31 Days of Fall - Day 29 Apricot Pecan Bread

What a fantastic flavor combination -- apricots and pecans.  With dried fruit being a fall treat it only makes sense to make this delicious bread when the weather turns cold. 

Apricot Pecan Bread

Part of 31 Days of Fall.

Apricot Pecan Bread

Years ago, my cousin made a delicious apricot bread at Christmas. We all loved it and I have been searching for the recipe ever since.  I finally found it and it is just as good as I remember.   This moist, flavorful quick bread will become a family favorite.  I ususally omit nuts from my quick bread recipes, but don't do it with this one.  The pecans are the perfect taste and texture compliment to the apricots. 

Apricot Pecan Bread

from Southern Living November 1997

2 1/2 cups dried apricots, chopped

1 c chopped pecans

3 c all-purpose flour, divided

1 c wheat flour

1/2 c butter, softened

2 c sugar

2 large eggs

4 t baking powder

1/2 t baking soda

1/2 t salt

1 1/2 c orange juice (I used Simply Orange - great orange flavor!)

Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes.  Drain apricot. *** Stir in pecans and 1/2 c all-purpose flour.

Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well.  Add eggs, one at a time, beating after each addition. 

Combine remaining 3 1/2 c flour, baking powder, baking soda and salt.  Add to butter mixture alternately with orange juice, beginning and ending with flour mixture.  Stir in apricot mixture. 

Spoon batter into two pgreased and floured 8 x 4 inch loaf pans; let stand at room temperature 20 minutes. 

Bake bread at 350 for 1 hour or until a wooden pick inserted in center comes out clean.  Cool in pans on a wire rack 10 - 15 minutes;  remove from pans, and cool completely on wire rack.   Makes 2 loaves. 

***NOTE - I used Trader Joe's Dried Apricots and they were very plump and moist.  I did NOT soak them and they were delicious. 

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Pumpkin Apple Muffins

In honor of the first fall like days in Atlanta, I pulled out the apples and pumpkin to make one of my favorite fall treats, Pumpkin Apple Muffins.  Love these with a cup of pumpkin spice coffee while sitting on the back porch.  Perfect.

Pumpkin Apple Muffins
from Southern Living Annual Recipe Collection 20th Anniversary Edition

1 2/3 cups all-purpose flour
1 t baking soda
1/4 t baking powder
1/4 t salt
1 T pumpkin pie spice
1 c sugar
1 c canned pumpkin
1/2 c butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped
3 T sugar
1 t pumpkin pie spice

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter and eggs, and add to dy ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full.


Combine 3 T sugar and 1 t pumpkin pie spice; sprinkle evenly over muffins. Bake at 350* for 20 minutes. Remove from pans immediately and cool on wire racks. Makes 2 dozen.

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Sweet Tooth Friday

Sour Cream Cornbread

Six inches of snow + 1/4 inch of ice + below freezing temperatures = Taco Soup and this delicious Sour Cream Cornbread.

Sour Cream Cornbread
from my Mom

8 oz. sour cream
2 eggs
1 1/2 c self-rising cornmeal
1/2 c salad oil (I use just a bit less)
1 can cream style corn

Mix all ingredients, adding corn last.  Add milk if needed ( I never do).  Bake in greased muffin tins @ 350 for 25 minutes or in an iron skillet for 40 - 45 minutes, or until slightly browned on top.

Disclaimer - this is NOT a sweet cornbread, nor is it a dense one.  It is light and airy, with plenty of air bubbles perfect for soaking up obscene amouts of butter. 

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Banana Nut Muffins (or Bread)

On occasion I leave a couple of bananas to turn really good and brown just so I can make Banana Bread.  My recipe is a really old one, from the original Better Homes and Gardens Cookbook.  You know, the one your Granny and your Mom had, the one every bride gets at her bridal shower -- the one with the red and white checked cover?  Well, if you don't have a clue what I am talking about , here is the recipe.  I like this one because it is not very sweet and is very forgiving.  I rarely follow they specific directions, just dump it all in and bake.  Turns out perfect every time.  I chose to make muffins this time so I can freeze them for quick breakfasts this summer.  Just freeze in a large freezer bag.  When ready to eat, throw on in the microwave for 20 seconds and you are good to go.  Enjoy. 

1 3/4 c flour

2/3 c sugar

2 t baking powder

1/2 t baking soda

1/4 t salt

1 c mashed ripe bananas ( 2 - 3)

1/3 c shortening, margarine or butter (I have always used shortening)

2 T milk

2 eggs

1/4 c chopped nuts (I prefer pecans)

In a large bowl combine 1 c of flour, sugar, baking powder, baking soda and salt.  Stir to combine.  Add mashed banana, shortening, and milk.  Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes.  Add eggs and remaining flour; beat till blended.  Stir in nuts.

For muffins -

Pour batter into 12 muffin cups.  Bake at 350* for 16 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Cool in pan on a wire rack. 

For bread -

Pour batter into a 8 x 4 x 2 loaf pan.   Bake at 350* for 55 - 60 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan on wire rack. 

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