Apricot Pecan Eggnog Bread Recipes

APRICOT PECAN EGGNOG BREAD

Steps:

• In a large mixing bowl, beat together butter, Splenda and eggs.
• Combine flour, baking powder and salt. Stir into butter mixture alternately with the eggnog.
• Fold in apricots and pecans by hand.
• Spoon into 3 greased tiny loaf pans.
• Bake at 325F for 50 minute or until a toothpick inserted in center comes out clean.

CHRISTMAS EGGNOG BREAD

Steps:

• Beat sugar and egg in mixing bowl.
• Beat in melted butter.
• Add eggnog and extract. Mix.
• Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
• Stir until moistened.
• Mix in nuts and fruit.
• Turn into greased 9x9x3 loaf pan.
• Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
• Let stand for 20 minutes.
• Turn out onto rack to cool.
• Variations: Use measurements above.
• Pecan and Dried Cranberries.
• Pineapple and Coconut (drain pineapple).
• Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).

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.

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.

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.

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.