Double Apricot Bread
A moist, flavorful apricot bread with a hint of spice and dried apricots, perfect for breakfast or teatime, appealing to fruit lovers and baked good enthusiasts.
Ingredients
- 1 (16 oz.) can unpeeled apricot halves, drained ⓘ
- 1 3/4 cups all-purpose flour ⓘ
- 1 1/4 cups sugar ⓘ
- 3/4 cup whole wheat flour ⓘ
- 3 1/2 teaspoons baking powder ⓘ
- 1 teaspoon salt
- 1/2 teaspoon pumpkin pie spice ⓘ
- 2 beaten eggs ⓘ
- 1/2 cup milk ⓘ
- 3 tablespoons cooking oil ⓘ
- 1 cup snipped dried apricots ⓘ
- butter ⓘ
Instructions
- In a blender, process canned apricots until smooth. Set aside.
- In a large mixing bowl, stir together the flour, baking powder, salt, and pumpkin pie spice.
- In another mixing bowl, combine the eggs, milk, cooking oil, and apricot puree.
- Add the egg mixture to the flour mixture, stirring just until combined.
- Stir in the dried apricots.
- Pour the batter into two greased 8 x 4 x 2-inch pans.
- Bake in a 350°F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
- Cool in the pans on a wire rack for 10 minutes.
- Remove from pans and cool completely.
- Slice and serve with butter.
Tips & Substitutions
For a sweeter bread, consider adding a bit more sugar or using honey instead of cooking oil. You can substitute the whole wheat flour with more all-purpose flour if you prefer a lighter texture. If you don't have pumpkin pie spice, a mix of cinnamon and nutmeg works well. Make sure to blend the canned apricots thoroughly for a smooth batter.
Serving Suggestions
This Double Apricot Bread is delightful when served warm with butter. It pairs beautifully with Creamy Yogurt Potato Salad for a light lunch or picnic. For a sweet breakfast treat, enjoy it alongside a cup of coffee or tea. You can also top it with a drizzle of honey or a sprinkle of powdered sugar for an added touch.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, simply slice and warm in the oven at 350°F for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Double Apricot Bread contains roughly 419 calories, with 4g protein, 50g carbohydrates, and 24g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 4g of dietary fiber toward your daily target.
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 canned ones?
Yes, you can use fresh apricots! Make sure to peel and pit them before blending. You may need to adjust the sweetness, as fresh apricots can be less sweet than canned. A little extra sugar or honey may help to achieve the desired flavor.
Can I make this recipe gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour and whole wheat flour with a gluten-free flour blend. Ensure the baking powder is also gluten-free. The texture may vary slightly, but it should still yield a delicious bread.
How can I add more flavor to this bread?
Consider adding nuts, such as walnuts or pecans, for added texture and flavor. You can also incorporate spices like cinnamon or allspice, or even a splash of vanilla extract to enhance the overall taste. For an interesting twist, try mixing in a bit of orange zest.
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).