Ingredients for Cherry Pecan Apricot Bread
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Coriander
- Canned Apricots
- Sour Cream
- 1 teaspoon almond extract
- Pecans
- Maraschino Cherry
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How to Make Cherry Pecan Apricot Bread
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper; grease the paper.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In another bowl, combine 1 cup chopped dried apricots, ½ cup sour cream, and 1 teaspoon almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the apricot mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup chopped pecans and 1 cup chopped maraschino cherries.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
97g
Fat
15g
Carbs
13g
