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Overhead shot of slices of apricot and pecan bread on a wood cutting board.

Apricot Pecan Bread (Vegan)


  • Author: Raquel Smith
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 2 loaves 1x

Description

This easy apricot pecan bread is filled with dried fruit and chopped nuts, sweetened with a bit of honey and with added complexity from rich molasses. Delicious!


Scale

Ingredients

  • 13.5 oz bread flour (3 cups)
  • 13.5 oz whole wheat flour (3 cups)
  • 2 tsp salt
  • 2 tsp active dry yeast
  • 17 fl oz unsweetened almond milk (2 cups + 2 Tbsp)
  • 2 fl oz vegetable oil (1/4 cup)
  • 1 3/4 fl oz agave syrup (scant 1/4 cup), or honey for non-vegan version
  • 1/2 fl oz molasses (about 1 Tbsp)
  • 1 scant cup chopped dried apricots (about 5 oz)
  • 1/3 cup chopped pecans
  • Cooking oil spray

Instructions

  1. Combine the flours, salt, and yeast in a large bowl. Mix well.
  2. Measure the milk into a 2-cup glass measuring cup, then microwave until lukewarm, about 45 seconds. Add the vegetable oil, then pour over the dry ingredients in the large bowl.
  3. Add the honey and molasses, then use a large spoon to stir to form a shaggy dough.
  4. If you are using a stand mixer, attach the dough hook and knead on low for about 10 minutes, until the dough is tacky and smooth. If you are kneading by hand, dump the contents of the bowl out onto a large wood cutting board or other smooth surface. Knead for about 12 minutes, until the dough is tacky and smooth.
  5. Just before you have finished kneading, add the chopped apricots and pecans, and knead in until they are evenly distributed.
  6. Shape the dough into a large ball with your hands, then place into a well-oiled bowl (the one you used to mix the dough is fine) with the seam side down. Spray the top with oil, then cover the bowl with plastic wrap.
  7. Let the dough rise in a warm place for 60-90 minutes, until very puffy and doubled in size. When poked gently, it should maintain the indentation.
  8. Gently punch the air out of the dough, then turn onto a cutting board greased with spray oil. Divide the dough in two, then shape each half into a ball. Let rest for 5 minutes.
  9. Pat each ball into an 8×12″ rectangle, then roll into a log from the short end, pinching the seam closed as you go. Just before you finish rolling it up, tuck the ends in a bit, as shown in the image above. Finish the roll off, then pinch the final seam closed.
  10. Place each piece of dough into a well-oiled 8×4″ loaf pan, and cover the pans with plastic wrap. Let rise for another 45 minutes or so, until a dome has formed about an inch over the rim of the pans.
  11. About 15 minutes before baking, preheat your oven to 350°F. Bake the loaves side by side for about 45-50 minutes, rotating halfway through, until a thermometer inserted into the middle registers 190°F (I use a meat thermometer). I recommend lightly covering the loaves with a sheet of foil after baking for 30 minutes or so, to avoid excess browning.
  12. As soon as the bread is out of the oven, invert to remove from the pans (wear your oven mitts!). Place right-side up on a cooling rack, and let cool at least 1 hour before slicing.

  • Category: Bread
  • Method: Baking
  • Cuisine: Breakfast

Keywords: vegan, quick bread, apricot, pecan