Apricot Pecan Bread Recipe

Name: Apricot Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 3/4 c. wheat flour; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 c. softened butter; 3/4 c. sugar; 2 eggs; 1 c. mashed bananas; 1/4 c. milk; 3/4 c. chopped dried apricots; 1/2 c. chopped pecans

Servings: persons

1 c. flour
3/4 c. wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. softened butter
3/4 c. sugar
2 eggs
1 c. mashed bananas
1/4 c. milk
3/4 c. chopped dried apricots
1/2 c. chopped pecans

1
Combine first 5 ingredients, set aside.
2
Cream butter; gradually add sugar, beating well.
3
Add eggs, one at a time, beating well after each addition.
4
Combine banana and milk; add to creamed mixture, alternately with dry ingredients.
5
Fold in apricots and pecans.
6
Pour batter into greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan.
7
Bake at 350u00b0 for 1 hour or until a wooden pick inserted comes out clean.
8
Cool 10 minutes in pan. Remove and let cool completely.

1115

kcal

Calories

Fat

146

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: 1 c. flour, 3/4 c. wheat flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 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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