Cherry-Pecan-Apricot Bread Recipe

Name: Cherry-Pecan-Apricot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

1
Preheat the oven to 350u00b0.
2
Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
3
Beat the butter with sugar until fluffy; blend in the egg.
4
Sift the flour, baking powder, baking soda and salt together.
5
Combine the apricots, sourcream and almond extract.
6
Stir the flour mixture into the sugar mixture alternately with apricot mixture.
7
Fold in the nuts and cherries.
8
Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
9
Cool in pan on wire rack 10 minutes, turn out and cool completely.

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 13 ingredients. The key ingredients include: 1/4 cup butter, softened, 1 1/4 cups sugar, 1 egg, beaten, 2 cups sifted all-purpose flour, and more.

Yes, Cherry-Pecan-Apricot 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.

Cherry-Pecan-Apricot Bread

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