Dried Apricot Pecan Bread Recipe

Name: Dried Apricot Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 cup boiling water; 3 tablespoons unsalted butter; 1 ½ cups dried apricots, coarsely chopped (10 ounces); 2 cups unbleached all-purpose flour; 1 ½ teaspoons baking soda; ½ teaspoon salt; 1 cup chopped pecans (4 ounces); ½ cup whole wheat pastry flour; 2 large eggs; ½ cup fresh orange juice

Servings: persons

1 cup sugar
1 cup boiling water
3 tablespoons unsalted butter
1 ½ cups dried apricots, coarsely chopped (10 ounces)
2 cups unbleached all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup chopped pecans (4 ounces)
½ cup whole wheat pastry flour
2 large eggs
½ cup fresh orange juice

1
In a large bowl, combine the sugar, boiling water and butter.
2
Stir to dissolve the sugar, then add the apricots.
3
Set aside for 1 hour.
4
Preheat the oven to 350.
5
Coat two 7 1/4 -by-3 1/2 -inch loaf pans with cooking spray or grease and flour the pans.
6
In a large bowl, combine the unbleached flour, baking soda and salt.
7
Stir in the warm apricot mixture.
8
Sprinkle the pecans and whole-wheat pastry flour over the batter.
9
Add the eggs and orange juice and beat just until the ingredients are blended and the fruit and nuts are evenly distributed.
10
Pour the batter into the prepared pans and let stand for 15 minutes.
11
Bake the loaves in the middle of the oven for 55 to 60 minutes, or until the tops are firm, the loaves pull away from the sides of the pan and a cake tester inserted into the centers comes out clean.
12
Turn the loaves out onto a rack and let cool completely.

1346

kcal

Calories

Fat

115

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 11 ingredients. The key ingredients include: 1 cup sugar, 1 cup boiling water, 3 tablespoons unsalted butter, 1 ½ cups dried apricots, coarsely chopped (10 ounces), and more.

Yes, Dried Apricot Pecan Bread falls under the Baking & Desserts 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.

Dried Apricot Pecan Bread

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