Quick Cinnamon Apricot Biscuit Bread
Indulge in the warm, comforting flavors of Quick Cinnamon Apricot Biscuit Bread, a delightful fusion of sweetness and spice that comes together in under an hour! Perfect for breakfast, brunch, or a cozy afternoon treat, this tender bread features a buttery biscuit-like base infused with ground cinnamon and studded with chewy, tangy dried apricots. With its simple one-bowl preparation and golden-brown finish, this recipe is both beginner-friendly and irresistibly charming. Bonus: a luscious glaze of powdered sugar and milk can be drizzled on top for an extra touch of decadence. Whether served warm or at room temperature, this homemade delight is an easy and flavorful way to brighten any day. Keywords: cinnamon biscuit bread, apricot bread recipe, quick bread with glaze, easy breakfast bread recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 6 tablespoons cold unsalted butter
- 0.75 cup milk
- 0.5 cup dried apricots, chopped
- 1 teaspoon vanilla extract
- 0.5 cup optional glaze: powdered sugar
- 2 tablespoons optional glaze: milk
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8x8-inch square baking pan and set it aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until evenly combined.
Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, combine the milk and vanilla extract. Gradually pour this mixture into the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing.
Fold the chopped dried apricots into the dough, ensuring they are evenly distributed.
Transfer the dough to the prepared pan and use the back of a spoon to spread it out evenly (the dough will be sticky).
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the biscuit bread to cool in the pan for 5 minutes before transferring it to a wire rack to continue cooling.
If you'd like, make an optional glaze by whisking together the powdered sugar and milk in a small bowl until smooth. Drizzle the glaze over the biscuit bread once it has cooled slightly.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 356.1 g | 129% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 157.6 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 382 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1403 mg | 30% | |
*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.
