If you're on the hunt for a delightful, homemade bread that’s perfect for breakfast, dessert, or a snack, you’ve come to the right place. Our Apricot Pecan Quick Bread is a scrumptious choice, packed with juicy apricots and crunchy pecans. This bread is easy to make and sure to impress anyone who takes a bite. Read on to discover this delicious recipe and learn all the tips and tricks to perfect it.

What is Apricot Pecan Quick Bread?
Apricot Pecan Quick Bread is a type of sweet bread that combines the flavors of fresh apricots and pecans. Unlike yeast breads, quick breads do not require time to rise, making them a faster and more convenient baking option. The combination of sweet apricots and nutty pecans creates a unique and delightful taste that’s perfect for any occasion.
Ingredients List for Apricot Pecan Quick Bread
To make this delicious bread, you'll need the following ingredients:
- 2 ¼ cups finely diced fresh apricots
- 1 tablespoon lemon juice
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup milk
- ½ cup finely chopped pecans
- ¼ cup rolled oats for topping (optional)
Substitutions and Variations
If you don't have all the ingredients on hand or want to try something different, here are some substitutions and variations:
- Apricots: You can use dried apricots if fresh ones are not available. Just soak them in hot water for about 10 minutes to soften them before dicing.
- Butter: Substitute with margarine or coconut oil for a different flavor.
- Sugars: Use all white sugar or all brown sugar if you prefer.
- Milk: Almond milk or any other plant-based milk can be used instead of regular milk.
- Pecans: Walnuts or almonds can be substituted for pecans.
- Spices: Feel free to adjust the spices to your liking. Cinnamon or allspice can be added for extra flavor.
Step-by-Step Cooking Instructions

Now, let’s dive into the detailed steps to make this delicious bread.
- Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit. Generously grease your loaf pans. You can use one 9x5x2 inch loaf pan or several mini loaf pans.
- Prepare the Apricots: In a small bowl, toss the finely diced fresh apricots with the lemon juice. This helps to preserve their color and flavor.
- Cream the Butter and Sugars: Using an electric mixer, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, salt, nutmeg, and ginger.
- Mix the Batter: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Do not overmix.
- Fold in Pecans and Apricots: Gently fold the chopped pecans and apricots into the batter.
- Fill the Loaf Pans: Pour the batter into the prepared loaf pan(s), filling each about two-thirds full. If desired, sprinkle rolled oats over the tops of the batter for a nice crunch.
- Bake: Place the loaf pan(s) in the preheated oven. Bake for about 50 minutes if using a large loaf pan, or about 25 minutes for mini loaf pans. The bread is done when a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can result in a dense and tough bread. Mix just until the ingredients are combined.
- Incorrect Oven Temperature: Make sure your oven is properly preheated to 350 degrees. An incorrect temperature can affect the texture and baking time of the bread.
- Not Greasing the Pan Well Enough: Make sure to generously grease your loaf pan to prevent the bread from sticking.
- Opening the Oven Door Too Often: Opening the oven door frequently can cause the bread to collapse. Try to check the bread only once or twice towards the end of the baking time.
Serving and Presentation Tips
To make your Apricot Pecan Quick Bread even more appealing, here are some serving and presentation ideas:
- Serving Suggestions: Serve slices of the bread warm with a pat of butter or a drizzle of honey. It also pairs well with cream cheese or apricot jam.
- Garnishing: Sprinkle some powdered sugar on top for an elegant touch.
- Decorative Plate: Use a decorative plate or a wooden cutting board to serve the bread. Add some fresh apricots and pecans around the bread for a beautiful presentation.
- Gift Idea: Wrap the loaf in parchment paper and tie it with a string for a lovely homemade gift.
How to Serve Apricot Pecan Quick Bread
This bread is versatile and can be served in many ways:
- Breakfast: Enjoy a slice with your morning coffee or tea.
- Snack: Perfect for an afternoon snack or a picnic.
- Dessert: Serve it as a dessert with a scoop of vanilla ice cream.
Presentation Ideas for Apricot Pecan Quick Bread
When it comes to presenting your Apricot Pecan Quick Bread, here are some creative ideas:
- Rustic Look: Serve the bread on a rustic wooden board with a small bowl of butter or jam on the side.
- Elegant Platter: Use an elegant platter and garnish with fresh mint leaves and a dusting of powdered sugar.
- Holiday Theme: Decorate with seasonal fruits and nuts to match the holiday theme, such as cranberries and pine nuts for Christmas.
Apricot Pecan Quick Bread Recipe Tips
- Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze for up to 3 months.
- Reheating: To reheat, warm slices in the microwave for 10-15 seconds or in a preheated oven at 300 degrees for about 10 minutes.
- Doubling the Recipe: This recipe can easily be doubled if you need to make more loaves. Just make sure to divide the batter evenly among the loaf pans.
Frequently Asked Questions (FAQs)
Q: Can I use dried apricots instead of fresh? A: Yes, you can use dried apricots. Just soak them in hot water for about 10 minutes to soften before dicing.
Q: Can I make this bread gluten-free? A: Yes, you can substitute the flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add a teaspoon to the mix.
Q: Can I use other nuts besides pecans? A: Absolutely! Walnuts, almonds, or even hazelnuts would work well in this recipe.
Q: How do I know when the bread is done? A: Insert a toothpick into the center of the bread. If it comes out clean, the bread is done.
Q: Can I add other fruits to the bread? A: Yes, you can add other fruits like peaches or berries. Just make sure to adjust the moisture content if needed.
Conclusion
Our Apricot Pecan Quick Bread is a delightful treat that's easy to make and perfect for any occasion. Whether you enjoy it for breakfast, as a snack, or dessert, this bread is sure to become a favorite. Follow our step-by-step guide, avoid common mistakes, and get creative with serving and presentation to impress your family and friends. Happy baking!
PrintApricot Pecan Quick Bread Recipe
This Apricot Pecan Quick Bread combines fresh apricots and pecans for a moist and flavorful treat. Perfect for breakfast or snacking, it's an easy recipe to make with a blend of spices and a crunchy oat topping.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 80-90 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ¼ cups finely diced fresh apricots
- 1 tablespoon lemon juice
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup milk
- ½ cup finely chopped pecans
- ¼ cup rolled oats for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a bowl, combine diced apricots and lemon juice; set aside.
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking powder, salt, nutmeg, and ginger; gradually add to the butter mixture alternately with milk, stirring just to combine.
- Fold in the apricot mixture and pecans.
- Pour batter into the prepared loaf pan and sprinkle with rolled oats if desired.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- Ensure apricots are finely diced for even distribution.
- For added crunch, sprinkle rolled oats on top before baking.
- This bread freezes well; wrap tightly and store in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
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