Moist Apricot Bread Recipe

There’s something incredibly cozy about the smell of freshly baked bread filling your home. When I’m in the mood for something a little different from my usual banana bread, this apricot bread recipe is my go-to choice. I started making it years ago when I had a bunch of dried apricots sitting in my pantry that needed using up.

What I love most about this bread is how simple it is to put together. You don’t need any fancy equipment or hard-to-find ingredients. I often mix everything up while my kids are doing their homework, and before I know it, we’ve got a warm loaf ready for after-school snacks. Sometimes I’ll even make an extra loaf to freeze – it’s that good.

If you’re like me and enjoy bread that’s not too sweet but still has plenty of flavor, you’re going to want to give this recipe a try. The apricots add just the right amount of fruitiness, and it’s perfect with your morning coffee or afternoon tea.

What Kind of Apricots Should I Use?

Fresh apricots are the top choice for this bread when they’re in season during late spring and summer, but don’t worry if you can’t find them fresh. Dried apricots work really well too – just soak them in warm water for about 15 minutes to plump them up before dicing. If you’re using fresh apricots, look for ones that are slightly firm but give a little when pressed, with a bright orange color and no green spots. For the best flavor, avoid apricots that are too hard or too mushy, and make sure to remove any bruised spots before adding them to your batter.

Options for Substitutions

This sweet bread recipe is pretty flexible and allows for several ingredient swaps:

• All-purpose flour: You can use whole wheat flour for up to half of the all-purpose flour, though the bread will be denser. For a gluten-free version, try a 1:1 gluten-free flour blend, but the texture might be slightly different.
• Apricots: Fresh apricots work best, but you can use dried apricots (soak them in warm water for 30 minutes first). You could also swap them with peaches, nectarines, or even diced mango.
• Almonds: Not a fan of almonds? Try chopped walnuts, pecans, or pistachios instead. You can also leave them out if you prefer nut-free bread.
• Milk: Feel free to use any milk you have – plant-based options like almond, soy, or oat milk work well too. Just make sure they’re unsweetened.
• Butter: As mentioned in the recipe, vegetable oil works as a 1:1 replacement. You can also use coconut oil (melted) or applesauce (though this will make the bread more dense and less rich).
• Sugars: You can use all white or all brown sugar if you don’t have both. Just keep the total amount the same at 1 cup.

Watch Out for These Mistakes While Baking

The biggest mistake when making apricot bread is overmixing the batter – once you combine the wet and dry ingredients, stir just until they’re barely incorporated, as overmixing will lead to a tough, dense loaf instead of a tender one. Another common error is using cold ingredients straight from the fridge – room temperature eggs and milk blend more evenly and create a better texture, so take them out about 30 minutes before you start baking. When it comes to the apricots, avoid using overly ripe ones that are too soft, as they can make the bread soggy; instead, choose firm apricots that are just ripe and dice them into small, even pieces for better distribution throughout the loaf. For the best results, test for doneness by inserting a toothpick in the center – it should come out with a few moist crumbs, not wet batter, and let the bread cool in the pan for 10 minutes before removing it to prevent breaking.

What to Serve With Apricot Bread?

This sweet and fruity apricot bread makes a wonderful breakfast or afternoon snack that pairs perfectly with your favorite hot beverages. A warm slice spread with butter or cream cheese tastes amazing alongside a cup of coffee or Earl Grey tea. For brunch, serve it with some Greek yogurt and honey on the side, or make it part of a larger spread with fresh fruit and scrambled eggs. If you’re feeling extra indulgent, try warming up a slice and topping it with a scoop of vanilla ice cream for a simple dessert that everyone will love.

Storage Instructions

Keep Fresh: This apricot bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you live in a warm climate, you might want to pop it in the fridge where it’ll keep for up to a week.

Freeze: Want to save some for later? Let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze it whole or in individual slices for up to 3 months. Having single portions ready to go is perfect for quick breakfasts!

Thaw & Enjoy: When you’re ready to enjoy your frozen apricot bread, just let it thaw overnight in the fridge or for a few hours at room temperature. If you like, warm individual slices briefly in the microwave or toast them lightly for that fresh-baked taste.

Preparation Time	10-15 minutes
Cooking Time	45-50 minutes
Total Time	55-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 270-300 g

Ingredients

For the bread:

• 1 large egg (room temperature, about 70°F for better blending)
• 1/4 tsp salt
• 2 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1/2 cup white sugar
• 1/3 cup melted butter (unsalted, cooled slightly) or vegetable oil
• 1 cup milk
• 1 tsp vanilla extract
• 1½ tsp baking powder
• 1/2 cup light brown sugar

For the mix-ins:

• 1 to 1¼ cups diced apricots
• 1/3 cup sliced almonds (optional, adds a nice crunch)

Step 1: Prepare the Loaf Pan and Preheat the Oven

Begin by preheating your oven to 350°F (180°C).

Grease and flour a 9-inch (23 cm) loaf pan to ensure the loaf doesn’t stick and will release easily after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the sugars, flour, baking powder, and salt until they are well combined.

This will ensure the leavening agents are distributed evenly through the dry mixture.

Step 3: Combine Wet Ingredients

In a large bowl, beat together the egg, milk, butter, and vanilla until the mixture is smooth and well combined.

This should take about 1 minute.

Make sure the butter is fully integrated to add richness and moisture to your loaf.

Step 4: Combine Dry and Wet Ingredients

Add the dry ingredients to the wet ingredients, and stir 4-5 times to begin integrating.

It’s important not to over-mix at this stage.

Add the chopped apricots and chopped almonds, and stir just until combined.

The batter should still be lumpy, but all the flour should be incorporated.

Step 5: Transfer and Bake the Loaf

Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly.

If desired, sprinkle the top with sugar, like demerara sugar, for a sweet crust.

Bake in the preheated oven for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Once baked, let the loaf cool in the pan for a while before moving it to a wire rack or plate to cool completely.

This cooling time allows the loaf to set perfectly.

Slice and enjoy a delicious piece of apricot almond loaf on its own or with your favorite spread!