Apricot and Pecan Studded Bread
Beautiful jewel-toned apricots and gorgeous toasted pecans are folded into a lightly sweetened batter then baked into a delicate, fruit 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.