Apricot Pecan Bread Recipe

Name: Apricot Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 12 fresh apricots, pitted and pureed (1 c.); 1/2 c. butter, at room temperature; 1 c. and 2 Tbsp. sugar; 2 eggs, beaten; 1/3 c. chopped pecans; 1 1/2 c. all-purpose flour; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. ground ginger; 1/2 tsp. ground allspice; 1/2 tsp. baking powder

Servings: persons

12 fresh apricots, pitted and pureed (1 c.)
1/2 c. butter, at room temperature
1 c. and 2 Tbsp. sugar
2 eggs, beaten
1/3 c. chopped pecans
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. baking powder

1
Preheat oven to 325u00b0.
2
Butter loaf pan.
3
Cream sugar and butter; add eggs, then apricot puree and pecans.
4
Sift together remaining ingredients and mix into batter.
5
Pour into pan.
6
Bake until tester inserted in center comes out clean (45 minutes). Cool 10 minutes in pan, then invert and cool completely.
7
When fresh apricots are out of season, I use a combination of canned and dried to make 1 cup.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 12 fresh apricots, pitted and pureed (1 c.), 1/2 c. butter, at room temperature, 1 c. and 2 Tbsp. sugar, 2 eggs, beaten, and more.

Yes, Apricot 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 Pecan Bread

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