Apricot Pecan Bread

This recipe is taken from the 1996 Milk Calendar. You’ll want to slice this loaf and spread it with butter or your favourite marmalade while it’s still warm from the oven.

  • Prep: 20 min
  • Cooking: 55 min
Yields 1 loaf
apricot pecan bread

Ingredients

  • 1/2 cup (125 mL) boiling water
  • 1/2 cup (125 mL) dried apricots
  • 1/2 cup (125 mL) butter softened
  • 1/2 cup (125 mL) sugar
  • 2 eggs
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) ground cloves or ground ginger
  • 1 cup (250 mL) Milk
  • 1/2 cup (125 mL) pecans chopped

Preparation

Preheat oven to 350 °F (180 °C).

Pour the boiling water over the apricots and let them soak while you make the batter.

Cream together the butter, sugar and eggs. Add the flour, baking powder, salt and cloves and mix until smooth. Drain apricots and chop coarsely. Add apricots, milk and pecans to batter.

Spoon into a buttered and floured 9 x 5-inch (23 x 13 cm) loaf pan. (Batter will be fairly stiff) Bake for 45 to 55 min.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 321 Calories
Protein: 6 g
Carbohydrate: 42 g
Fat: 15 g
Fibre: 2.1 g
Sodium: 286 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 84 mg
Folate: 22 %
Thiamin: 20 %
Vitamin A: 19 %
Iron: 16 %