Apricot 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
Scale
- 2 1/4 cups finely diced fresh apricots
- 1 tablespoon lemon juice
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup milk
- 1/2 cup finely chopped pecans
- 1/4 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
Find it online: https://emiliarecipes.com/apricot-pecan-quick-bread-recipe/