Pecan Apricot Bread Recipe

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Pecans, apricots and bananas share the stage in this bread from Kathleen Smith. The Hayesville, Ohio baker uses allspice, cinnamon and vanilla to give the loaves comforting flavor.
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 24 servings


  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup quick-cooking oats
  • 1 tablespoon buttermilk blend powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1/2 cup canola oil
  • 3 teaspoons vanilla extract
  • 1 cup chopped dried apricots
  • 1 cup chopped pecans

Nutritional Facts

1 slice: 149 calories, 5g fat (1g saturated fat), 27mg cholesterol, 155mg sodium, 25g carbohydrate (12g sugars, 2g fiber), 3g protein.


  1. In a large bowl, combine the dry ingredients. In a bowl, beat the eggs, bananas, oil and vanilla. Stir into dry ingredients just until combined. Stir in apricots and pecans. Pour into two greased 8-in. x 4-in. loaf pans.
  2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Pecan Apricot Bread in Quick Cooking January/February 2003, p43

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