Apricot Pecan Quick Bread
Servings 1 loaf
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated or caster sugar Caster sugar is also known as superfine sugar
- 2 eggs, lightly beaten
- grated rind of one orange
- 2½ cups all purpose flour all purpose flour is also known as plain flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon dried ginger
- 1 cup buttermilk You can use ordinary milk if buttermilk is not available.
- ½ cup chopped pecans
- ½ cup chopped dried apricots I use ready to eat dried apricots
- Glaze:
- ½ cup icing sugar Icing sugar is also known as confectioner's sugar
- ½ teaspoon dried ginger
- 1 to 1½ tablespoons water or orange juice
Instructions
- Preheat the oven to 350°F (180°C or 160°C for a fan oven).
- Grease and flour or line a 9" x 5" (23 x 13 cm) loaf pan.
- Cream the butter and sugar together.
- Add the eggs and orange rind.
- Mix together well.
- Sift the flour, baking powder, salt and ginger together.
- Add to the batter alternately with the buttermilk. (Two additions of dry ingredients, two additions of buttermilk.)
- Stir in the apricots and pecans. (The batter will be quite stiff at this point.)
- Spoon into the prepared loaf pan.
- Bake for 45 to 55 minutes or until a skewer inserted in the centre of the loaf comes out clean.
- Cool the bread in the tin for ten minutes before removing it to a wire rack to cool completely.
- When the bread is completely cool, make the glaze.
- Mix the icing sugar and dried ginger together.
- Add enough water or orange juice to make a thick drizzle-able glaze.
- Drizzle the glaze over the cake.
- Let the glaze dry before cutting in slices.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.