Apricot And Orange Pecan Bread Recipe

Name: Apricot And Orange Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces dried apricots, diced; 2 cups coarsely chopped pecans; 2 cups plus 2 teaspoons all purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup softened butter; 1 cup granulated sugar; 1/4 cup light brown sugar; 5 eggs; 1 tablespoon plus 1 tsp vanilla extract; 1/3 cup Triple Sec; 1 large orange, zested and juiced; 1/2 cup orange marmalade

Servings: persons

15 ounces dried apricots, diced
2 cups coarsely chopped pecans
2 cups plus 2 teaspoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup softened butter
1 cup granulated sugar
1/4 cup light brown sugar
5 eggs
1 tablespoon plus 1 tsp vanilla extract
1/3 cup Triple Sec
1 large orange, zested and juiced
1/2 cup orange marmalade

1
Pre heat your oven to 325F. Toss the diced apricots and chopped nuts with the 2 teaspoons of flour and set aside.
2
Whisk the 2 cups of flour, the baking powder and salt together in a small mixing bowl.
3
In a large mixing bowl beat the butter and two sugars together until light and fluffy. Beat in the eggs, one at a time and then while still mixing, add the vanilla, Triple Sec, orange zest and orange juice. I use an electric hand mixer for this.
4
Add the flour mixture a little at a time, while still using the electric mixer. Scrape down the sides of the bowl and give everything one last stir. Stir in the apricot and nut mixture.
5
Oil three 4x8 inch loaf pans and divide the mixture between them. Bake for 1 hour and 10 minutes and then check for doneness. The loaves may need up to 10 minutes longer, depending on your oven. Remove from the oven and cool.
6
Once the loaves are cooled, heat the marmalade in a small sauce pan or in the microwave until liquified. Pass through a fine mesh strainer. Brush the tops of the loaves with the strained marmalade.

1465

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 15 ounces dried apricots, diced, 2 cups coarsely chopped pecans, 2 cups plus 2 teaspoons all purpose flour, 2 teaspoons baking powder, and more.

Yes, Apricot And Orange Pecan Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot And Orange Pecan Bread

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