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Slices of freshly baked apricot bread with a golden crust and visible dried apricot pieces on a wire cooling rack.
Daniel

Golden Apricot Almond Bread

This delightful quick bread is studded with sweet dried apricots and crunchy almonds, offering a perfect balance of fruit and nutty flavor in every moist slice. Ideal for breakfast, brunch, or an afternoon treat.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour sifted
  • 3/4 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 tsp Ground cinnamon
Wet Ingredients
  • 2 Large eggs room temperature
  • 1/2 cup Milk room temperature (whole or 2%)
  • 1/2 cup Unsalted butter melted and cooled
  • 1 tsp Vanilla extract
Apricot & Nut Mix-ins
  • 1 cup Dried apricots finely diced
  • 1/2 cup Almonds chopped (slivered or sliced work too)
  • 1 tbsp Orange zest from 1 small orange
  • 1 tbsp All-purpose flour for tossing apricots

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides.
  2. In a small bowl, toss the finely diced dried apricots with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the loaf.
Combine Ingredients
  1. In a large mixing bowl, whisk together the 2 cups sifted all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined. Make a well in the center.
  2. In a separate medium mixing bowl, whisk together the room temperature eggs, milk, melted and cooled butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the well of the dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine. Overmixing can lead to a tough bread.
  4. Gently fold in the flour-tossed diced apricots, chopped almonds, and orange zest into the batter until evenly distributed.
Baking & Cooling
  1. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
  2. Remove the loaf from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, carefully remove the bread from the pan and continue cooling completely on the wire rack before slicing and serving.

Notes

Store apricot bread tightly wrapped at room temperature for up to 3-4 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months. To refresh, slice and briefly warm in a toaster or microwave. For variations, consider adding 1/2 cup of white chocolate chips or a touch of ground cardamom for a different spice profile.