Pecan Apricot Bread Recipes

YUMMY APRICOT PECAN BREAD

Yummy Apricot Pecan Bread image

Every time I prepare this yummy bread, I always receive raves. It's perfect with coffee or as a gift, plus it's really quick and easy to prepare. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 16

Ingredients

2-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup 2% milk
2 large eggs, room temperature
1/3 cup butter, melted
2 cups shredded cheddar cheese
1 cup finely chopped dried apricots
3/4 cup finely chopped pecans
TOPPING:
3 tablespoons packed brown sugar
1 tablespoon butter
1/2 teaspoon ground cinnamon

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into 2 greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze individual cooled loaves. To use, thaw at room temperature.

Nutrition Facts : Calories 189 calories, Fat 9g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 223mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT PECAN BREAD

Apricot Pecan Bread image

From the bread machine list on Yahoo. This uses both apricot nectar and dried apricots to flavor the bread.

Provided by Chilicat

Categories Yeast Breads

Time 2h55m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

3/4 cup apricot nectar
1/2 cup water
1 1/2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
1 cup whole wheat flour
2 cups bread flour
1 1/2 tablespoons powdered milk
1 1/2 teaspoons yeast
1/2 cup dried apricot, diced
1/2 cup pecans, chopped

Steps:

Use Sweet bread cycle, and add apricots and pecans at 'raisin beep'.
Makes one 1 1/2 lb. loaf; adjust accordingly for your machine.

Nutrition Facts : Calories 2282.9, Fat 65.2, SaturatedFat 17.1, Cholesterol 57.4, Sodium 2521.2, Carbohydrate 385.3, Fiber 33.8, Sugar 93.8, Protein 55.8

CHERRY-PECAN-APRICOT BREAD

Cherry-Pecan-Apricot Bread image

A quick bread with cherries that's almost cake-like. Really delicious. Cooking time includes cooling time, too.

Provided by echo echo

Categories Quick Breads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter, softened
1 1/4 cups sugar
1 egg, beaten
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon coriander
1 cup mashed drained canned apricots
2 tablespoons sour cream
1/2 teaspoon almond extract
1/2 cup chopped pecans
1/2 cup halved maraschino cherry

Steps:

Preheat the oven to 350°.
Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
Beat the butter with sugar until fluffy; blend in the egg.
Sift the flour, baking powder, baking soda and salt together.
Combine the apricots, sourcream and almond extract.
Stir the flour mixture into the sugar mixture alternately with apricot mixture.
Fold in the nuts and cherries.
Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
Cool in pan on wire rack 10 minutes, turn out and cool completely.

APRICOT-PECAN BREAD

Apricot-Pecan Bread image

This is great for a Chrismas gift. I like to include it in a pretty basket with homemade jams, mustard, and oils.

Provided by southern chef in lo

Categories Breads

Time P1DT10m

Yield 2 loaves

Number Of Ingredients 11

Ingredients

2 1/2 cups dried apricots, chopped
1 cup chopped pecans
4 cups all-purpose flour, divided
1/4 cup butter or 1/4 cup margarine, softened
2 cups sugar
2 large eggs
1 tablespoon baking powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups orange juice

Steps:

Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.
Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.
Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.
Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.
Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack.

Nutrition Facts : Calories 2817.6, Fat 70.9, SaturatedFat 19.9, Cholesterol 272.5, Sodium 1878.7, Carbohydrate 522, Fiber 24.2, Sugar 305.5, Protein 44.2

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