Yummy Apricot Pecan Bread Recipes

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CHERRY-PECAN-APRICOT BREAD

A quick bread with cherries that's almost cake-like. Really delicious. Cooking time includes cooling time, too.

Provided by echo echo

Categories     Quick Breads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 13



Cherry-Pecan-Apricot Bread image

Steps:

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

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

APRICOT PECAN EGGNOG BREAD

This is based on truebrit's Eggnog Bread (#103993) which is delicious. Since I'm not really a fan of raisins or cherries, I substituted dried apricots, plus I increased the amount of pecans. The original recipe calls for a regular loaf pan baked at 350F for 70 minutes. I use 3 tiny loaf pans (3in. x 5 1/2in. x 2 in.). at 325F for a about 50 minutes, and substitute Splenda for the sugar.

Provided by Fran6

Categories     Quick Breads

Time 1h5m

Yield 3 loaves

Number Of Ingredients 9



Apricot Pecan Eggnog Bread image

Steps:

  • In a large mixing bowl, beat together butter, Splenda and eggs.
  • Combine flour, baking powder and salt. Stir into butter mixture alternately with the eggnog.
  • Fold in apricots and pecans by hand.
  • Spoon into 3 greased tiny loaf pans.
  • Bake at 325F for 50 minute or until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 1036.9, Fat 52.4, SaturatedFat 16.9, Cholesterol 231.6, Sodium 1226.4, Carbohydrate 126.5, Fiber 10.4, Sugar 41, Protein 22.6

1/4 cup butter, melted
3/4 cup Splenda granular, sugar substitute
2 eggs
2 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
1 cup pecans, chopped
1 (6 ounce) package dried apricots, chopped

APRICOT PECAN BREAD

From the bread machine list on Yahoo. This uses both apricot nectar and dried apricots to flavor the bread.

Provided by Chilicat

Categories     Yeast Breads

Time 2h55m

Yield 1 loaf

Number Of Ingredients 11



Apricot Pecan Bread image

Steps:

  • Use Sweet bread cycle, and add apricots and pecans at 'raisin beep'.
  • Makes one 1 1/2 lb. loaf; adjust accordingly for your machine.

Nutrition Facts : Calories 2282.9, Fat 65.2, SaturatedFat 17.1, Cholesterol 57.4, Sodium 2521.2, Carbohydrate 385.3, Fiber 33.8, Sugar 93.8, Protein 55.8

3/4 cup apricot nectar
1/2 cup water
1 1/2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
1 cup whole wheat flour
2 cups bread flour
1 1/2 tablespoons powdered milk
1 1/2 teaspoons yeast
1/2 cup dried apricot, diced
1/2 cup pecans, chopped

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