One Bowl Apricot Bread
A moist, citrusy quickbread bursting with apricots and pecans—perfect for brunch or a sweet snack, especially when you want a touch of sunshine in every bite.
Ingredients
Instructions
- Mix all ingredients together until just combined.
- Grease and flour two 8½×4½‑inch pans, then fill each about three‑quarters full with batter.
- Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let the breads cool in the pans for a few minutes before turning them out onto wire racks to cool completely.
- Store the cooled bread in a cool place for at least one day to allow the flavors to deepen.
Tips & Substitutions
For a twist, consider substituting walnuts for pecans or using other dried fruits like cranberries or raisins. Be careful not to overmix the batter; mix just until combined to ensure a tender bread. You can also add spices like cinnamon or nutmeg for extra flavor. If you're short on time, using store-bought orange juice is a convenient option.
Serving Suggestions
This apricot bread is delightful on its own or served with a smear of cream cheese or butter. It pairs beautifully with a cup of tea or coffee. For a brunch option, consider serving it alongside a refreshing Honey Apple Salad or as part of a spread with Buttermilk Pancakes Or Waffles. It's also a great addition to a breakfast buffet.
Storage & Reheating
Once cooled, wrap the apricot bread tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices in an airtight container. To reheat, simply warm in the oven or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of One Bowl Apricot Bread contains roughly 409 calories, with 7g protein, 60g carbohydrates, and 18g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 839mg per serving (36% 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 make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder is also gluten-free. The texture may vary slightly, but it should still yield a delicious bread.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can cover it loosely with foil until the baking time is up.
Can I add fresh apricots instead of dried?
Using fresh apricots may alter the moisture content of the bread. If you decide to use them, chop them finely and consider reducing the amount of liquid in the recipe slightly to maintain the right batter consistency.
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).