Yummy Apricot Pecan Bread
Every time I prepare this yummy bread, I always receive raves. It’s perfect with coffee or as a gift, plus it’s really quick and easy to prepare. —Joan Hallford, North Richland Hills, Texas
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter
- 2 cups shredded cheddar cheese
- 1/3 cup butter melted
- topping:
- 3/4 cup sugar
- 2-1/2 cups all-purpose flour
- 1 cup 2% milk
- 3 tablespoons packed brown sugar
- 3/4 cup finely chopped pecans
- 2 large nellie’s free range eggs
- 1 cup finely chopped dried apricots
- Carbohydrate 29.5866678354925 g
- Cholesterol 723.243229276852 mg
- Fat 293.939070538363 g
- Fiber 5.07165845546967 g
- Protein 39.0619698241326 g
- Saturated Fat 170.195011051967 g
- Serving Size 1 1 loaves. (634g)
- Sodium 23321.3983424965 mg
- Sugar 24.5150093800228 g
- Trans Fat 19.1306537497047 g
- Calories 2850 calories
In a large bowl, combine the first six ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into two greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter., Bake at 350degrees for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature
