Best Apricot Pecan Eggnog Bread Recipes

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APRICOT & MACADAMIA EGGNOG BREAD



Apricot & Macadamia Eggnog Bread image

Holidays and nut breads are made for each other. My spiced quick bread has three of the ingredients I can't resist - eggnog, apricots and macadamia nuts. -Nancy Heishman, Las Vegas, NV

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 16

4-3/4 cups all-purpose flour
3/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large eggs, room temperature
2-1/2 cups eggnog
1/2 cup canola oil
1 tablespoon grated orange zest
1/4 cup orange juice
3/4 cup chopped dried apricots
3/4 cup chopped macadamia nuts
GLAZE:
3/4 cup confectioners' sugar
1 to 2 tablespoons eggnog

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange zest and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts., Transfer to 2 greased 9-x5-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For glaze, in a small bowl, mix confectioners' sugar and enough eggnog to reach drizzling consistency. Spoon over loaves. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 186mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

EGGNOG FRUIT BREAD



Eggnog Fruit Bread image

Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. -Margo Stich, Rochester, Minnesota

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12

3 large eggs, room temperature
1 cup vegetable oil
1-1/2 cups sugar
3/4 teaspoon vanilla extract
3/4 teaspoon rum extract
1-1/2 cups eggnog
3 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup candied fruit
1/2 cup chopped walnuts

Steps:

  • In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

YUMMY APRICOT PECAN BREAD



Yummy Apricot Pecan Bread image

Every time I prepare this yummy bread, I always receive raves. It's perfect with coffee or as a gift, plus it's really quick and easy to prepare. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup 2% milk
2 large eggs, room temperature
1/3 cup butter, melted
2 cups shredded cheddar cheese
1 cup finely chopped dried apricots
3/4 cup finely chopped pecans
TOPPING:
3 tablespoons packed brown sugar
1 tablespoon butter
1/2 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 189 calories, Fat 9g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 223mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT BREAD



Apricot Bread image

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

Steps:

  • Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

EGGNOG BREAD



Eggnog Bread image

Someone always asks for the recipe when I make this rich bread for the holidays or give as gifts. It's easy to make and quite delicious. The bread is a traditional part of the season at my home here in the foothills of the Blue Ridge Mountains. -Ruth Bickel, Hickory, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

2 large eggs, room temperature
3/4 cup sugar
1/4 cup butter, melted
2-1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup eggnog
1/2 cup chopped red and green candied cherries
1/2 cup chopped pecans
1/2 cup raisins

Steps:

  • Preheat oven to 350°. Grease a 8x4-in. loaf pan., In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 202 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 206mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

CHRISTMAS EGGNOG BREAD



Christmas Eggnog Bread image

"This bread is better if you make it the day before you plan to serve it," says Judith Malhotra of Toledo, Ohio. "That gives it time for the flavors to blend."

Provided by Taste of Home

Time 1h

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

3 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
1-3/4 cups reduced-fat eggnog
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup golden raisins
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, whisk the egg, eggnog, applesauce and oil. Stir into dry ingredients just until moistened. Fold in raisins and pecans. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 180mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT PECAN EGGNOG BREAD



Apricot Pecan Eggnog Bread image

This is based on truebrit's Eggnog Bread (#103993) which is delicious. Since I'm not really a fan of raisins or cherries, I substituted dried apricots, plus I increased the amount of pecans. The original recipe calls for a regular loaf pan baked at 350F for 70 minutes. I use 3 tiny loaf pans (3in. x 5 1/2in. x 2 in.). at 325F for a about 50 minutes, and substitute Splenda for the sugar.

Provided by Fran6

Categories     Quick Breads

Time 1h5m

Yield 3 loaves

Number Of Ingredients 9

1/4 cup butter, melted
3/4 cup Splenda granular, sugar substitute
2 eggs
2 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
1 cup pecans, chopped
1 (6 ounce) package dried apricots, chopped

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.

Nutrition Facts : Calories 1036.9, Fat 52.4, SaturatedFat 16.9, Cholesterol 231.6, Sodium 1226.4, Carbohydrate 126.5, Fiber 10.4, Sugar 41, Protein 22.6

APRICOT PECAN BREAD



Apricot Pecan Bread image

From the bread machine list on Yahoo. This uses both apricot nectar and dried apricots to flavor the bread.

Provided by Chilicat

Categories     Yeast Breads

Time 2h55m

Yield 1 loaf

Number Of Ingredients 11

3/4 cup apricot nectar
1/2 cup water
1 1/2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
1 cup whole wheat flour
2 cups bread flour
1 1/2 tablespoons powdered milk
1 1/2 teaspoons yeast
1/2 cup dried apricot, diced
1/2 cup pecans, chopped

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.

Nutrition Facts : Calories 2282.9, Fat 65.2, SaturatedFat 17.1, Cholesterol 57.4, Sodium 2521.2, Carbohydrate 385.3, Fiber 33.8, Sugar 93.8, Protein 55.8

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If you're looking for a holiday bread recipe that's perfect for Christmas morning breakfast or as a dessert, you're in luck because Apricot Pecan Eggnog Bread is just what you need. This sweet and moist bread is loaded with the flavors of apricot, pecan, and eggnog that will remind you of the warmth and comfort of the holiday season. Here's everything you need to know about this delicious recipe.

Ingredients

The ingredients for Apricot Pecan Eggnog Bread are simple and easy to find in your local grocery store. You'll need the following ingredients:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup eggnog
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup dried apricots, chopped
  • 1/2 cup pecans, chopped

Instructions

The steps to making Apricot Pecan Eggnog Bread are straightforward and easy to follow. Here's how to make it:
  1. Preheat your oven to 350°F. Grease a loaf pan with cooking spray or butter and set it aside.
  2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix well.
  3. In a separate bowl, whisk the egg until frothy. Add the eggnog and melted butter and whisk until smooth.
  4. Pour the egg mixture into the flour mixture and stir until just combined. Don't overmix. Add the chopped apricots and pecans and fold them into the batter.
  5. Pour the batter into the prepared loaf pan and smooth out the top. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
  6. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
  7. Slice and serve the bread, either warm or at room temperature. Enjoy!

Variations

There are many variations to Apricot Pecan Eggnog Bread that you can try to make it more interesting and flavorful. Here are some ideas:
  • Add a teaspoon of cinnamon or nutmeg to the batter for a spicier version of the bread.
  • Use walnuts or hazelnuts instead of pecans for a different nutty flavor.
  • Replace the dried apricots with other dried fruits such as raisins, figs, or cranberries.
  • Drizzle a simple icing on top of the bread by mixing powdered sugar and milk together until smooth.
  • Serve the bread with whipped cream and fresh fruits like strawberries or raspberries.

Conclusion

In conclusion, Apricot Pecan Eggnog Bread is a delicious and easy-to-make holiday recipe that you can enjoy for breakfast or as a dessert. With its rich and flavorful ingredients, this bread will surely be a hit with your family and friends during the holiday season. Give it a try, and you won't be disappointed!
Apricot pecan eggnog bread is a sweet, delicious bread that makes an excellent holiday treat. It can be made with a variety of ingredients, including apricots, pecans, and eggnog. However, making perfect apricot pecan eggnog bread can be a daunting task, especially if you are new to baking bread. In this article, we are going to give you valuable tips to help you make the perfect apricot pecan eggnog bread recipe.

1. Use fresh ingredients

When making apricot pecan eggnog bread make sure you use fresh ingredients. Fresh ingredients have a better flavor, texture, and nutritional value compared to stale or frozen ingredients. When shopping for ingredients, make sure you choose ingredients that are ripe, fresh, and in good condition. For example, ripe apricots should be soft to the touch and have a strong aroma.
2. Use quality flour and leavening agents
To make the perfect apricot pecan eggnog bread recipe, you need to use quality flour and leavening agents. Use all-purpose flour or bread flour, but avoid using cake flour, as it doesn't have enough protein content to create a good structure for bread. Also, make sure you choose quality leavening agents, such as yeast or baking powder, for your recipe.
3. Use the right equipment
When making apricot pecan eggnog bread, it's essential to use the right equipment. Use a large mixing bowl, spatula, whisk, and a bread loaf pan. The spatula is to stir the ingredients, the whisk is for mixing, and the bread loaf pan will help you shape the dough into the right size and shape.
4. Preheat the oven
Before baking the apricot pecan eggnog bread, make sure you preheat the oven to the correct temperature. Preheat the oven to 350°F or 175°C. Preheating the oven ensures that your bread bakes evenly and at the right temperature.
5. Follow the recipe instructions to the letter
When making apricot pecan eggnog bread, make sure you follow the recipe instructions to the letter. Recipes are developed based on the temperature, quantity, and duration of each step. Follow the recipe instructions regarding baking time, mixing time, and temperature, for the perfect results.
6. Use the right amount of ingredients
Using the right amount of ingredients in baking is essential. Overusing or underusing an ingredient can cause the bread to have a wrong texture, color, or flavor. If you’re unsure about how much of an ingredient to use, always refer to the recipe instructions. The recipe instructions will give the appropriate amount of ingredients to use to get perfect results.
7. Let the bread cool before slicing
When the apricot pecan eggnog bread is out of the oven, it may be tempting to slice into the bread immediately. However, this is not advisable. It's essential to let it cool for a while, preferably on a wire rack because if you slice the bread when it's hot, it will crush and not set properly.
8. Store the bread properly
Storing apricot pecan eggnog bread in the right way is important for preserving it for the next day or days. Store the bread in a plastic sealable container or a bread box; this will prevent it from going stale or becoming too dry.
9. Experiment with additional ingredients
Apricot pecan eggnog bread is an excellent recipe for experimenting with additional ingredients. Raisins, cinnamon, or chocolate chips can add to create exciting variances to the recipe. Try out these additional ingredients until you get the perfect accompaniment to the recipe.
Final words
Apricot pecan eggnog bread is a delightful variation of the classic eggnog bread with a fruity twist. It makes an excellent holiday treat, and with the tips we’ve provided, you should be on your path to creating perfect apricot pecan eggnog bread. Remember to stick to the recipe instructions, use fresh ingredients, use quality flour and leavening agents, and let your bread cool down before serving. Also, feel free to experiment with different ingredients to create exciting variations of this recipe.

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