Apricot Pecan Quick Bread

  • 2 1/4 cups finely diced fresh apricots
  • 1 tablespoon lemon juice
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 cup milk
  • 1/2 cup finely chopped pecans
  • 1/4 cup rolled oats, for topping (optional)

  1. Preheat oven to 350 degrees. Generously grease loaf pans. (I made one 9x5x2 loaf and 1 mini loafs). In a small bowl, toss diced apricots with lemon juice.
  2. With an electric mixer, cream together butter and sugars until. Beat in egg and vanilla. Stir in apricots.
  3. In a medium bowl, whisk together flour, baking powder, salt, nutmeg and ginger. Add flour mixture to creamed mixture, alternately with the milk, starting and ending with the flour. Fold in chopped pecans.
  4. Fill loaf pan(s) 2/3 full with batter. If desired, sprinkle rolled oats over tops of batter. Bake for about 50 minutes for a large loaf (about 25 for a mini loaf), or until a toothpick inserted in the center comes out clean.
  5. Cool bread for 10-15 minutes in pan before turning onto a wire rack to cool completely.
Made on