PECAN APRICOT BREAD

Pecan Apricot Bread image

Pecans, apricots and bananas share the stage in this bread from Kathleen Smith. The Hayesville, Ohio baker uses allspice, cinnamon and vanilla to give the loaves comforting flavor.

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 15

Previous Next

Ingredients

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup quick-cooking oats
1 tablespoon buttermilk blend powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1/2 cup canola oil
3 teaspoons vanilla extract
1 cup chopped dried apricots
1 cup chopped pecans

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.

Nutrition Facts : Calories 149 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 155mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein.