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.
Ingredients
Bread:
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)
½ cup chopped pecans
½ cup chopped dried apricots
Glaze:
½ cup icing sugar
½ teaspoon dried ginger
1 to 1½ tablespoons water or orange juice
Instructions
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Preheat oven to 350°F (180°C). Grease and line a 9×5 inch loaf pan.
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Cream butter and sugar until fluffy.
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Mix in eggs and orange zest.
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Sift flour, baking powder, salt, and ginger in a separate bowl.
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Add dry ingredients alternately with buttermilk, starting and ending with dry mix.
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Fold in apricots and pecans (batter will be stiff).
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Pour batter into prepared pan and smooth the top.
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Bake for 45–55 minutes or until a skewer comes out clean.
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Cool in pan 10 mins, then transfer to wire rack.
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Mix glaze ingredients until thick and drizzle over cooled loaf.
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Let glaze set before slicing.
Notes
Swap pecans with walnuts or almonds for variety.
Use dried cranberries or raisins for extra sweetness.
Lemon zest can replace orange for a tangier flavor.
To make muffins, reduce bake time to 20–25 minutes.
Store at room temp (3 days), fridge (1 week), or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Quick Bread, Baked Goods
- Method: Baking
- Cuisine: American
