Why You’ll Love This Recipe

Easy to Prepare: No need for yeast or lengthy proofing times.
Flavorful: The combination of apricots, pecans, and orange zest offers a unique taste experience.
Versatile: Enjoy it plain, toasted with butter, or as a dessert with a scoop of ice cream.
Perfect for Gifting: Makes a thoughtful homemade gift for friends and family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
½ cup granulated or caster sugar
2 eggs, lightly beaten
Grated rind of one orange
2½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon dried ginger
1 cup buttermilk (or regular milk if buttermilk is unavailable)
½ cup chopped pecans
½ cup chopped dried apricots

For the Glaze:

½ cup icing sugar
½ teaspoon dried ginger
1 to 1½ tablespoons water or orange juice

Directions

Preheat the oven to 350°F (180°C or 160°C for a fan oven).
Grease and flour or line a 9″ x 5″ (23 x 13 cm) loaf pan.
Cream the butter and sugar together until light and fluffy.
Add the eggs and orange rind, mixing well.
In a separate bowl, sift together the flour, baking powder, salt, and ginger.
Add the dry ingredients to the batter alternately with the buttermilk, beginning and ending with the dry ingredients.
Stir in the chopped apricots and pecans. The batter will be quite stiff.
Spoon the batter into the prepared loaf pan, smoothing the top.
Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the bread is completely cool, prepare the glaze by mixing the icing sugar and dried ginger together. Add enough water or orange juice to achieve a thick, drizzle-able consistency.
Drizzle the glaze over the cooled bread and allow it to set before slicing.

Servings and Timing

Servings: 1 loaf (approximately 10 slices)
Prep Time: 15 minutes
Cook Time: 45 to 55 minutes
Total Time: 1 hour 10 minutes

Variations

Nut Alternatives: Substitute pecans with walnuts or almonds for a different flavor profile.
Fruit Mix: Add dried cranberries or raisins alongside the apricots for added sweetness.
Spice It Up: Incorporate a pinch of cinnamon or nutmeg for a warmer spice note.
Citrus Twist: Use lemon zest instead of orange for a tangier flavor.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep refrigerated for up to a week.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm slices in a toaster or oven at 300°F (150°C) for 5-10 minutes.

FAQs

How can I make this bread gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure it contains xanthan gum or add it separately to maintain the bread’s structure.

Can I use fresh apricots instead of dried?

Dried apricots are recommended for this recipe as they provide concentrated sweetness and a chewy texture. Fresh apricots have higher moisture content, which can affect the bread’s consistency.

What can I use instead of buttermilk?

If buttermilk is unavailable, you can use regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Is it necessary to glaze the bread?

The glaze adds a sweet finish and enhances the ginger flavor, but the bread is delicious even without it.

Can I add other spices to the batter?

Absolutely! Feel free to add spices like cinnamon or nutmeg to suit your taste preferences.

How do I prevent the bread from becoming too dense?

Ensure you don’t overmix the batter, as this can lead to a denser texture. Mix just until the ingredients are combined.

Can I make muffins instead of a loaf?

Yes, you can divide the batter into muffin tins and bake at 350°F (180°C) for 20-25 minutes or until a skewer comes out clean.

How do I know when the bread is fully baked?

Insert a skewer or toothpick into the center of the loaf; if it comes out clean or with a few crumbs, the bread is done.

What’s the best way to chop dried apricots?

Use kitchen scissors or a sharp knife to chop dried apricots into small pieces. If they stick, lightly dust them with flour to prevent clumping.

Can I double the recipe?

Yes, you can double the ingredients to make two loaves. Ensure you have two loaf pans and adjust the baking time as needed, checking for doneness with a skewer.

Conclusion

This Apricot Pecan Quick Bread is a delightful treat that combines the sweetness of dried apricots with the crunch of pecans, all wrapped in a moist, flavorful loaf. Whether you’re enjoying it with your morning coffee or sharing it with friends, this bread is sure to impress. Happy baking!

Apricot Pecan Quick Bread

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Author: Julia
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices)
Diet: Vegetarian

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Description

This Apricot Pecan Quick Bread is a moist and flavorful loaf made with sweet dried apricots, crunchy pecans, zesty orange rind, and a touch of warm ginger. Perfect for breakfast, brunch, or a cozy afternoon snack, this easy quick bread recipe is a delightful treat with no yeast required. Enjoy it plain, toasted, or glazed for added sweetness.

Instructions

Preheat oven to 350°F (180°C). Grease and line a 9×5 inch loaf pan.
Cream butter and sugar until fluffy.
Mix in eggs and orange zest.
Sift flour, baking powder, salt, and ginger in a separate bowl.
Add dry ingredients alternately with buttermilk, starting and ending with dry mix.
Fold in apricots and pecans (batter will be stiff).
Pour batter into prepared pan and smooth the top.
Bake for 45–55 minutes or until a skewer comes out clean.
Cool in pan 10 mins, then transfer to wire rack.
Mix glaze ingredients until thick and drizzle over cooled loaf.
Let glaze set before slicing.