Apricot Almond Bread
A moist, flavorful apricot almond bread with tender apricots and crunchy almonds, perfect for breakfast or teatime, appealing to fruit and nut lovers seeking a hearty treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Chop apricots finely.
- Add boiling water, butter, sugar, and salt to the chopped apricots and mix well.
- In a separate bowl, sift together pastry flour and baking soda.
- Add the sifted dry ingredients to the apricot mixture.
- Stir in whole wheat flour, chopped almonds, beaten egg, and orange extract until well combined.
- Pour the batter into a buttered 9 x 5-inch loaf tin.
- Bake for 1 hour and 15 minutes at 350°F (175°C) until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider toasting the chopped almonds before adding them to the batter. If you don’t have pastry flour, you can substitute it with all-purpose flour, but the texture may vary slightly. To reduce sugar, try using honey or maple syrup, adjusting liquid ingredients accordingly. This bread also pairs beautifully with a light spread of Dijon Green Peppercorn Dip.
Serving Suggestions
Serve slices of apricot almond bread warm or at room temperature, perhaps with a dollop of cream cheese or a side of fresh fruit for a delightful breakfast or snack. It also pairs wonderfully with coffee or tea. For a complete meal, consider serving it alongside a light salad or a Cucumber Medley.
Storage & Reheating
Once cooled, store the apricot almond bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in a toaster or microwave until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Almond Bread contains roughly 682 calories, with 10g protein, 57g carbohydrates, and 48g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 551mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
Fresh apricots can be used, but you will need to adjust the recipe since fresh fruit contains more moisture. Use about 2 cups of chopped fresh apricots, and reduce the boiling water slightly to maintain the right batter consistency.
What can I substitute for the egg?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients together in the bread.
How do I know when the bread is done baking?
The bread is done when it is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, you can cover it loosely with foil during the last 15 minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).