Date and Apricot Loaf
Elevate your teatime with this irresistibly moist Date and Apricot Loaf, a perfect balance of natural sweetness and warm spice. This easy-to-make recipe combines tender dried dates and apricots, softened in boiling water to unlock their full flavor, with the comforting aroma of ground cinnamon. The loaf's rich, buttery base is infused with vanilla and lightly sweetened with brown sugar, making it a wholesome yet indulgent treat. Ideal for a cozy brunch or a mid-afternoon snack, this loaf bakes to golden perfection in just an hour. Serve it warm with a smear of butter or enjoy it plain—either way, it's a timeless crowd-pleaser. Keywords: date and apricot loaf recipe, moist fruit loaf, easy baking recipes, cinnamon loaf.
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Recipe Information
Ingredients
- 200 g Dried dates
- 150 g Dried apricots
- 250 ml Boiling water
- 250 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 125 g Unsalted butter, melted
- 100 g Brown sugar
- 2 Eggs, large
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and grease and line a 9x5-inch loaf pan with parchment paper.
Chop the dried dates and apricots into small pieces and place them in a medium-sized bowl.
Pour the boiling water over the chopped dates and apricots, stir, and let soak for 10 minutes. This will soften the fruits and enhance their flavor.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In another bowl, whisk together the melted butter and brown sugar until smooth and creamy.
Add the eggs and vanilla extract to the butter-sugar mixture, whisking until well combined.
Stir the soaked dates and apricots (including any liquid) into the wet ingredients.
Gradually fold the wet mixture into the dry ingredients, mixing just until combined. Avoid overmixing to ensure a tender loaf.
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 of the loaf comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes.
Carefully transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 541.5 g | 197% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 295.3 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 426 mg | 33% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3520 mg | 75% | |
*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.
