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.
Ingredients
Scale
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
Instructions
- Prepare the oven to 350F (175C) and coat a 9×5-inch loaf pan with grease for optimal bread release.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, whisking thoroughly to ensure even distribution of dry ingredients.
- 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.
- Integrate dry ingredient mixture into the wet ingredients, alternating with buttermilk, ensuring smooth incorporation and maintaining a consistent batter texture.
- Gently fold chopped apricots and pecans throughout the batter, distributing evenly to guarantee balanced flavor in each slice.
- Transfer the prepared batter into the greased loaf pan, carefully smoothing the surface to create an even top for uniform baking.
- 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.
- 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