Pineapple Apricot Bread
A moist, flavorful bread bursting with pineapple and apricot flavors, accented by crunchy pecans. Perfect for breakfast, brunch, or snacking with a sweet-tart twist.
Ingredients
Instructions
- Combine the all-purpose flour, baking powder, salt, and baking soda; set aside.
- Combine sugar, melted butter, and egg; beat well.
- Add milk, undrained crushed pineapple, chopped dried apricots, and raisins; beat well.
- Stir in the flour mixture and chopped pecans.
- Pour the batter into a greased and floured 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean.
- Cool for 10 minutes in the pan on a wire rack.
- Remove from the pan and let cool completely before slicing.
Tips & Substitutions
For a moist bread, ensure not to overmix the batter once the dry ingredients are added. If you don't have dried apricots, you can substitute with dried peaches or cranberries. You can also experiment by adding spices like cinnamon or nutmeg for extra flavor. For an extra crunch, consider adding some chopped walnuts alongside the pecans.
Serving Suggestions
This delicious Pineapple Apricot Bread can be served warm or at room temperature. It's perfect for breakfast or as a snack with cream cheese spread. Pair it with a warm cup of tea or coffee for a delightful afternoon treat. It also makes a great addition to brunch alongside dishes like the Ghostbuster Cake.
Storage & Reheating
Once cooled, wrap the bread tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice and freeze the bread, then reheat in the toaster or microwave when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Apricot Bread contains roughly 3236 calories, with 34g protein, 429g carbohydrates, and 164g fat. It is an excellent source of iron (131% of the Daily Value), vitamin A (98% of the Daily Value), and calcium (91% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop and drain it well to avoid excess moisture in the batter. This will help maintain the right consistency of the bread.
How can I make this bread healthier?
To make this bread healthier, consider substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar by using honey or maple syrup, adjusting the liquid content accordingly.
Can I add other fruits to this recipe?
Absolutely! You can add other dried fruits like figs or dates, or even fresh fruits like blueberries or chopped apples. Just keep in mind that the moisture content may vary, so adjust the liquid ingredients if necessary.
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).