Almond Apricot Bread
Indulge in the irresistible charm of Almond Apricot Bread, a delightful combination of tender, cinnamon-infused loaf bursting with the natural sweetness of dried apricots and the satisfying crunch of toasted almonds. This homemade quick bread recipe offers a perfect balance of wholesome ingredients like all-purpose flour and eggs, coupled with the richness of melted butter and vanilla extract for a buttery, aromatic finish. Easy to prepare in just 15 minutes and baked to golden perfection in under an hour, this bakery-style loaf is ideal for breakfast, brunch, or even as a tea-time treat. With its gorgeous almond-studded top and warm notes of cinnamon, Almond Apricot Bread is as beautiful as it is delicious, making it a standout addition to any table. Whether served plain, paired with a dollop of cream cheese, or enjoyed fresh from the oven, this delicious bread is sure to be your new favorite baked good.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 0.75 cups Milk
- 2 units Eggs (large)
- 1 teaspoons Vanilla extract
- 1 cup Dried apricots (chopped)
- 0.5 cups Sliced almonds (toasted, optional for garnish)
- 0.5 teaspoons Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large bowl, whisk together the flour, baking powder, salt, sugar, and ground cinnamon until evenly combined.
In a medium bowl, whisk the melted butter, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to ensure a tender loaf.
Fold in the chopped dried apricots and half of the sliced almonds (if using). Reserve the remaining almonds for garnish.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and sprinkle the remaining sliced almonds on top for added crunch.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top browns too quickly, tent loosely with aluminum foil during the last 10-15 minutes of baking.
Remove the loaf 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 plain or with a spread of butter or cream cheese. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 24.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 288 mg | 6% | |
*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.
