Honey Apricot Bread
Moist honey apricot bread combines the sweetness of honey and dried apricots with hearty bran flakes, perfect for breakfast or tea-time enjoyment with a delicate, fruity flavor.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Mix flour, brown sugar, baking powder, and salt in a bowl.
- In a separate bowl, beat egg slightly, then stir in milk, honey, and melted margarine.
- Add the wet ingredients to the dry ingredients and stir just until moistened.
- Stir in bran flakes and chopped dried apricots.
- Pour batter into an 8 x 4-inch loaf pan sprayed with nonstick cooking spray.
- Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then remove from the pan.
- Cool completely on a wire rack before slicing.
Tips & Substitutions
For a nuttier flavor, consider adding chopped walnuts or pecans to the batter. If you don’t have dried apricots, raisins or other dried fruits can be great substitutes. Make sure to measure your flour properly by spooning it into the measuring cup and leveling it off for the best results. If you prefer a sweeter bread, add a bit more honey to the wet ingredients.
Serving Suggestions
Honey Apricot Bread is delightful on its own, but can also be served with a dollop of Greek yogurt or a smear of cream cheese for added richness. Pair it with a cup of tea or coffee for a perfect breakfast or afternoon snack. This recipe is also a wonderful addition to brunch spreads, alongside dishes like Special Shortbread Cookies.
Storage & Reheating
Store any leftover Honey Apricot 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 thaw at room temperature and warm slices in a toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Honey Apricot Bread contains roughly 239 calories, with 3g protein, 47g carbohydrates, and 5g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 709mg per serving (31% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but your bread will be denser. To maintain a lighter texture, consider using half whole wheat and half all-purpose flour.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute with unsalted butter or coconut oil. Both will work well, though the flavor may change slightly, enhancing the richness of the bread.
Can I make this recipe vegan?
Yes, to make a vegan version of Honey Apricot Bread, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk along with agave syrup or maple syrup instead of honey.
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).