAN-APRICOT BREAD
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
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.
APRICOT PECAN BREAD
From the bread machine list on Yahoo. This uses both apricot nectar and dried apricots to flavor the bread.
Provided by Chilicat
Categories Yeast Breads
Time 2h55m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Use Sweet bread cycle, and add apricots and pecans at 'raisin beep'.
- Makes one 1 1/2 lb. loaf; adjust accordingly for your machine.
Nutrition Facts : Calories 2282.9, Fat 65.2, SaturatedFat 17.1, Cholesterol 57.4, Sodium 2521.2, Carbohydrate 385.3, Fiber 33.8, Sugar 93.8, Protein 55.8
Tips:
- Properly measure your ingredients: Baking is a science, and precise measurements are essential for success. Use a kitchen scale to weigh your ingredients whenever possible, as this is the most accurate method.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your bread will taste. Look for fresh, ripe apricots and pecans, and use high-quality butter and flour.
- Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined, and then stop.
- Bake the bread in a preheated oven: This will help the bread rise evenly and prevent it from sinking in the middle.
- Let the bread cool completely before slicing: This will help the bread set properly and prevent it from crumbling.
Conclusion:
Apricot pecan bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. With its sweet and nutty flavor, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a new bread recipe to try, give apricot pecan bread a try. You won't be disappointed!
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