Cherry-Pecan-Apricot Bread
Created by Echo Echo on November 2, 2014
- Servings: 12
- Prep Time: 20m
- Cook Time: 180m
- Recipe #15509
Ingredients
- 1/4 cup butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg (beaten)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon coriander
- 1 cup apricots (canned, drained, mashed)
- 2 tablespoons sour cream
- 1/2 teaspoon almond extract
- 1/2 cup chopped pecans
- 1/2 cup maraschino cherries (halved)
How to Make
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Step 1: Preheat the oven to 350°F.
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Step 2: Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
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Step 3: Beat the butter with sugar until fluffy; blend in the egg.
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Step 4: Combine the flour, baking powder, baking soda and salt (sift them together if not using pre-sifted flour).
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Step 5: Combine the apricots, sour cream and almond extract.
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Step 6: Stir the flour mixture into the butter-sugar mixture alternately with apricot mixture.
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Step 7: Fold in the nuts and cherries.
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Step 8: Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
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Step 9: Cool in pan on wire rack 10 minutes, turn out and cool completely
Nutritional Facts
- 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