Apricot Pecan Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • ½ cup unsalted butter, softened
  • ½ cup granulated or caster (superfine) sugar
  • 2 eggs, lightly beaten
  • grated rind of one orange
  • 2½ cups plain (all purpose) flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon dried ginger
  • 1 cup buttermilk
  • ½ cup chopped pecans
  • ½ cup chopped, ready to eat, dried apricots
  • Glaze:
  • ½ cup icing sugar (confectioner's sugar)
  • ½ teaspoon dried ginger
  • 1 to 1½ tablespoons water or orange juice
  1. Preheat the oven to 350°F (180°C or 160°C for a fan oven).
  2. Grease and flour or line a 9" x 5" (23 x 13 cm) loaf pan.
  3. Cream the butter and sugar together.
  4. Add the eggs and orange rind.
  5. Mix together well.
  6. Sift the flour, baking powder, salt and ginger together.
  7. Add to the batter alternately with the buttermilk. (Two additions of dry ingredients, two additions of buttermilk.)
  8. Stir in the apricots and pecans. (The batter will be quite stiff at this point.)
  9. Spoon into the prepared loaf pan.
  10. Bake for 45 to 55 minutes or until a skewer inserted in the centre of the loaf comes out clean.
  11. Cool the bread in the tin for ten minutes before removing it to a wire rack to cool completely.
  12. When the bread is completely cool, make the glaze.
  13. Mix the icing sugar and dried ginger together.
  14. Add enough water or orange juice to make a thick drizzle-able glaze.
  15. Drizzle the glaze over the cake.
  16. Let the glaze dry before cutting in slices.
Recipe by April J Harris at https://apriljharris.com/apricot-pecan-quick-bread/