Easy Apricot Bread with Pecans
A recipe adapted from Sara Moulton's delivers a delicious and moist bread loaded with pieces of apricots and pecans.
Equipment
- 9" Loaf Pan
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¾ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
Wet Ingredients
- ¾ cup cranberry, or orange juice
- 1 large egg
- 3 Tbs melted butter, use some to generously grease the loaf pan
Filling
- 1 cup chopped dried apricots
- 1 cup chopped pecans
Instructions
- Gather all the ingredients. Preheat the oven to 325°F. Generously grease the 9" loaf pan.
- Prepare and chop the apricots and pecans. In a large bowl, whisk together all the dry ingredients - flour, sugar, baking powder, salt, and baking soda.
- Add the wet ingredients - cranberry juice, egg, and butter and stir just until combined. Fold in nuts and apricots.
- Pop into the preheated oven and bake for 80 to 90 minutes, or until a bamboo skewer or toothpick comes out clean when inserted into the center of the loaf.
- Cool in pan for 10 minutes. Remove onto a cooling rack. Let loaf cool on rack for another 30 minutes before slicing. Let's eat!
Notes
Baker’s tip: cover the top with foil at 50- 60 minutes to prevent the top from becoming too dark or scorching the decorative apricots and pecans, if using.
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