Description
Enjoy a delicious apricot pecan quick bread with this easy recipe. This moist and flavorful loaf is packed with dried apricots and crunchy pecans, perfect for any time of day.
Ingredients
- 1 cup dried apricots, chopped
- 1 cup boiling water
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- Place chopped apricots in a bowl and pour boiling water over them. Let soak for 10 minutes, then drain.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix melted butter, milk, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the soaked apricots and chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure apricots are properly soaked to maintain the bread's moisture.
- The quick bread can be stored at room temperature for up to 3 days or refrigerated for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 160mg