Cherry-Pecan-Apricot Bread
At a Glance
- Total
- 1 hr 50 min
- Servings
- 12.00 serving(s)
Categories
- Bread
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Milk
- Egg
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cherry-Pecan-Apricot Bread brings together 1/4 cup butter, softened, 1 1/4 cups sugar, 1 egg, beaten in a practical dish for home cooking. It takes about 1 hr 50 min to prepare and cook. It makes approximately 12 servings.
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Equipment
9 x 5-inch loaf pan, wax paper, mixing bowls, wire rack
Ingredients
- 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
Instructions
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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