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Apricot Pecan Quick Bread
Faiza Shabir

Apricot Pecan Quick Bread Recipe

This Apricot Pecan Quick Bread is soft, buttery, and packed with sweet dried apricots and crunchy pecans. It’s a no-yeast, no-fuss loaf that comes together fast in one bowl. Perfect for breakfast, tea time, or a cozy snack. Slice it warm with a little butter and you’re in business.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon optional
  • 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice, rested 5 minutes
  • 2 large eggs
  • 1/2 cup unsalted butter melted (or neutral oil)
  • 1 tsp vanilla extract
  • 1 cup dried apricots chopped
  • 3/4 cup pecans chopped (plus extra for topping, optional)
  • 1 tbsp flour to toss with apricots, optional but helpful

Method
 

  1. Preheat oven to 350°F (175°C) and grease/line a 9x5-inch loaf pan.
  2. Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
  3. In another bowl whisk buttermilk, eggs, melted butter, and vanilla until smooth.
  4. Pour wet into dry and stir just until combined (don’t overmix).
  5. Toss chopped apricots with 1 tbsp flour, then fold in apricots and pecans gently.
  6. Pour batter into pan, level the top, and sprinkle extra pecans if you want.
  7. Bake 50–60 minutes until a toothpick comes out clean (a few moist crumbs are fine).
  8. Cool in pan 10 minutes, then move to a rack and cool before slicing.

Notes

  • Overmixing makes quick bread dense—stir only until you don’t see dry flour.
  • If the top browns fast, loosely tent with foil for the last 15 minutes.
  • For extra flavor, add 1 tbsp orange zest or 1/2 tsp almond extract.
  • Store airtight 3 days at room temp or freeze slices up to 2 months.

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