Apricot-Pecan Bread

Apricot-Pecan Bread


* 1 1/2 cups flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup brown sugar
* 1 cup apricot or peach fat-free yogurt
* 3 Tablespoons (canola) oil
* 3 Tablespoons apricot jam
* 1/2 cup chopped dried apricots
* 2 eggs, lightly beaten
* 1/2 cup toasted pecans, chopped
* 1/2 cup powdered sugar
* 2 teaspoons rum or brandy
* 1 Tablespoon toasted, finely chopped pecans


Preheat oven to 350 degrees and spray an 8×4-inch loaf pan with non-stick spray. In a medium bowl whisk together flour, baking powder, baking soda and salt. In another bowl mix brown sugar, yogurt, oil, jam, eggs and dried apricots until well blended. Fold gently into dry ingredients and add the 1/2 cup pecans. Transfer to prepared pan and bake for 40 to 50 minutes, until tester comes out clean. Cool on a rack for 10 minutes then turn out of pan. Meanwhile make glaze: Combine powdered sugar and brandy, stirring until smooth; drizzle over bread and sprinkle with the 1 tablespoon pecans.

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