Apricot Pecan Bread

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May. 13, 2011


Apricot/16 ounce can apricot halves, drained 12 Ounce , halved, pitted, and peeled
All purpose flour 1 1⁄2 Cup (24 tbs)
Baking soda 1 Teaspoon
Salt 1⁄2 Teaspoon
Ground cinnamon 1⁄2 Teaspoon
Ground ginger 1⁄2 Teaspoon
Ground allspice 1⁄2 Teaspoon
Baking powder 1⁄4 Teaspoon
Butter/Margarine 1⁄2 Cup (8 tbs) , softened
Sugar 1 Cup (16 tbs)
Eggs 2
Pecans 1 1⁄2 Cup (24 tbs) , chopped



1) Preheat the oven to 325°.

2) In a food processor bowl, add apricots to puree. Place it aside.

3) In a medium bowl, combine flour, baking soda, salt, cinnamon, ginger, allspice, and baking powder.

4) In a large bowl, add butter and sugar to beat with an electric mixer until well combined.

5) Pour in eggs and 1 cup of apricot puree.

6) Also, add the flour mixture to beat all together just until moistened.

7) Fold in pecans into the batter.


8) Use a greased 9x5x3-inch loaf pan to pour the batter.

9) Place inside oven to bake for 45 minutes or until a toothpick inserted near center of loaf comes out clean.

10) Cool in pan on rack for 10 minutes. Then remove from the pan to cool completely.


11) Serve with fruit jam or plain butter.

Recipe Summary

Difficulty Level: Easy
Preparation Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 985Calories from Fat 524

 % Daily Value*

Total Fat 61 g94.3%

Saturated Fat 18.36 g91.8%

Trans Fat 0 g

Cholesterol 166.2 mg

Sodium 649.5 mg27.06%

Total Carbohydrates 104 g34.6%

Dietary Fiber 8.19 g33%

Sugars 60.1 g

Protein 14 g28%

Vitamin A 49.9% Vitamin C 15.6%

Calcium 10.7% Iron 24.5%

*Based on a 2000 Calorie diet