Low-Fat Lemon-Apricot Soda Bread
A light and flavorful soda bread infused with lemon and apricots, perfect for breakfast or teatime, offering a delightful balance of citrus and fruity sweetness.
Ingredients
- 2 3/4 cups all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 cup sugar ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1 1/2 cups nonfat buttermilk
- 1/2 cup chopped dried apricots ⓘ
- 1/4 cup margarine, melted ⓘ
- 1 egg, lightly beaten ⓘ
- 1 teaspoon grated lemon rind
- vegetable cooking spray ⓘ
Instructions
- Combine the flour, baking powder, baking soda, salt, sugar, and nutmeg; make a well in the center.
- In a separate bowl, mix the buttermilk, chopped dried apricots, melted margarine, beaten egg, and grated lemon rind.
- Pour the wet ingredients into the dry ingredients and stir just until moistened.
- Spoon the batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with vegetable cooking spray.
- Bake at 350°F (177°C) for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then remove from the pan and serve.
Tips & Substitutions
For an extra zesty flavor, consider adding a teaspoon of lemon juice to the wet ingredients. If you don't have nonfat buttermilk, you can make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. Be careful not to overmix the batter, as this can make the bread dense.
Serving Suggestions
This lemon-apricot soda bread is delightful on its own, but it can also be served with a spread of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or a light afternoon snack. For a creative twist, try serving it alongside Apple Butter Coffee Cake for a delicious brunch spread.
Storage & Reheating
Store any leftover lemon-apricot soda bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. If you want to reheat it, simply slice and warm in a toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Lemon-Apricot Soda Bread contains roughly 248 calories, with 3g protein, 40g carbohydrates, and 9g fat. It is a good source of dietary fiber (12% of the Daily Value) and iron (10% of the Daily Value). It also contributes 3g 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 dried?
Fresh apricots are juicier and will alter the moisture content of the bread. If you choose to use them, reduce the buttermilk slightly to avoid a soggy texture. Dried apricots are recommended for the best results.
What can I substitute for margarine?
You can use unsalted butter or a plant-based butter alternative if you prefer. Coconut oil is also a good substitute, but it may impart a subtle coconut flavor. Just melt it before mixing it with the wet ingredients.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. The baking powder and baking soda should also be gluten-free to maintain the integrity of the recipe.
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).