Description
A delightful, cozy recipe that blends the sweet-tart flavor of dried apricots with crunchy pecans in a moist, buttery loaf.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (100 g) dried apricots, chopped
- 1 cup (100 g) pecans, chopped
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (120 ml) buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it.
- Mix the dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, and cinnamon.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each, then incorporate the vanilla.
- Combine the dry ingredients with the butter mixture alternately with buttermilk until just mixed.
- Fold in the chopped dried apricots and pecans gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Slice and serve!
Notes
For a nut-free version, simply omit the pecans. Feel free to substitute dried apricots with cranberries or cherries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: quick bread, apricot, pecan, baking, comfort food