Description
Delightful Apricot Pecan Quick Bread brings sweet Mediterranean charm to classic American baking, blending juicy fruit with nutty crunch. Homemade comfort awaits when you slice into this golden, fragrant loaf perfect for morning coffee or afternoon tea.
Ingredients
Scale
Fruits and Nuts:
- 2 1/4 cups finely diced fresh apricots
- 1/2 cup finely chopped pecans
- 1/4 cup rolled oats (optional)
Wet Ingredients:
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Dry Ingredients:
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
Instructions
- Prepare the oven by heating to 350F (175C) and lightly grease a standard loaf pan with butter or cooking spray.
- Toss chopped apricots with lemon juice in a small mixing bowl to prevent browning and add a bright citrus note.
- In a separate large mixing bowl, cream softened butter with sugars until the mixture becomes pale and airy, approximately 3-4 minutes.
- Incorporate eggs individually into the butter mixture, ensuring each is fully blended before adding the next, then mix in vanilla extract for depth of flavor.
- Sift together flour, baking powder, salt, nutmeg, and ground ginger in a separate bowl to ensure even distribution of dry ingredients.
- Alternately add the dry ingredient mixture and milk to the creamed butter, mixing gently until just combined to maintain a tender bread texture.
- Gently fold chopped apricots and toasted pecans into the batter, distributing evenly throughout.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula and optionally sprinkle rolled oats on the surface for added texture.
- Bake in the preheated oven for 60-70 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack to cool completely before slicing.
Notes
- Swap out butter for coconut oil to make the bread dairy-free and add a subtle tropical flavor.
- Toast pecans beforehand to enhance their nutty richness and create deeper, more complex flavor profile.
- Use gluten-free flour blend for a celiac-friendly version without compromising texture or taste.
- Add a light glaze with powdered sugar and apricot preserves to elevate the bread’s sweetness and moisture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg