Apricot Pecan Quick Bread Recipe

There’s something magical about the aroma of freshly baked bread wafting through your kitchen. This Apricot Pecan Quick Bread combines the sweet, tangy flavor of apricots with the rich, nutty crunch of pecans in a tender, moist loaf that’s perfect for breakfast, afternoon tea, or an evening treat.

What makes this recipe special is its simplicity and the delightful contrast of textures and flavors. The dried apricots provide bursts of concentrated sweetness, while the pecans add a satisfying crunch that complements the soft, cake-like crumb of the bread.

What is Apricot Pecan Quick Bread?

Apricot Pecan Quick Bread is a type of sweet bread that uses baking powder or baking soda as a leavening agent instead of yeast. This means it can be mixed, baked, and enjoyed in just over an hour – no rising time required!

The bread gets its name from the “quick” preparation method, making it perfect for busy schedules or when you want fresh bread without the lengthy process of traditional yeast breads. The combination of dried apricots and toasted pecans creates a bakery-quality loaf that’s both elegant enough for guests and comforting enough for everyday enjoyment.

Ingredients List for Apricot Pecan Quick Bread

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup unsalted butter, melted
• 1 large egg
• 1 cup whole milk
• 1 teaspoon vanilla extract
• ¾ cup dried apricots, chopped
• ½ cup pecans, chopped and toasted
• 1 tablespoon flour (for coating fruit and nuts)
• 2 tablespoons honey (optional, for glaze)

How to Make Apricot Pecan Quick Bread: A Step-by-Step Guide

Creating this delicious quick bread is straightforward, but following these detailed steps will ensure perfect results every time:

1. Prepare Your Kitchen:

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan with butter or cooking spray.
• Line the bottom with parchment paper for easy removal.
• Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.

2. Prepare the Fruit and Nuts:

• Chop the dried apricots into small, bite-sized pieces.
• Roughly chop the toasted pecans.
• Toss both the apricots and pecans with 1 tablespoon of flour to prevent them from sinking to the bottom of the bread.

3. Mix the Dry Ingredients:

• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Make sure all ingredients are evenly distributed with no lumps.
• Create a well in the center of the dry ingredients.

4. Combine the Wet Ingredients:

• In a separate bowl, whisk together the melted butter, egg, milk, and vanilla extract.
• Mix until the ingredients are well combined and smooth.
• The mixture should be uniform in color with no streaks of egg visible.

5. Combine Wet and Dry Ingredients:

• Pour the wet ingredients into the well of the dry ingredients.
• Using a wooden spoon or spatula, gently fold the ingredients together.
• Mix just until the flour is incorporated – don’t overmix, as this can make the bread tough.

6. Add Fruit and Nuts:

• Gently fold in the flour-coated apricots and pecans.
• Distribute them evenly throughout the batter with minimal stirring.
• The batter should be thick but not dry.

7. Bake the Bread:

• Pour the batter into the prepared loaf pan and smooth the top gently.
• Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• The top should be golden brown and spring back lightly when touched.

8. Cool and Finish:

• Let the bread cool in the pan for 10 minutes.
• Turn out onto a wire rack to cool completely before slicing.
• If desired, brush the top with honey while still slightly warm for a beautiful glaze.

Substitutions and Variations

This versatile recipe can be adapted to suit different tastes and dietary needs:

• Flour Options: Substitute up to half the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor.
• Sugar Alternatives: Replace granulated sugar with brown sugar for a deeper, molasses-like sweetness, or use coconut sugar for a less refined option.
• Dairy-Free Option: Use plant-based milk like almond or oat milk, and replace butter with melted coconut oil.
• Fruit Variations: Try dried cranberries, chopped dates, or dried cherries instead of apricots.
• Nut Alternatives: Walnuts, almonds, or hazelnuts work beautifully in place of pecans.
• Spice Addition: Add ½ teaspoon cinnamon or a pinch of nutmeg for warm, aromatic notes.

Common Mistakes to Avoid

Avoid these pitfalls to ensure your Apricot Pecan Quick Bread turns out perfectly:

• Overmixing the Batter: Stir just until ingredients are combined. Overmixing develops too much gluten, resulting in a tough, dense bread.
• Not Coating Fruit and Nuts: Tossing apricots and pecans in flour helps prevent them from sinking during baking.
• Opening the Oven Door Too Early: Resist checking until at least 50 minutes to prevent the bread from collapsing.
• Using Old Baking Powder: Check that your baking powder is fresh by testing it in warm water – it should bubble vigorously.
• Cutting Too Soon: Allow the bread to cool completely before slicing to prevent crumbling and ensure clean cuts.

How to Serve Apricot Pecan Quick Bread

This versatile bread shines in many serving situations. For breakfast, serve thick slices toasted with a pat of butter and a drizzle of honey. The gentle sweetness pairs beautifully with morning coffee or tea.

As an afternoon snack, the bread is delicious on its own or with cream cheese spread on top. For special occasions, serve thin slices alongside a cheese board, where the sweet-tart apricots complement both soft and aged cheeses.

The bread also makes an excellent dessert when served with vanilla ice cream or a dollop of whipped cream and fresh berries.

Presentation Ideas for Apricot Pecan Quick Bread

Transform your homemade bread into a stunning presentation with these simple ideas:

• Rustic Charm: Serve slices on a wooden cutting board with small bowls of honey, butter, and preserves for a farmhouse feel.
• Elegant Display: Arrange thin slices in overlapping rows on a white serving platter, garnished with fresh apricot halves and whole pecans.
• Individual Portions: Cut into squares and serve on small dessert plates with a light dusting of powdered sugar.
• Gift Presentation: Wrap whole loaves in parchment paper tied with twine for beautiful homemade gifts.

Apricot Pecan Quick Bread Recipe Tips

Follow these expert tips for consistently excellent results:

• Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better mixing and a more tender crumb.
• Quality Matters: Use plump, soft dried apricots for the best flavor and texture. If yours are hard, soak them in warm water for 10 minutes before chopping.
• Toast the Nuts: Taking the extra step to toast pecans intensifies their flavor and adds crunch that won’t soften during baking.
• Test for Doneness: Besides using a toothpick, the bread should pull slightly away from the sides of the pan when done.
• Storage Secret: Wrap cooled bread tightly in plastic wrap to maintain moisture for several days.

How to Store Apricot Pecan Quick Bread

Proper storage keeps your bread fresh and delicious for days. Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil. Store at room temperature for up to 4 days, or refrigerate for up to one week.

For longer storage, slice the bread and wrap individual pieces in plastic wrap, then place in a freezer bag. Frozen slices will keep for up to 3 months and can be thawed at room temperature or toasted directly from frozen.

If you notice the bread becoming slightly dry, try toasting slices lightly to refresh the texture and bring back the wonderful flavors.

Frequently Asked Questions (FAQs)

Q: Can I make this bread without nuts due to allergies?
A: Absolutely! Simply omit the pecans or replace them with seeds like sunflower or pumpkin seeds for added texture.

Q: My apricots are very hard – what should I do?
A: Soak hard dried apricots in warm water for 10-15 minutes to soften them before chopping. Pat them dry before tossing with flour.

Q: Can I make muffins instead of a loaf?
A: Yes! Divide the batter among 12 muffin cups and bake at 375°F for 18-22 minutes, or until a toothpick comes out clean.

Q: Why did my bread sink in the middle?
A: This usually happens from opening the oven door too early, overmixing the batter, or using expired baking powder.

Q: Can I add a glaze to this bread?
A: Certainly! Mix powdered sugar with a little milk and vanilla for a simple glaze, or brush with honey while the bread is still warm.

Q: How do I know when the bread is perfectly done?
A: The bread should be golden brown on top, spring back when lightly touched, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.

Conclusion

This Apricot Pecan Quick Bread recipe proves that simple ingredients can create extraordinary results. The combination of sweet-tart apricots and crunchy pecans in a tender, moist loaf makes this bread perfect for any time of day or any occasion.

Whether you’re baking for your family’s breakfast table, preparing a thoughtful gift for neighbors, or simply treating yourself to something homemade and delicious, this recipe delivers consistent, bakery-quality results every time.

The beauty of quick breads lies in their simplicity and speed – you can have fresh, aromatic bread on your table in just over an hour. Take your time with the preparation, follow the tips provided, and don’t forget to savor that first warm slice with a cup of your favorite beverage.

I hope this Apricot Pecan Quick Bread becomes a cherished recipe in your collection, bringing the same joy to your kitchen that it has brought to mine. Happy baking!