Cherry Pecan Apricot Bread
Indulge in the irresistible flavors of Cherry Pecan Apricot Bread, a delightful quick bread that's perfect for breakfast, brunch, or a sweet afternoon treat. This moist and tender loaf combines tangy dried cherries, sweet chopped apricots, and crunchy pecans to create a symphony of textures and flavors in every bite. Made with wholesome buttermilk, a touch of vanilla, and melted butter, the batter comes together easily in just 15 minutes. Baked to golden perfection, this fruit-and-nut bread is not only visually stunning but also bursting with natural sweetness and richness. Enjoy it fresh out of the oven or at room temperature, and savor the perfect blend of fruity, nutty, and buttery goodness. Ideal for gatherings or gifting, this Cherry Pecan Apricot Bread will become your go-to recipe for a crowd-pleasing homemade treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup dried cherries
- 0.75 cup dried apricots (chopped)
- 0.75 cup pecans (chopped)
- 2 large eggs
- 1 cup buttermilk
- 0.333 cup unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Stir in the dried cherries, chopped apricots, and chopped pecans, ensuring they're evenly distributed throughout the dry mixture.
In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until well combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
Gently stir the wet and dry ingredients together until just combined. Do not overmix; the batter should be slightly lumpy.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 487.0 g | 177% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 275.6 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 548 mg | 42% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
