Yummy Apricot Pecan Bread Recipe
Yummy Apricot Pecan Bread Recipe photo by Taste of Home
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Yummy Apricot Pecan Bread Recipe

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“Every time I prepare this yummy bread, I always receive raves. It’s perfect with coffee or as a gift, plus it’s really quick and easy to prepare.” —Joan Hallford, North Richland Hills, Texas
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 24 servings


  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup 2% milk
  • 2 eggs
  • 1/3 cup butter, melted
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup finely chopped dried apricots
  • 3/4 cup finely chopped pecans
  • 3 tablespoons packed brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

189 calories: 1 slice, 9g fat (4g saturated fat), 36mg cholesterol, 223mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 5g protein .


  1. In a large bowl, combine the first six ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into two greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter.
  2. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
    Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature
    Yield: 2 loaves.
Originally published as Apricot Pecan Bread in Simple & Delicious October/November 2010, p59

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Reviewed Aug. 4, 2011

"Actually I haven't made this yet, but Iknow it will be on my list of quick bread recipes to prepare time and again! This recipe sounds delicious! Dawn E. Lowenstein"

Reviewed Mar. 9, 2011

"was okay but turned out really dry, I had to mix it w/ my sons yogurt or milk to get him to eat it for breakfast and he usually eats any sweet bread!"

Reviewed Oct. 26, 2010

"Very tasty, lots of texture. Took me longer to make than I expected."

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