Apricot Pecan Quick Bread is moist and full of chopped pecans and apricots. The apricots give this bread a burst of sweetness while the pecans give it a little bit of a crunch. The bread is topped with a cinnamon and sugar mixture for added sweetness.
This recipe makes two loaves so there is plenty to share. Or, freeze one loaf to enjoy later. Serve this bread as a breakfast treat, as part of a brunch, a snack or a dessert. Quick breads make nice hostess gifts, too.
This bread does seem to dry out quickly. It dries out faster than most other quick breads that I have made. So, I keep the loaf we are eating in the refrigerator wrapped in wax paper then foil. It stays moist in the refrigerator for 2-3 days.
I don't mind it a little dry because I usually enjoy quick bread with a hot cup of tea. I don't notice bread that it a little dry when drinking tea with it. If the bread dries out too much for you, top it with some butter, cream cheese or other spread to add some moisture.
I purchased whole dried apricots then cut them into smaller pieces for this bread. The apricots were moist and sweet with a rich flavor. They added a burst of moist flavor to the bread.
If you like quick breads with fruit and nuts, check out the Applesauce Date Bread recipe. Applesauce Date Bread is also a moist bread with sweetness from the dates and crunchiness from pecans.
I found this recipe on the Taste of Home site. It looked good, so I thought I'd give it a try. It didn't disappoint! The recipe calls for cheese, but I didn't notice the flavor of the cheese in the bread. The cheese adds a little moisture.
I hope you enjoy the Apricot Pecan Quick Bread!
Apricot Pecan Quick Bread
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 2 jumbo eggs, room temperature
- 1/3 cup butter, melted
- 2 cups shredded cheddar cheese
- 1 cup finely chopped dried apricots
- 3/4 cup finely chopped pecans
- 3 tablespoons brown sugar, packed
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350F.
- Lightly spray two 9x5 loaf pans with cooking spray. Set aside.
- Whisk together the flour, sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. Set aside.
- In another bowl, whisk together the milk, eggs and melted butter.
- Stir the wet ingredients into the dry ingredients until just moistened.
- Stir in the cheese, apricots and pecans.
- Divide the batter between the two prepared loaf pans. The batter will be thick. Spread the batter as evenly as possible in the loaf pans.
- Combine the brown sugar and cinnamon for the topping.
- Sprinkle over the two loaves.
- Bake the loaves in a prepared oven for 35-40 minutes or until a pick inserted in the center comes out clean.
- Let cool in the pans for about 10-minutes before removing and placing on a wire rack to cool completely.