Best Apricot Pecan Bread Recipes

PECAN AND APRICOT SOURDOUGH BREAD STUFFING

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.
• Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
• Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
• Bake in the preheated oven until the top is browned, 30 to 35 minutes.

YUMMY APRICOT PECAN BREAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into 2 greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze individual cooled loaves. To use, thaw at room temperature.

CHERRY-PECAN-APRICOT BREAD

Steps:

• Preheat the oven to 350°.
• Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
• Beat the butter with sugar until fluffy; blend in the egg.
• Sift the flour, baking powder, baking soda and salt together.
• Combine the apricots, sourcream and almond extract.
• Stir the flour mixture into the sugar mixture alternately with apricot mixture.
• Fold in the nuts and cherries.
• Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
• Cool in pan on wire rack 10 minutes, turn out and cool completely.

APRICOT PECAN BREAD

Steps:

• Use Sweet bread cycle, and add apricots and pecans at 'raisin beep'.
• Makes one 1 1/2 lb. loaf; adjust accordingly for your machine.

APRICOT PECAN EGGNOG BREAD

Steps:

• In a large mixing bowl, beat together butter, Splenda and eggs.
• Combine flour, baking powder and salt. Stir into butter mixture alternately with the eggnog.
• Fold in apricots and pecans by hand.
• Spoon into 3 greased tiny loaf pans.
• Bake at 325F for 50 minute or until a toothpick inserted in center comes out clean.

APRICOT PECAN BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, and baking powder. In another bowl, combine the egg, orange juice and butter. Stir into dry ingredients just until moistened. Fold in pecans and apricots., Pour into a greased 9x5-in. loaf pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

PECAN APRICOT BREAD

Steps:

• In a large bowl, combine the dry ingredients. In a bowl, beat the eggs, bananas, oil and vanilla. Stir into dry ingredients just until combined. Stir in apricots and pecans. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

APRICOT PECAN BREAD

Steps:

• 1. Preheat oven to 350oF/180oC. 2. Pour boiling water over apricots ad let them soak while you make the batter. 3. Cream together the butter, sugar and eggs. 4. Add the flour, baking powder, salt and cloves or ginger and mix until smooth. Drain apricots and chop coarsely. 5. Add apricots, milk and pecans to batter. Spoon into a greased and floured 9" x 5" loaf pan. (Batter will be fairly stiff). 6. Bake for 45 to 55 min.

APRICOT-PECAN BREAD

Steps:

• Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.
• Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.
• Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.
• Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.
• Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack.

APRICOT PECAN BREAD

Steps:

• 1. Drain apricots, reserving liquid. press apricots through a seive. Add enough reserved liquid to make 1 cup. Set aside.
• 2. Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients, and add alternately with apricots to creamed mixture. Stir just until all ingredients are moistened. Stir in pecans. Pour into a well greased 9 X 5 X 3 inch loaf pan. Bake at 350 degrees for 50 minutes or until tests done.