Apricot Pecan Bread
Apricot Pecan Bread

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, apricot pecan bread. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Apricot Pecan Bread is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Apricot Pecan Bread is something which I have loved my whole life.

My Apricot Pecan Quick Bread is no exception. Sweet dried apricots, crunchy pecans and warming ginger make this quick bread a natural at any time of year. APRICOT PECAN QUICK BREAD — This easy quick bread features fresh, in-season apricots and crunchy pecans.

To begin with this particular recipe, we must prepare a few ingredients. You can cook apricot pecan bread using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Apricot Pecan Bread:
  1. Make ready 2/3 cup sugar
  2. Get 2 cups flour
  3. Prepare 4 tsp baking powder
  4. Take 1 tsp salt
  5. Prepare 1/2 cup chopped pecans
  6. Get 2/3 cup finely cut dried apricots
  7. Prepare 1 egg, beaten
  8. Get 1 cup milk
  9. Get 2 tbsp melted shortening

Stir in the warm apricot mixture. Sprinkle the pecans and whole-wheat pastry flour over the batter. Fold in the apricots and pecans. Loosen string, lift off foil covering from back to front.

Instructions to make Apricot Pecan Bread:
  1. Mix together sugar, flour, baking powder, & salt.
  2. Add pecans & apricots. Stir.
  3. Add eggs, milk, & shortening. Mix just until combined.
  4. Pour into greased 9x5 inch loaf pan.
  5. Let stand 20 minutes.
  6. Bake in 350 degree oven for 1 hour.

Turn bread onto cutting board and slice. Stir chopped pecans, chopped dried apricots, and brown sugar into prepared cornbread mix. This content is created and maintained by a third party. In a small bowl, combine reserved dough with cinnamon and pecan halves and evenly crumble mixture over preserves. My favourite tea bread: moist, fudgy and completely moreish.

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