This is one of my favorite holiday breads. I make several loaves early in the season to keep in the freezer so I always have one on hand for unexpected company, not to mention to enjoy myself with a cup of tea or cider. I bake mini-loaves as gifts and my friends and neighbors start dropping hints by the end of November – wanting to make sure they’re still on my “Apricot Bread” list.


1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1 cup apricot or peach yogurt
3 tablespoons canola oil
3 tablespoons apricot jam
1/2 cup chopped dried apricots
2 eggs, lightly beaten
1/4 cup toasted pecans, chopped

1/2 cup powdered sugar
2 teaspoons rum or brandy
1 tablespoons toasted, finely chopped pecans

Preheat oven to 350’ and spray an 8x4 inch loaf pan with non-stick spray. In a medium bowl whisk flour, baking powder baking soda and salt. In another bowl mix brown sugar, yogurt, oil, jam, eggs and dried apricots until well blended. Fold gently into dry ingredients and add ¼ cup pecans. Transfer to prepared pan and bake for 45 to 50 minutes, until tester comes out clean. Cool on a rack for 10 minutes then turn out of pan. Meanwhile make glaze: Combine powdered sugar and brandy, stirring until smooth, drizzle over bread and sprinkle with 1 tablespoon pecans. Makes 12 servings.

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