Apricot, Pecan & White Chocolate Bread

  The second recipe I chose from the Better Homes and Gardens Christmas Baking was for another quick bread. This one has apricots, pecans and white chocolate all of which I had on hand. As it is cold and we have slippery roads having everything on hand helped me make up my mind on what to bake.
  Apricots are one of ur favorite dried fruits so anything with them is is a winner in our house. Again, it needs to cool and then be wrapped tightly and left at least over night.
That is one of the necessary things to do with any quick bread. They always slice better the next day and hold together better.
  I hope you will give some of these recipes a try and then your house will smell as good as ours does right now.
Apricot, Pecan, and White Chocolate Bread
½ cup snipped dried apricots
2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg lightly beaten
1 cup milk
¼ cup cooking oil
½ cup chopped toasted pecans
½ cup white baking pieces
  In a small bowl, combine dried apricots and enough boiling water to cover. Let stand for 15 minutes and then drain.
  Preheat oven to 350°. Line a 9 x 5 x 3 loaf pan with foil and grease the foil well.
In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
  In a medium bowl, combine the egg, milk, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter will be lumpy). Fold in the pecans, apricots and white chocolate pieces. Spoon batter into greased pan.
  Bake for about 60 minutes or until a toothpick inserted into the center of the pan comes out clean. Cool in pan for 5 to 10 minutes. Turn out on a wire rack and allow to cool completely.
  Wrap well, and let stand over night before slicing.

1 comment:

  1. Sounds interesting! Love apricots (fresh, dry, preserves), so may give this a try sometime. I have to bake those chocolate cookies first.


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