Apricot Pecan Bread
This delicious and versatile Apricot Pecan bread is very moist and just melts in your mouth! It’s quick and easy to make and is perfect for breakfast or for a simple after dinner dessert.
(REGULAR)
Ingredients
- 1 cup boiling water
- 1¼ cups dried apricots, chopped
- 2 ¼ cups all-purpose flour
- 2/3 cup sugar
- 1 tsp. salt
- 1½ tsp baking powder
- ¼ tsp. baking soda
- 1 cup apricot nectar
- ¼ cup buttermilk
- 2 Tbs butter, melted
- 1 large egg
- ¼ cup pecans, chopped
Glaze:
- 4 Tbs. brown sugar
- 2 Tbs. butter
- 3 tsp. apricot nectar
- 4 Tbs pecans, finely chopped
Directions:
In a small bowl, pour boiling water over apricots; cover with foil, and set aside. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. In another bowl, whisk together the apricot nectar, buttermilk, butter, and egg. Stir into dry ingredients just until moistened. Drain the apricots. Fold apricots and pecans into batter. Transfer to an 8×4-inch loaf pan that’s been coated with non-stick cooking spray. Bake at 350 degrees for 55–65 minutes until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For glaze: Combine the brown sugar, butter, and nectar in a small saucepan. Cook over medium heat, stirring until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans.
Yields: 2, 12-slice loafs
(VEGAN)
Ingredients
- 1 cup boiling water
- 1¼ cups dried apricots, chopped
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 tsp. salt
- 1½ tsp baking powder
- ¼ tsp. baking soda
- 1 cup apricot nectar
- 2 Tbs. margarine, melted
- 1 Tbs. cornstarch
- ¼ cup pecans, chopped
Glaze:
- 4 Tbs. brown sugar
- 2 Tbs. margarine, melted
- 3 tsp. apricot nectar
- 4 Tbs. pecans, finely chopped
Directions:
In a small bowl, pour boiling water over apricots; cover with foil, and set aside. In a large bowl, combine flour, sugar, baking powder, cornstarch, salt, and baking soda. In another bowl, whisk together the apricot nectar and margarine and stir into dry ingredients just until moistened. Drain the apricots. Fold apricots and pecans into batter. Transfer to two 8×4-inch loaf pan coated with non-stick cooking spray. Bake at 350 degrees for 45-55 minutes until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For glaze: Combine the brown sugar, margarine, and nectar in a small saucepan. Cook over medium heat, stirring until margarine is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans.
Yields: 2, 12-slice loafs
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
