Apricot, Pecan, & White Chocolate Bread

I recently took a very important licensing exam. I studied several months in preparation for this exam, and had very little free time. As soon as I was home from the exam, I wanted to bake. I wasn't sure what, but I came across this recipe and thought the apricot would be appropriate for the upcoming Halloween festivities. This bread turned out to be so delicious that my nearly 89-year old grandmother said it was "the best ever"! Despite the chocolate, it was definitely not too sweet...the apricots are a little tart, the chocolate a bit sweet, and the pecans balance it all out. Bring this to the next family gathering, and everyone will love you (even more)!



Apricot, Pecan, & White Chocolate Bread

1/2 c snipped dried apricots
2 c all-purpose flour
1 c sugar
1 T baking powder
1/2 t salt
1 egg, lightly beaten
1 c milk
1/4 c cooking oil
1/2 c chopped toasted pecans
1/2 c white chocolate baking pieces

1. In a small bowl, combine dried apricots and enough boiling water to cover. Let stand for 15 minutes, then drain.

2. Meanwhile, preheat oven to 350 degrees. Grease a 9x5x3 loaf pan (or use foil as the original recipe calls for). In a large bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.

3. In a medium bowl, combine egg, milk, and oil. Add liquids all at once to flour mixture. Stir just until moistened (may still be lumpy). Fold in pecans, baking pieces, and drained apricots. Spoon batter into the prepared pan.

4. Bake 60-65 minutes or until a toothpick inserted near the center comes out clean.

5. Cool bread completely on wire rack (may cool 10 min in pan before removing). Wrap and store until serving. Slice and enjoy!