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.
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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.
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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 And Walnut 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 mgAPRICOT PECAN QUICK BREAD — This easy quick bread features fresh, in-season apricots and crunchy pecans. With a hint of ginger and nutmeg, it’s a delicious breakfast or afternoon snack.
When I spotted apricots at the farmer’s market recently, I realized I’ve never shared a single recipe that used fresh apricots. And I thought it was time to change that! So I bought enough to make some delicious Apricot Pecan Quick Bread.
You’ll need about 8apricots for this quick bread (maybe a few more, depending on their size). I diced mine pretty small, so they were well distributed throughout the loaf.
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I really love the hint of nutmeg and ginger in this bread, and the fact that it isn’t too sweet made it perfect for breakfast. Of course, I nibbled on it all day long.
If you have a sweet tooth, you may want to add another 1/4 cup of sugar or so to the batter, but I thought it was perfect as is.
This is totally optional, but I decided to sprinkle my apricot loaves with some rolled outs before baking. A streusel topping would also be delicious. But you don’t need any extra topping at all. This bread is perfectly delicious on it’s own.
How To Make Nutritious Apricot And Pecan Bread
If you don’t have pecans, walnuts also work well in this recipe. For even more flavor, try toasting the nuts before adding them to the batter.
My family loves this bread, and it always disappears quickly. Which is funny, because I don’t think I could get my kids to eat an actual apricot to save my life. But toss it into a loaf of sweet bread and they love it!
I was able to make one large loaf and a few mini loaves with the batter, and I’m sure it would make fabulous muffins too!
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How ever you decide to bake up the batter, summer is the perfect time to try this Apricot Pecan Quick Bread. Enjoy!
Appearance: When choosing apricots, look for fruit that is fragrant and slightly soft, but not mushy. Avoid apricots with any green areas. They should be yellow to deep orange in color, and may have touches of red.
Storage: Store unripened apricots in a paper bag at room temperature, away from sunlight. Once ripe, put your apricots in a plastic bag in the refrigerator, where they will keep for a day or two.
Apricot, Raisin & Pecan Bread Recipe
Traditional banana bread is baked in a square pan and sprinkled with sugar to create a crunchy topping on this baked banana treat.
Of all the pumpkin bread recipes I've tried, this one is my favorite! Great pumpkin flavor and loaded with mini chocolate chips, it's always a hit.
The traditional hummingbird cake takes on a new form in this moist, delicious sweet bread loaded with coconut, pineapple and bananas. A cream cheese glaze finishes it all off in style.
Apricot Jam Bread
This recipe for classic banana bread was passed down from my grandmother to my mom, and then to me. Add chopped nuts or chocolate chips to make it extra special.
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