Best Cherry Pecan Apricot Bread Recipes

PECAN CHERRY BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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:

• 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 BREAD

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.

CHERRY PECAN BREAD

Steps:

• Stir together first 3 ingredients.
• In large mixing bowl, cream together butter, sugar, eggs and vanilla until fluffy.
• Alternately add dry ingredients and buttermilk to creamed mixture.
• Beat just til blended after each addition.
• Fold in pecans and cherries.
• Turn batter into greased loaf pans.
• Stud with pecan halves and halved cherries, if desired.
• Bake for 55-60 minutes at 350 degrees.
• Cool in pan 10 minutes.
• Remove from pan;cool on wire rack.

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.

CHERRY PECAN BREAD

Steps:

• Combine dry ingredients. Set aside.
• In a large bowl, cream butter and sugar. Add eggs and mix for an additional minute. Add the applesauce, vanilla and almond extract.
• Alternately add flour mixture and milk until ingredients are just moistened. Stir in cherries and nuts.
• Pour batter into a greased and floured 9 X5 inch loaf pan.
• Bake at 350 degrees for 60-70 minutes or until done.
• Cool.