Absolutely Apricot Bread
Indulge in the irresistible charm of Absolutely Apricot Bread, a delightful quick bread recipe that’s packed with the natural sweetness of plump dried apricots and the warm aroma of cinnamon. Perfectly moist and tender, this homemade bread gets an extra layer of flavor from a splash of vanilla and optional crunchy walnuts, creating a harmonious blend of textures. The apricots are soaked in boiling water to enhance their juicy sweetness, making every bite bursting with fruity goodness. With just 15 minutes of prep time and a simple mix-and-bake process, this loaf is a perfect baking project for both beginners and seasoned bakers. Serve it freshly sliced with a pat of butter, or enjoy it on its own as a sweet breakfast, snack, or even a thoughtful neighborly gift. Optimize your mornings with this wholesome, flavorful bread that stores beautifully for up to three days!
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Recipe Information
Ingredients
- 1 cup Dried apricots
- 1 cup Boiling water
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 Large eggs
- 0.75 cup Milk
- 0.25 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper and set aside.
Chop the dried apricots into small pieces. Place them in a bowl and pour 1 cup of boiling water over them. Let them soak for about 10 minutes, then drain and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
In another bowl, beat the eggs, then mix in the milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the soaked apricots and chopped walnuts (if using). Make sure they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2076 mg | 90% | |
| Total Carbohydrate | 457.8 g | 166% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 246.1 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 436 mg | 34% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1818 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
