Apricot Pecan Bread Recipe

Name: Apricot Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 2 tsp. baking powder; 1/2 tsp. baking soda; dash of salt; 2/3 c. sugar; 1 Tbsp. grated orange peel; 2/3 c. chopped pecans; 1 c. chopped, cooked dried apricots; 1/4 c. apricot juice; 1/3 c. orange juice; 1 egg; 1/4 c. margarine

Servings: persons

2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
dash of salt
2/3 c. sugar
1 Tbsp. grated orange peel
2/3 c. chopped pecans
1 c. chopped, cooked dried apricots
1/4 c. apricot juice
1/3 c. orange juice
1 egg
1/4 c. margarine

1
Sift dry ingredients into bowl.
2
Add orange peel, pecans and apricots.
3
Mix with fingers to coat.
4
Beat apricot juice, orange juice and egg with wire whisk. Pour liquid into dry ingredients; do not overmix, just fold until blended.
5
Add margarine; mix. Spoon into buttered and floured loaf pans.
6
Place on table with thump to expel air bubbles.
7
Bake at 350u00b0 for 1 hour or until bread tests done.
8
Remove from oven.
9
Cool 5 minutes.
10
Loosen sides with knife and turn onto rack.

917

kcal

Calories

Fat

141

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 12 ingredients. The key ingredients include: 2 c. flour, 2 tsp. baking powder, 1/2 tsp. baking soda, dash of salt, 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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