Sweet & Nutty Apricot Pecan Quick Bread Recipe for Cozy Mornings

Nestled between sweet and hearty, this apricot pecan quick bread combines rustic comfort with delightful surprise.

Fragrant spices dance through each slice, promising a warm embrace of flavor.

Chunks of ripe apricots peek out from a golden-brown crumb, while toasted pecans add a satisfying crunch.

Baking this bread fills your kitchen with an irresistible aroma that beckons everyone near.

Simple ingredients come together in a harmonious blend that speaks of home-style baking.

Each bite tells a story of simple pleasures and nourishing traditions.

You’ll want to slice this bread while it’s still warm and savor every delectable moment.

FAQs

• Can I use dried apricots instead of fresh ones?

Yes, dried apricots work great. Just chop them into small pieces and soak in warm water for 10 minutes to soften before adding to the batter.

• Is buttermilk necessary for this recipe?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

• How do I know if the bread is fully baked?

Use the toothpick test – insert a toothpick into the center of the bread. If it comes out clean with no wet batter, the bread is done.

Nutty Apricot Pecan Quick Bread Bursting with Flavor

• Burst with Fruity Goodness: Packed with sweet, tangy apricots that add a delightful burst of flavor and natural freshness to every slice.
• Quick and Foolproof Preparation: Simple mixing technique makes this bread accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Versatile Comfort Treat: Perfect for breakfast, afternoon snack, or as a delicious accompaniment to coffee or tea, bringing warmth and comfort to any moment.
• Nutty Texture Sensation: Crunchy pecans provide a delightful contrast to the soft bread, creating an irresistible combination of textures that keeps you coming back for more.

Essential Ingredients for Apricot Pecan Quick Bread

• All-Purpose Flour: A fundamental base that provides structure to the quick bread.
• Baking Powder, Baking Soda: Leavening agents that help the bread rise and become light and fluffy.
• Salt: Enhances the overall flavor of the bread.
• Ground Cinnamon: Adds a warm, aromatic spice to complement the apricots and pecans.

• Sugar: Provides sweetness and helps create a tender texture.
• Butter: Adds richness and contributes to the bread's soft crumb.
• Eggs: Bind the ingredients together and provide structure.
• Vanilla Extract: Offers a subtle, sweet flavor depth.
• Buttermilk: Creates a moist texture and adds a slight tanginess.

• Apricots, Pecans: Fresh fruits and nuts that bring wonderful texture, sweetness, and crunch to the quick bread.

How to Bake Moist and Flavorful Apricot Pecan Bread

Step 1: Prep Your Baking Station

Get your oven warming to 350F.

Grab a 9×5-inch loaf pan and generously coat it with butter or cooking spray to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon

Whisk these ingredients together until they’re perfectly blended.

Step 3: Create Creamy Base

In a large mixing bowl, beat sugar and softened butter until the mixture becomes light and fluffy.

This might take a few minutes of vigorous mixing.

Add eggs one at a time, stirring thoroughly after each addition.

Pour in vanilla extract and mix until everything is smooth and well combined.

Step 4: Blend Wet and Dry Mixtures

Slowly incorporate the dry ingredient mixture into the wet ingredients.

Pour in buttermilk, alternating between dry ingredients and buttermilk.

Start and finish with dry ingredients.

Stir gently to create a silky, consistent batter.

Step 5: Fold in Fruity Crunch

• Chopped dried apricots
• Roughly chopped pecans

Ensure these delightful additions are evenly distributed throughout the batter.

Step 6: Transfer to Baking Pan

Pour the batter into your prepared loaf pan.

Use a spatula to smooth the top, creating an even surface for beautiful baking.

Step 7: Bake to Perfection

Slide the pan into the preheated oven.

Bake for 50-60 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean with no wet batter.

Step 8: Cool and Serve

Let the bread rest in the pan for 10 minutes.

Carefully transfer to a wire rack and allow it to cool completely.

Slice and enjoy your homemade masterpiece!

Pro Tips for Perfect Apricot Pecan Quick Bread

• Use exact measurements for flour, baking powder, and other dry ingredients to ensure the bread's perfect texture and rise.
• Let butter sit at room temperature for 30-45 minutes before creaming to achieve a light, fluffy mixture that blends smoothly with sugar.
• Insert a toothpick near the center of the bread and look for a clean or nearly clean result, indicating the bread is fully baked.
• Briefly toast pecans in a dry skillet before adding to enhance their nutty flavor and create a more complex taste profile.
• Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture and freshness for 3-4 days.

Flavor Variations for Apricot Pecan Quick Bread

• Gluten-Free Apricot Almond Bread: Replace wheat flour with gluten-free flour blend and swap pecans for sliced almonds, maintaining the same moist texture and rich flavor.
• Dairy-Free Coconut Apricot Bread: Use coconut oil instead of butter, substitute buttermilk with almond milk, and add shredded coconut for extra tropical notes.
• Low-Sugar Honey Apricot Bread: Reduce sugar by half and replace with honey, using whole wheat flour for added nutrition and a deeper, nuttier profile.
• Vegan Apricot Walnut Bread: Substitute eggs with flax eggs, use plant-based butter, and swap buttermilk with soy yogurt for a completely plant-based version.

Serving Ideas for Apricot Pecan Bread

• Breakfast Companion: Pair this quick bread with a dollop of honey-sweetened Greek yogurt for a delightful morning treat that balances the bread's rich flavors.
• Afternoon Tea Delight: Slice the bread thinly and serve alongside a steaming cup of Earl Grey tea, creating a perfect mid-day snack that brings warmth and comfort.
• Dessert Transformation: Drizzle a light vanilla glaze over the cooled bread and sprinkle extra chopped pecans on top to elevate it into an elegant dessert perfect for gatherings.
• Gifting Option: Wrap the cooled loaf in parchment paper and tie with a rustic twine for a homemade gift that shows personal care and culinary creativity.

Storage Advice for Apricot Pecan Quick Bread

• Store wrapped tightly in plastic wrap or aluminum foil for up to 5 days in the refrigerator. Keep bread at a consistent temperature to maintain freshness.
• Wrap the bread securely in plastic wrap, then place in a freezer-safe bag. Freeze whole or slice before freezing for easier portioning. Will last up to 3 months in the freezer.
• Warm individual slices in a toaster oven or microwave for 15-20 seconds. For a crispy exterior, use a toaster oven at 300F for 3-4 minutes.

Apricot Pecan Quick Bread Recipe

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4.7 from 33 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Creamy Southern apricot pecan quick bread brings comfort and nostalgia to home baking. Delightful slices pair perfectly with afternoon tea or morning coffee, promising pure culinary satisfaction for passionate bakers.

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Ingredients

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Main Ingredients:

• 2 cups (480 ml) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 cup (100 g) dried apricots, chopped
• 1 cup (100 g) pecans, chopped
• 2 large eggs

Leavening and Seasoning:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Wet and Binding Ingredients:

• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (120 ml) buttermilk
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven to 350F (175C) and coat a 9×5-inch loaf pan with grease for optimal bread release.
2. Combine flour, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, whisking thoroughly to ensure even distribution of dry ingredients.
3. In a separate large bowl, blend sugar and butter until achieving a light, airy texture, then incorporate eggs individually, mixing after each addition, and stir in vanilla extract for enhanced flavor.
4. Integrate dry ingredient mixture into the wet ingredients, alternating with buttermilk, ensuring smooth incorporation and maintaining a consistent batter texture.
5. Gently fold chopped apricots and pecans throughout the batter, distributing evenly to guarantee balanced flavor in each slice.
6. Transfer the prepared batter into the greased loaf pan, carefully smoothing the surface to create an even top for uniform baking.
7. Place the pan in the preheated oven and bake for 50-60 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
8. Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack, permitting complete cooling before slicing.

Notes

• Toast pecans lightly before adding to enhance their nutty flavor and provide a deeper, more complex taste profile.
• Chop apricots into small, uniform pieces to ensure even distribution and prevent sinking to the bottom of the bread.
• Substitute buttermilk with Greek yogurt or sour cream for a tangy twist and added moisture if needed.
• Use gluten-free flour blend to make this recipe suitable for those with wheat sensitivities, ensuring the same tender texture.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 271 kcal
• Sugar: 15 g
• Sodium: 184 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.1 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 37 mg