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.
Nutrition & Diet Analysis (per serving)
915
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).