Apricot Bread made from scratch with fresh apricots and drizzled with glaze. This is a soft, sweet, quick bread recipe that is great for breakfast or as an afternoon snack cake with coffee. Easy to make and so delicious!
Another quick bread recipe for today and this time it’s my easy homemade apricot bread. I use fresh apricots in this recipe so every bite has fresh fruit flavor.
This is the best easy bread recipe with a simple batter that is easy to mix by hand – no fancy mixer needed! The bread is soft and tender and I love how the pretty chopped apricots peek out of each slice.
Apricot And Cranberry Wholemeal Seeded Braided Loaf
Like my other favorite quick bread recipes, this apricot bread is freezer-friendly. So, you can make a large loaf and store it away for later. It also keeps well at room temperature for several days. I love a slice for breakfast or as a snack. It really is so good.
Grease and flour a 9″ loaf pan. In a medium mixing bowl, whisk both kinds of sugar, flour, baking powder, and salt.
In a large bowl, beat the egg, milk, butter, and vanilla until the mixture is smooth. Add the dry ingredients to the wet ingredients and mix four to five times.
Spiced Fruit Sourdough
Pour the batter into the prepared loaf pan and bake the bread for 45 to 50 minutes in a preheated 350°F oven. The bread is done when a toothpick comes out clean.
You can leave the bread plain or add a glaze. For a glaze, mix one cup of sifted powdered sugar, one teaspoon of vanilla extract, and a couple of tablespoons of milk or cream. If your glaze is too thick, add a little more milk or cream to thin it.
Yes, but you should soak them first so they aren’t so chewy. Soak them in hot water until they soften. Drain them really well and then chop them before adding them to the batter.
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Once the bread is cooled to room temperature you can wrap it tightly with plastic wrap. It will keep well for a few days at room temperature or you can freeze it for up to three months, well wrapped in a freezer safe container or bag.
I drizzled a simple vanilla glaze on the loaf before serving. Combine 1 cup sifted powdered sugar, 1 teaspoon of vanilla and a couple of tablespoons of milk or cream more or less to reach desired thickness.
Once the bread is cooled to room temperature you can wrap it tightly with plastic wrap. It will keep well for a few days at room temperature or you can freeze it for up to three months well wrapped in a freezer safe container or bag.
Apricot Delight High Tin Loaf
Calories: 2792 kcal Carbohydrates: 443 g Protein: 51 g Fat: 95 g Saturated Fat: 47 g Polyunsaturated Fat: 9 g Monounsaturated Fat: 31 g Trans Fat: 3 g Cholesterol: 378 mg Sodium: 1276 mg Potassium: 2247 mg Fiber: 15 g Sugar: 239 g Vitamin A: 6288 IU Vitamin C: 19 mg Calcium: 859 mg Iron: 16 mgThis tart and slightly sweet fresh apricot yeast bread made with dried blueberries, is perfect for an afternoon coffee or tea break.
I’m known for my impulsive grocery store buys and it only comes becomes more impulsive as summer fruit starts to appear at the stores. Blueberries and apricots are the first things I start to buy when they appear, and all of sudden I have too much fruit and not enough time to eat it all before it goes bad. This is when I start baking up my apricot blueberry coffee cake, apricot, cherry and plum pie or my blueberry Swedish cake. But lately I’ve been diving deep into bread baking and I knew I wanted to make some sort of yeasted bread with the apricots. A simple modified brioche bread and I have this braided apricot yeast bread with dried blueberries.
Making this bread looks more complicated that it is! There’s no complicated braiding, even if it looks that way. It’s just laying strip of dough over strips of dough.
Apricot Delight Loaf
First make an enriched dough, similar to a brioche bread. This means you combine some melted butter with milk and add in dry yeast to dissolve. Stir in an egg, vanilla and a dash of almond extract to the liquid.
Finish making the dough by mixing and kneading flour and a little bit of sugar with the liquid. Let it rise until double.
While the dough is rising, make the apricot filling by chopping up the apricots and mixing it with dried blueberries, some spices, vanilla and a little honey. Set it aside to let the apricots become juicy and for the dried blueberries to soak up some of the liquid.
Apricot Fruit Bread
Once the dough has risen, this is where it gets fun! You roll out the dough on a piece of parchment paper into a rectangle. Then you mix a tablespoon of cornstarch into the filling and spread it into the center of the dough.
Cut the sides of the dough into 1-inch wide strips, and then lay those strips over each other, forming a braided bread.
Move the whole thing to a baking sheet. Let it rise again until the dough is puffy, then brush with an egg wash, sprinkle with decorative sugar, and bake.
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I use Swedish pearl sugar on top of this bread, which is sometimes called nib sugar. You can find it at specialty stores, occasionally at Ikea and online (<– affiliate link). Swedish pearl sugar is white flaky sugar that doesn’t easily dissolve. It is used on top of Swedish cinnamon roll and cardamon knots, as well as a decorative topping for a number of baked goods.
Some folks substitute crushed sugar cubes for pearl sugar. But you can also use regular white sugar, sparkling sugar or turbinado sugar (sometimes called Sugar in the Raw) as a substitute if you don’t feel like buying it, or tracking it down.
Don’t confuse Swedish pearl sugar with Belgian pearl sugar. Belgian style pearl sugar is large chunks of pearl sugar and isn’t meant for decorative use like the Swedish style. You can use Belgian style sugar, but you should crush the Belgian sugar into much smaller pieces before using. Just place the Belgian pearl sugar in a freezer Ziploc bag and then crush it with a rolling pin or heavy skillet. Belgian pearl sugar is most often used in Belgian Liege waffles.
Vegan Fruit & Nut Bread (easy Tea Loaf)
I use dry blueberries in this recipe because dried fruit will help absorb some of the liquid that the fresh apricots will shed and the intense flavor of dried blueberries plays well with the tangy apricot.
That said, if you want to, you can use another dried fruit in place of the dried blueberries. Some suggestions for substitutions include:
I haven’t tested this recipe with fresh blueberries, but if you do try substituting in fresh blueberries for the dried blueberries, I would recommend increasing the cornstarch to 2 tablespoons to help absorb the liquid from the blueberries. If you try the recipe this way, please leave a note in the comments and I’ll add it to this section for other folks to see!
Moroccan Spiced Fruit & Nut Bread Recipe: How To Make It
Fresh apricots are very seasonal, and thus not always available. Feel free to swap out another chopped fresh stone fruit like pitted cherries, plums, peaches or nectarines for the fresh apricots.
You can also try swapping out dried apricots for the fresh apricots. Place the dried apricots and blueberries in a heatproof bowl and pour boiling over them until just barely covered. Let them sit for 10 to 15 minutes to plump up. Drain the liquid, reserving 2 tablespoons of it. Then chop the apricots into 1/2-inch chunks. Cool the liquid and add the 2 tablespoons into the filling mix, along with the remaining ingredients.
This recipe uses active dry yeast, but you can substitute rapid rise or instant yeast in it place. You can either use less rapid rise or instant yeast (1 3/4 teaspoons instead of the 2 1/4 teaspoons of active dry yeast) or use the same amount (2 1/4 teaspoons or 1 package) and expect the dough to rise and double in size faster.
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When using instant or rapid rise yeast, you can add the yeast directly in with the dry ingredients, with the flour. You don’t need to dissolve it first in the wet ingredients.
Yes! You can knead the dough by hand, but keep in mind your dough might end up a little more dry than if used a stand mixer.
Mix the dough ingredients together with a wooden spoon in a large bowl until a shaggy dough forms and most of the dry ingredients are incorporated. Dump the contents of the bowl onto a clean surface. Using the heel of your hands, fold and press down on the dough, repeating this movement, while rotating the dough 90° with every press. Continue to knead the dough, occasionally dipping your hands in flour, to keep the dough from sticking.
Apricot Cranberry Pecan Bread
The dough will initially seem sticky, so don’t add more flour to the dough itself, just dust your hands. The dough should firm up and smooth
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