This easy quick bread features fresh, in-season apricots and crunchy pecans. With a hint of ginger and nutmeg, it’s a delicious breakfast or afternoon snack.
Why You’ll Love This Recipe
When I spotted apricots at the farmer’s market recently, I realized I’ve never shared a single recipe that used fresh apricots. And I thought it was time to change that! So I bought enough to make some delicious Apricot Pecan Quick Bread.
You’ll need about 8 apricots for this quick bread (maybe a few more, depending on their size). I diced mine pretty small, so they were well distributed throughout the loaf.
I really love the hint of nutmeg and ginger in this bread, and the fact that it isn’t too sweet made it perfect for breakfast. Of course, I nibbled on it all day long.
If you have a sweet tooth, you may want to add another 1/4 cup of sugar or so to the batter, but I thought it was perfect as is.
This is totally optional, but I decided to sprinkle my apricot loaves with some rolled outs before baking. A streusel topping would also be delicious. But you don’t need any extra topping at all. This bread is perfectly delicious on it’s own.
If you don’t have pecans, walnuts also work well in this recipe. For even more flavor, try toasting the nuts before adding them to the batter.
My family loves this bread, and it always disappears quickly. Which is funny, because I don’t think I could get my kids to eat an actual apricot to save my life. But toss it into a loaf of sweet bread and they love it!
I was able to make one large loaf and a few mini loaves with the batter, and I’m sure it would make fabulous muffins too!
How ever you decide to bake up the batter, summer is the perfect time to try this Apricot Pecan Quick Bread. Enjoy!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Apricots
- Lemon juice
- Butter
- White sugar
- Brown sugar
- Eggs
- Vanilla
- Flour
- Baking powder
- Spices: nutmeg, ginger, salt
- Milk
- Pecans
- Rolled oats (optional)
Apricot Pecan Quick Bread
Ingredients
- 2 1/4 cups finely diced fresh apricots
- 1 tablespoon lemon juice
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup milk
- 1/2 cup finely chopped pecans
- 1/4 cup rolled oats for topping (optional)
Instructions
- Preheat oven to 350 degrees. Generously grease loaf pans. (I made one 9x5x2 loaf and 1 mini loafs). In a small bowl, toss diced apricots with lemon juice.
- With an electric mixer, cream together butter and sugars until. Beat in egg and vanilla. Stir in apricots.
- In a medium bowl, whisk together flour, baking powder, salt, nutmeg and ginger. Add flour mixture to creamed mixture, alternately with the milk, starting and ending with the flour. Fold in chopped pecans.
- Fill loaf pan(s) 2/3 full with batter. If desired, sprinkle rolled oats over tops of batter. Bake for about 50 minutes for a large loaf (about 25 for a mini loaf), or until a toothpick inserted in the center comes out clean.
- Cool bread for 10-15 minutes in pan before turning onto a wire rack to cool completely.
Nutrition
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16 comments
Kathy harryman
Awful recipe. No taste. Very disappointed.
Rola
I used dried apricots and it was delicious! Thank you.
Brie
This recipe turned out perfectly! I doubled the recipe to make a loaf and a small Bundt, substituted nectarines for apricots, and used coconut milk. They needed closer to 60-70 minutes but were dense and delicious when done. I’ll definitely make this again!