Apricot Pecan Bread
A moist, flavorful apricot pecan bread with warm spices, perfect for breakfast or teatime, combining fresh apricots and toasted pecans for a delightful treat.
Ingredients
- 12 fresh apricots, pitted and pureed ⓘ
- 1/2 cup butter, at room temperature ⓘ
- 1 cup and 2 tablespoons sugar ⓘ
- 2 eggs, beaten ⓘ
- 1/3 cup chopped pecans ⓘ
- 1 1/2 cups all-purpose flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 1/2 teaspoon baking powder ⓘ
Instructions
- Preheat oven to 325°F (163°C). Butter a loaf pan.
- Cream together the sugar and butter until light and fluffy.
- Add the beaten eggs to the creamed mixture and mix well.
- Stir in the apricot puree and chopped pecans.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, and ground allspice.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45 minutes or until a tester inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar or adding a splash of vanilla extract to the batter. If you don't have fresh apricots, you can substitute with canned apricot puree, just make sure to drain any excess liquid. Toasting the pecans before adding them enhances their nutty taste.
Serving Suggestions
Serve slices of Apricot Pecan Bread with a dollop of whipped cream or a spread of cream cheese for a delightful treat. This bread pairs beautifully with a cup of tea or coffee, making it perfect for brunch or a cozy afternoon snack. For a festive touch, consider serving it alongside the Sour Cream Mince Pie.
Storage & Reheating
Store the cooled Apricot Pecan Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply slice and warm in a toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Pecan Bread contains roughly 421 calories, with 6g protein, 73g carbohydrates, and 14g fat. It is an excellent source of vitamin C (61% of the Daily Value), dietary fiber (27% of the Daily Value), and calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1163mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Yes, you can easily substitute pecans with walnuts or almonds, depending on your preference. Each will impart a different flavor and texture to the bread, so feel free to experiment with what you have on hand.
Is it possible to make this recipe gluten-free?
Absolutely! You can replace all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum, or add a small amount to help with the bread's structure. The baking time may vary slightly, so keep an eye on it.
How can I enhance the apricot flavor in the bread?
To intensify the apricot flavor, consider adding a few tablespoons of apricot jam or extract to the batter. Additionally, using dried apricots that have been finely chopped can provide bursts of flavor and texture throughout the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).