Heavenly Apricot Pecan Quick Bread Recipe That Charms Every Time

Golden summer rays sparked my love for this delightful apricot pecan quick bread that combines tangy fruits with rich, buttery nuts.

Sweet memories of grandmother’s kitchen dance through every slice.

Humble ingredients come together in surprising ways, creating a magical treat that feels both comforting and unexpected.

Fresh apricots bring bright, sunshine-like notes to the tender crumb.

Crunchy pecans scatter delicate textures throughout each mouthwatering piece.

Baking this bread fills your kitchen with irresistible warmth and inviting aromas.

Let’s transform simple ingredients into something extraordinary that will make you smile with every bite.

What You Use For Apricot Pecan Bread

• Apricots, Lemon Juice: Fresh, ripe apricots provide sweet and tangy flavor, while lemon juice helps prevent browning and adds brightness.

• Butter, White Sugar, Brown Sugar: Softened butter creates a tender crumb, white and brown sugars add sweetness and moisture.
• Eggs, Vanilla: Eggs bind ingredients and provide structure, vanilla enhances overall flavor profile.
• Milk: Adds moisture and helps create a soft, smooth texture.

• Flour, Baking Powder, Salt: All-purpose flour forms the base, baking powder helps bread rise, salt balances sweetness.
• Nutmeg, Ginger: Warm spices that complement the apricot's natural sweetness.
• Pecans: Adds crunch, nutty flavor, and textural contrast to the bread.
• Rolled Oats: Optional topping that provides a rustic, hearty texture and visual appeal.

Apricot Pecan Quick Bread Baking Guide

Step 1: Prepare Baking Setup

Warm up the oven to 350°F.

Grease a standard 9×5 inch loaf pan with butter or cooking spray to prevent sticking.

Step 2: Prepare Apricots

• Diced apricots
• Lemon juice

Toss apricots with lemon juice in a small bowl and set aside to enhance flavor and prevent browning.

Step 3: Create Creamy Base

• Butter
• White sugar
• Brown sugar

Blend butter and sugars in a large mixing bowl until the mixture becomes light and fluffy, creating a smooth foundation for the bread.

Step 4: Incorporate Eggs and Vanilla

• Eggs
• Vanilla extract

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

Stir in vanilla for a rich, aromatic flavor.

Step 5: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Nutmeg
• Ginger

Mix dry ingredients in a separate bowl, then gradually incorporate into the wet mixture, alternating with milk to ensure a smooth, even batter.

Step 6: Add Fruity and Nutty Elements

• Prepared apricots
• Pecans

Gently fold in the apricot mixture and chopped pecans, distributing them evenly throughout the batter.

Step 7: Fill and Top Loaf Pan

Pour the batter into the prepared loaf pan.

Optional: Sprinkle rolled oats on top for added texture and visual appeal.

Step 8: Bake to Perfection

Slide the pan into the preheated oven and bake for 60-70 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Step 9: Cool and Serve

Allow the bread to rest in the pan for 10 minutes.

Carefully transfer to a wire rack and let cool completely before slicing and enjoying.

Pro Tips for Apricot Pecan Quick Bread

• Toss diced apricots in lemon juice to prevent browning and enhance their bright, tangy flavor before mixing into the batter.
• Lightly coat pecans in flour before folding into the batter to ensure they're evenly distributed and don't sink to the bottom of the bread.
• Use the toothpick test by inserting it into the center of the loaf; if it comes out clean with no wet batter, the bread is perfectly baked.
• Sprinkle rolled oats on top before baking for a delightful crunchy texture and rustic appearance that adds visual and taste appeal.
• Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3-4 days to maintain moisture and flavor.

Save Apricot Pecan Quick Bread For Another Day

• Store wrapped tightly in plastic wrap or aluminum foil for up to 4 days in the refrigerator to maintain freshness and prevent drying out.
• Slice bread, wrap each piece individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for longer storage.
• Warm slices in the microwave for 15-20 seconds or toast lightly in a toaster oven until heated through.
• Remove from freezer and let sit at room temperature for 1-2 hours, or microwave on defrost setting for 30-45 seconds per slice.

Apricot Pecan Quick Bread Goes Best With

• Pair Sweet Tea: Brew a classic Southern-style sweet tea with subtle hints of lemon to complement the bread's fruity and nutty notes, creating a refreshing and harmonious flavor combination.
• Create Honey Butter Spread: Whip softened butter with local honey and a pinch of cinnamon to serve alongside the bread, enhancing its natural sweetness and adding a luxurious, creamy texture.
• Match Soft Cream Cheese: Prepare a light cream cheese spread with a touch of orange zest, offering a tangy counterpoint to the bread's rich apricot and pecan profile, elevating each delightful bite.
• Select Maple Chai Latte: Craft a warm maple chai latte that mirrors the bread's warm spices like nutmeg and ginger, providing a cozy and aromatic drinking experience that beautifully resonates with the quick bread's flavors.

Apricot Pecan Quick Bread Recipe Nutty and Fruity Ideas

• Gluten-Free Apricot Nut Bread: Replace wheat flour with almond flour or gluten-free baking mix. Use xanthan gum to improve texture and binding.
• Vegan Apricot Bread: Substitute butter with coconut oil, eggs with flax eggs, and milk with almond milk. Swap white sugar for maple syrup or coconut sugar.
• Low-Sugar Apricot Bread: Use monk fruit sweetener or stevia instead of white and brown sugar. Add extra spices like cinnamon to enhance natural sweetness.
• Dairy-Free Tropical Variation: Replace milk with coconut milk and add shredded coconut to the batter. Use coconut oil instead of butter for a tropical flavor profile.

FAQs

• Why do I coat the apricots in lemon juice?

Lemon juice prevents the apricots from browning and adds a subtle tangy flavor that balances the bread’s sweetness.

• Can I substitute pecans with another nut?

Absolutely! Walnuts or almonds work great as alternatives and will provide similar texture and nutty flavor to the quick bread.

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

Insert a toothpick into the center of the bread – if it comes out clean with no wet batter, the bread is done. The top should also be golden brown and slightly firm to touch.

• Is it necessary to use both white and brown sugar?

Yes, using both sugars creates a more complex sweetness and helps achieve a richer, moister texture in the bread compared to using just one type of sugar.

Apricot Pecan Bread With A Nutty Touch

• Bursting with Flavor: Discover the delightful combination of sweet apricots and crunchy pecans in this irresistible quick bread.
• Quick and Easy Preparation: Whip up this recipe in under 30 minutes of active cooking time, perfect for busy home bakers who want a delicious treat without spending hours in the kitchen.
• Versatile Crowd-Pleaser: Ideal for breakfast, afternoon snack, or a casual dessert that impresses both family and guests with its rich, moist texture and warm spice notes.
• Customizable Comfort: Easily adapt the recipe by swapping pecans for other nuts or adding a glaze for extra indulgence, making it a flexible option for various taste preferences.

Apricot Pecan Quick Bread Recipe

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4.9 from 13 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Homemade apricot pecan quick bread promises a delightful blend of sweet fruit and nutty crunch, delivering comfort in every slice. Rich with natural flavors and simple ingredients, this bread invites you to savor a moment of pure, wholesome pleasure.

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Ingredients

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Main Ingredients:

• 2 1/4 cups finely diced fresh apricots
• 2 1/2 cups flour
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk

Sweeteners:

• 1/2 cup white sugar
• 1/2 cup brown sugar

Additional Ingredients:

• 1/2 cup finely chopped pecans
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 cup rolled oats for topping (optional)

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Instructions

1. Preheat the oven to 350°F and prepare a 9×5 inch loaf pan with a light coating of grease.
2. Toss diced apricots with lemon juice in a small bowl to prevent browning and set aside.
3. Using an electric mixer, cream butter with white and brown sugars until the mixture becomes pale and airy.
4. Incorporate eggs individually into the sugar mixture, then mix in vanilla extract until well blended.
5. Sift together flour, baking powder, salt, nutmeg, and ginger in a separate bowl.
6. Gradually fold dry ingredients into the wet mixture, alternating with milk to maintain a smooth batter consistency.
7. Gently fold in the lemon-kissed apricots and roughly chopped pecans, ensuring even distribution throughout the batter.
8. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula and optionally sprinkle rolled oats across the surface.
9. Bake in the center of the oven for 60-70 minutes, checking doneness by inserting a toothpick into the bread’s center – it should emerge clean.
10. Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.

Notes

• Ensure apricots are ripe but firm to maximize natural sweetness and prevent mushiness in the bread.
• Toast pecans briefly before adding to enhance their nutty flavor and create a more complex taste profile.
• Use room temperature eggs and butter for smoother batter and more even mixing, resulting in a lighter texture.
• Substitute gluten-free flour blend for a celiac-friendly version, maintaining the bread’s tender crumb and rich flavor.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 198
• Sugar: 10 g
• Sodium: 118 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 24 mg