Cherry-Pecan-Apricot Bread
Recipe: #15509
November 02, 2014
Categories: Breads, Breakfast, Snacks, Pecan, Brunch, Christmas Potluck, Oven Bake, Vegetarian, Canned Fruit, Quick Breads, Flour, more
"A quick bread with cherries that's almost cake-like. Really delicious and quite sweet, one of my very favorites. Baking Splenda can be substituted for sugar. I have made it both with and without the chopped nuts. Cooking time includes cooling time, too."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (81.6 g)
- Calories 243
- Total Fat - 8.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 28.2 mg
- Sodium - 207.8 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 1.4 g
- Sugars - 23 g
- Protein - 3.6 g
- Calcium - 31.1 mg
- Iron - 0.7 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350°F.
Step 2
Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
Step 3
Beat the butter with sugar until fluffy; blend in the egg.
Step 4
Combine the flour, baking powder, baking soda and salt (sift them together if not using pre-sifted flour).
Step 5
Combine the apricots, sour cream and almond extract.
Step 6
Stir the flour mixture into the butter-sugar mixture alternately with apricot mixture.
Step 7
Fold in the nuts and cherries.
Step 8
Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
Step 9
Cool in pan on wire rack 10 minutes, turn out and cool completely
Tips
No special items needed.
0 Reviews
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