Apricot Pecan Bread

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72
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Apricot Pecan Bread
By Jessica Segarra
Prep Time:
10m
Bake/Cook Time:
45m - 55m
Yield:
1 loaf

This Apricot Pecan Bread has layers upon layers of flavors, including buttermilk, dried apricots, chunks of pecans, orange zest and vanilla. Feel free to switch up the dried fruit to anything you have on hand — dried cherries or cranberries would be a great substitute.

Este pan de pacanas y albaricoque tienes capas y capas de sabor, incluyendo suero de leche, albaricoques secos, pedazos de pacanas, ralladura de naranja y vainilla. Siéntete en la libertad de cambiar la fruta seca por cualquiera que tengas a la mano- cerezas o arándanos secos serian un gran sustituto.

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Ingredients

  • 2 cups all-purpose flour*
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 teaspoons fresh orange zest
  • 1 cup buttermilk
  • 1 cup chopped dried apricots
  • 1/2 cup chopped pecans
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F. Grease a 9-inch loaf pan and line with parchment paper, set aside.
      2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
      3. In a large bowl, whisk together sugar, oil, egg, vanilla extract and orange zest. Stir in flour mixture, alternating with buttermilk. Fold in dried apricots and pecans.
      4. Transfer dough into prepared loaf pan.
      5. Bake for 45 to 55 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Let rest for 5 minutes in loaf pan before transferring to a cooling rack.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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      Pan de Pacanas y Albaricoque

      Products Used
      0
      72
      112
      Apricot Pecan Bread
      Por Jessica Segarra
      Tiempo de preparación:
      10m
      Tiempo de cocción / cocción:
      45m - 55m
      Rendimiento:
      1 barra de pan

      Este pan de pacanas y albaricoque tienes capas y capas de sabor, incluyendo suero de leche, albaricoques secos, pedazos de pacanas, ralladura de naranja y vainilla. Siéntete en la libertad de cambiar la fruta seca por cualquiera que tengas a la mano- cerezas o arándanos secos serian un gran sustituto.

      Clasificación:
      Califíquelo usted mismo
      Blogger
      Member
      Products Used

      Ingredientes

      • 2 tazas harina todo uso*
      • 1 1/2 cucharaditas polvo de hornear
      • 1/2 cucharadita bicarbonato de sodio
      • 1 cucharadita sal
      • 3/4 taza Imperial Sugar Azúcar Granulada Extra Fina
      • 1/4 taza aceite vegetal
      • 1 huevo grande
      • 1 cucharada extracto de vainilla
      • 2 cucharaditas ralladura de naranja, fresca
      • 1 taza suero de leche
      • 1 taza albaricoques secos picados
      • 1/2 taza pacanas picadas
      • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

      1. Precaliente el horno a 350 F. Engrase una bandeja de pan de 9 pulgadas y forre con papel parafinado, ponga a un lado.
      2. En un envase mediano, bata con una espumadora la harina, polvo de hornear, bicarbonato de sodio y sal. Ponga a un lado.
      3. En un envase grande, usando una espumadora, bata el azúcar, aceite, huevo, extracto de vainilla y la ralladura de naranja. Agregue y bata la mezcla de harina, alternando con el suero de leche. Agregue los albaricoques y las pacana usando movimientos envoltorios
      4. Transfiera la masa a la bandeja de pan antes preparada.
      5. Hornee por 45 a 55 minutos, o hasta que esté un poco dorado y un  palillo salga limpio cuando sea insertado en el centro. Deje descansar por 5 minutos en la bandeja de pan antes de transferir a una rejilla de enfriamiento.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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