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Photo: Charles Walton; Styling: Mary Lyn Hill Photo by: Photo: Charles Walton; Styling: Mary Lyn Hill

Apricot-Pecan Bread

Southern Living NOVEMBER 1997

  • Yield: 2 loaves (serving size: 1/2-inch slice)


  • 2 1/2 cups dried apricots, chopped
  • 1 cup chopped pecans
  • 4 cups all-purpose flour, divided
  • 1/4 cup butter or margarine, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups orange juice


Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.

Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.

Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.

Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack.

Nutritional Information

Amount per serving
  • Calories: 177
  • Fat: 4.5g
  • Cholesterol: 18mg
  • Sodium: 121mg

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Apricot-Pecan Bread recipe