Apricot Nut Bread Recipe

I do love a good quick bread recipe, especially one that’s easy to throw together and gives you something you can slice up for breakfast or just grab with a cup of coffee. This Apricot Nut Bread is packed with dried apricots and chopped pecans, so there’s plenty going on in every slice.

There’s also a slightly unusual ingredient in this one – Dr. Pepper! I know it sounds a bit random, but it works really well and adds a little extra sweetness to the bread. It goes so nicely with the apricots and pecans too.

The recipe makes two loaves, which is really handy. You can keep one and freeze the other, or this would be lovely to make around Christmas and give one away as a homemade gift.

Make sure you also take a look at some of my other bread recipes:

• Cranberry Cream Cheese Bread
• Orange Cranberry Walnut Sourdough

Equipment

• 2 x 8×4-inch loaf pans
• 2 mixing bowls
• Small saucepan or microwave-safe jug – for heating the Dr. Pepper
• Wire cooling rack

Ingredients

• Sugar – Regular granulated sugar is all you need here and gives the bread plenty of sweetness.

• Brown sugar – This adds a slightly richer sweetness and a little extra moisture to the bread.

• Butter – Melt the butter first and let it cool slightly before mixing it with the other ingredients.

• Eggs – Room temperature eggs are best if you remember to take them out of the fridge beforehand.

• All-purpose flour – Regular all-purpose flour works perfectly for this recipe, so there’s nothing fancy needed.

• Baking powder – This is what helps the bread rise and gives it that lovely light texture.

• Dried apricots – Cut these into fairly small pieces so you get little bits of apricot throughout the bread.

• Pecans – Give these a rough chop before adding them so you still get some nice crunchy pieces in each slice.

• Dr. Pepper – A slightly unusual one, but it adds sweetness and moisture to the bread. You’ll need to heat it until it’s nice and hot but not quite boiling.

• Vanilla extract – A tablespoon of vanilla adds a lovely bit of extra flavour and works really well with the apricots and pecans.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven to 325°F. Grease two 8 x 4-inch loaf pans and set them aside.

Step 2: Add the melted butter, granulated sugar and brown sugar to a mixing bowl and stir until well combined.

Step 3: Add the eggs and beat the mixture until it looks light and fluffy. Set aside while you prepare the dry ingredients.

Step 4: In a separate bowl, combine the flour and baking powder. Add the chopped dried apricots and pecans and toss everything together until the fruit and nuts are well coated.

Step 5: Heat the Dr. Pepper in the microwave or in a small saucepan until very hot but not quite boiling.

Step 6: Gradually add the flour mixture and hot Dr. Pepper to the egg mixture, alternating between the two as you go. Mix gently and only until everything is combined, being careful not to overmix.

Step 7: Add the vanilla extract and give the batter a final gentle stir until just combined.

Step 8: Divide the batter evenly between the two prepared loaf pans and smooth out the tops.

Step 9: Bake for around 1 hour, or until a toothpick inserted into the center of each loaf comes out clean.

Step 10: Leave the loaves to cool in the pans for a little while before carefully removing them. Transfer to a wire rack and allow them to finish cooling before slicing and serving.

What to Serve with Apricot Nut Bread

This is one of those breads that I think is really good just as it is, especially with a cup of coffee! You can also warm a slice slightly and add something on top if you want to make it feel a bit more like breakfast.

• Butter – Keep it simple with a little butter spread over a warm slice.

• Cream cheese – I love the idea of cream cheese with the sweet apricots and crunchy pecans.

• Honey – A little drizzle of honey is lovely if you want it slightly sweeter.

• Greek yogurt – Add some yogurt and fresh fruit alongside it for an easy breakfast.

• Coffee or tea – Probably my favourite option! A slice of this and a hot drink makes a really nice afternoon snack too.

Storing

Once the bread has completely cooled, store it in an airtight container at room temperature and it should keep well for around 4-5 days. This one actually tastes even better the day after you make it, so it’s a really good recipe to make ahead if you can.

You can freeze it too, which is especially handy as the recipe makes two loaves. Wrap the loaf well before freezing and it should keep for up to 3 months. You could also freeze individual slices so you can just take one out whenever you fancy one.

Variations & Substitutions

There are a few easy swaps you can make with this recipe depending on what you have in the cupboard. I’d keep the basic recipe the same, but you can definitely play around with the fruit, nuts and even the soda.

• Swap the apricots for dates – Dried dates work really well in place of the apricots if you fancy making more of a date and nut bread.

• Use walnuts instead of pecans – If you don’t have pecans, chopped walnuts are an easy swap.

• Try a different soda – Coca-Cola, Mr. Pibb or root beer can all be used instead of Dr. Pepper.

• Stick with regular soda – I wouldn’t use a diet version here as the artificial sweeteners can affect the flavour of the finished bread.

• Mix the nuts – If you have a few different nuts that need using up, you could use a mixture rather than just pecans.

FAQs

Can you make apricot nut bread with dried apricots?

Yes, dried apricots are perfect for this recipe. I cut them into smaller pieces before adding them to the batter so you get little bits of apricot throughout each slice.

What nuts go well with apricots?

Pecans work really well with apricots and that’s what I use in this recipe. Walnuts are another good option if you don’t have pecans or just prefer them.

Why is Dr. Pepper used in apricot bread?

The Dr. Pepper adds extra sweetness and moisture to the bread. It needs to be heated until it’s very hot but not quite boiling before gradually mixing it into the batter.

Can I make apricot nut bread ahead of time?

Yes, and I actually think this bread tastes even better the next day. Once it has cooled completely, keep it in an airtight container at room temperature until you’re ready to serve it.

How long does apricot nut bread last?

Stored properly in an airtight container, it should keep at room temperature for around 4-5 days. Make sure the bread is completely cool before storing it.

Can you freeze apricot nut bread?

Yes. Wrap the cooled bread well and freeze it for up to 3 months. As this recipe makes two loaves, I quite often think it makes sense to enjoy one now and freeze the other for later.

Can I freeze individual slices of apricot bread?

Definitely. Slice the bread once it has completely cooled and freeze the individual slices so you can take out just what you need.

Can I use walnuts instead of pecans in apricot nut bread?

Yes, you can swap the pecans for the same amount of chopped walnuts. The flavour will be slightly different, but they work really nicely with the dried apricots.

Can I use a different soda instead of Dr. Pepper?

Yes. Regular Coca-Cola, Mr. Pibb or root beer are all good alternatives. I’d avoid diet soda for this recipe as the artificial sweeteners can give the finished bread a different flavour.

Is apricot nut bread good for Christmas?

Yes! This is a lovely bread to make over the holidays, especially because one batch makes two loaves. Keep one at home and wrap the second one up as an easy homemade Christmas gift.