Pecan Apricot Bread Recipes

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CHERRY-PECAN-APRICOT BREAD



Cherry-Pecan-Apricot Bread image

A quick bread with cherries that's almost cake-like. Really delicious. Cooking time includes cooling time, too.

Provided by echo echo

Categories     Quick Breads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 13

1/4 cup butter, softened
1 1/4 cups sugar
1 egg, beaten
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon coriander
1 cup mashed drained canned apricots
2 tablespoons sour cream
1/2 teaspoon almond extract
1/2 cup chopped pecans
1/2 cup halved maraschino cherry

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.

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