Beautiful jewel toned apricots and gorgeous toasted pecans are folded into a lightly sweetened batter then baked into a delicate, fruit studded bread. This is a perfect way to kick off the season of holiday giving!
Fruit breads are made using dried fruit instead of the overly sweet candied fruit found in fruitcake. The results are the true flavors of the fruit baked into golden loaves ready to burst with every bite!
The luscious batter for this quick bread starts with butter and sugar creamed together plus richness from whole eggs and pure vanilla extract. A gentle lift comes from baking powder and a touch of baking soda whisked into flour then blended into the batter together with milk. A generous portion of toasted pecans provides a nutty harmony to the loaf.
This is a great base and other dried fruits or nuts can be used. Just make sure you buy quality dried fruit and nuts, they’re the stars. And a short soak to plump the fruit gives you a tender bite in your bread.
Quick breads are easy to whip up and come together in no time leaving you with two beautiful loaves…
… one for you and one as a delicious holiday gift!
Apricot and Pecan Studded Bread
2 cups dried apricots
½ cup butter, room temperature
¾ cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, room temperature
1-½ cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ cup milk
1 cup toasted chopped pecans
Spray two small loaf pans (8-½” x 4-½” x 2-¾”) with a cooking spray then line with a sheet of parchment paper. Chop the dried apricots into small pieces. Place the chopped apricots in a small bowl and pour just enough boiling water over them to cover. Let the apricots soak for 20 minutes then drain.
In a large mixing bowl beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the sides with a spatula if needed.
Add the vanilla extract and stir into the butter and sugar on low speed.
Beat the eggs into the mixture, one at a time, on medium speed.
In a separate bowl add the flour, reserving 1 tablespoon to dust the pecans. This will help keep them from sinking in the batter while baking.
Toss in the baking powder, baking soda and kosher salt and whisk to blend into the flour. Stir the flour into the butter and sugar on low speed, about one-third at a time, alternating with the milk ending with the flour.
Beat just until blended.
Fold in the drained apricots on low speed along with the pecans dusted with the reserved tablespoon of flour, stirring in on low speed.
Divide the batter between the loaf pans.
Bake in a 350-degree oven for about 40 to 45 minutes or until golden and a toothpick inserted in the center comes out clean. Take care not to over bake or the bread will be dry.
Let the bread cool in the oven for 10 minutes then remove the loaves and finish cooling on wire racks. Makes two small loaves.
Apricot and Pecan Studded Bread
Equipment
- Electric mixer
- Two small loaf pans, 8-½” x 4-½” x 2-¾"
Ingredients
- 2 cups dried apricots
- ½ cup butter, room temperature
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, room temperature
- 1-½ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup milk
- 1 cup toasted chopped pecans
Instructions
- Spray two small loaf pans (8-½” x 4-½” x 2-¾”) with a cooking spray then line with a sheet of parchment paper.
- Chop the dried apricots into small pieces. Place the chopped apricots in a small bowl and pour just enough boiling water over them to cover. Let the apricots soak for 20 minutes then drain.
- In a large mixing bowl beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the sides with a spatula if needed.
- Add the vanilla extract and stir into the butter and sugar on low speed.
- Beat the eggs into the mixture, one at a time, on medium speed.
- In a separate bowl add the flour, reserving 1 tablespoon to dust the pecans. Toss in the baking powder, baking soda and kosher salt and whisk to blend into the flour.
- Stir the flour into the butter and sugar on low speed, about one-third at a time, alternating with the milk ending with the flour. Beat just until blended.
- Fold in the drained apricots along with the pecans that have been dusted with the reserved tablespoon of flour, stirring in on low speed.
- Divide the batter between the loaf pans and bake in a 350-degree oven for about 40 to 45 minutes or until golden and a toothpick inserted in the center comes out clean. Take care not to over bake or the bread will be dry.
- Let the bread cool in the oven for 10 minutes then remove the loaves and finish cooling on wire racks.
