Apricot Pecan Bread


  • 1 c. boiling water
  • 1¼ c. dried apricots, chopped
  • 2 c. white whole-wheat flour
  • 2/3 c. sugar
  • 1½ tsp. baking powder
  • 1 Tbsp. cornstarch
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • 1 c. apricot nectar
  • 2 Tbsp. margarine, melted
  • ¼ c. pecans, chopped

  • 2 Tbsp. brown sugar
  • 1 Tbsp. margarine
  • 1½ tsp. apricot nectar
  • 2 Tbsp. pecans, finely chopped


  1. In a small bowl, pour boiling water over apricots; cover with foil, and set aside.
  2. In a large bowl, combine flour, sugar, baking powder, cornstarch, salt, and baking soda.
  3. In another bowl, whisk together the apricot nectar and margarine and stir into dry ingredients just until moistened.
  4. Drain the apricots. Fold apricots and pecans into batter. Transfer to an 8×4-inch loaf pan coated with non-stick cooking spray.
  5. Bake at 350 degrees for 55–65 minutes until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

For glaze: Combine the brown sugar, margarine, and nectar in a small saucepan. Cook over medium heat, stirring until margarine is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans.

Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Breads and Sandwiches Breakfast

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.