Best 7 Almond Apricot Quick Bread Recipes

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Indulge in the delightful Almond Apricot Quick Bread, a culinary masterpiece that tantalizes taste buds with its moist, tender crumb, bursting with the vibrant flavors of sweet apricots and nutty almonds. This quick bread is not only a treat for the taste buds but also a visual delight, with its golden-brown crust and a sprinkle of sliced almonds on top. The article presents three variations of this delectable bread: the Classic Almond Apricot Quick Bread, a timeless recipe that showcases the perfect balance of flavors; the Gluten-Free Almond Apricot Quick Bread, a delightful adaptation for those with gluten sensitivities; and the Vegan Almond Apricot Quick Bread, a plant-based version that caters to ethical and dietary preferences. Each recipe offers a unique twist while staying true to the essence of this classic quick bread. Embark on a culinary journey as we explore the secrets behind this delectable treat and guide you through the steps to recreate this taste sensation in your own kitchen.

Here are our top 7 tried and tested recipes!

APRICOT BREAD



Apricot Bread image

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

Steps:

  • Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

ALMOND APRICOT TART



Almond Apricot Tart image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tablespoons butter
1 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour
1 sheet frozen puff pastry, thawed
6 fresh or canned apricot halves, pits removed
1/4 cup whole almonds, skin on
Confectioners' sugar, for garnish

Steps:

  • Preheat oven to 425 degrees F.
  • To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
  • To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
  • Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
  • Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

HOMEMADE EASY APRICOT BREAD



Homemade Easy Apricot Bread image

Apricot Bread made from scratch with fresh apricots and drizzled with glaze. This is a soft, sweet, quick bread recipe that is great for breakfast or as an afternoon snack cake with coffee. Easy to make and so delicious!

Provided by Rosemary Molloy

Categories     Breakfast     Dessert     Snack

Time 1h15m

Number Of Ingredients 11

2 cups all purpose flour
½ cup granulated sugar
½ cup brown sugar (lightly packed)
1½ teaspoons baking powder
¼ teaspoon salt
1 large egg (room temperature)
1 cup milk (2% or whole milk / room temperature)
⅓ cup butter (melted and cooled) or you can use vegetable oil
1 teaspoon vanilla
1-1¼ cups chopped apricots
⅓ cup chopped almonds

Steps:

  • Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
  • In a medium bowl whisk together the sugars, flour, baking powder and salt
  • In a large bowl beat the egg, milk, butter and vanilla until smooth and combined (1 minute). Add the flour and stir 4-5 times add the chopped apricot and chopped almonds and stir just to combine. It should be lumpy but all the flour is incorporated. Transfer the batter to the prepared loaf pan, sprinkle with sugar if desired (I used demerara sugar), bake for approximately 45-50 minutes or until a toothpick comes out clean. Let cool in pan then move to a wire rack or plate. Enjoy!

Nutrition Facts : Calories 2792 kcal, Carbohydrate 443 g, Protein 51 g, Fat 95 g, SaturatedFat 47 g, TransFat 3 g, Cholesterol 378 mg, Sodium 1276 mg, Fiber 15 g, Sugar 239 g, UnsaturatedFat 40 g, ServingSize 1 serving

APRICOT ALMOND BREAD (BM)



Apricot Almond Bread (Bm) image

Hearty breakfast bread made in the bread machine. This recipe was adapted from the Cuisinart Bread Machine Cookbook. Dough is kneaded and rises in the machine but bakes in your oven.

Provided by Stoblogger

Categories     Yeast Breads

Time 6h

Yield 2 pounds, 32 serving(s)

Number Of Ingredients 8

1 1/2 cups water, room temperature
2 teaspoons salt
1 tablespoon honey
2 1/8 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
1/2 cup slivered almonds
2/3 cup dried apricot, chopped

Steps:

  • Prepare the bread machine basket, attach the kneading paddle.
  • Following the directions of your bread machine, layer the first 6 ingredients in the order listed.
  • For this recipe I use the Artisan dough setting, it is a 5 hour setting. After fitting the basket into the machine close the lid and turn on.
  • After about 15 minutes check to see that the dough has enough liquid. I usually have to add at least 1 tablespoon of water.
  • When kneading cycle ends, punch down the dough, let rest 10 minutes.
  • Preheat oven to 425°.
  • Roll the dough into a rectangle approximately 16X12 inches.
  • Sprinkle on nuts and fruit.
  • Roll up the dough into a 3 inch wide cylinder. Pinch the roll at each end and shape it.
  • Place on a greased baking sheet, or omit the grease and use parchment paper.
  • Cover loosely with plastic wrap and let rise 30 minutes.
  • Bake about 25 minutes, depending on your oven.
  • Best if allowed to cool before slicing -- if you can wait that long!

Nutrition Facts : Calories 62.2, Fat 1.1, SaturatedFat 0.1, Sodium 146.4, Carbohydrate 11.8, Fiber 1.1, Sugar 2.1, Protein 1.9

ALMOND APRICOT BREAD



Almond Apricot Bread image

Make and share this Almond Apricot Bread recipe from Food.com.

Provided by Sydney Mike

Categories     Quick Breads

Time 1h25m

Yield 1 9, 16 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
3 teaspoons baking powder
1 teaspoon salt
1 (7 ounce) package apricot baby food, with mixed fruit (minus 1 tablespoon of it set aside for the glaze)
1 egg
3/4 cup milk
3 tablespoons canola oil
1 teaspoon almond extract
2/3 cup sliced almonds, coarsely chopped
1/2 cup dried apricot, diced
1/2 cup powdered sugar
1 tablespoon apricot baby food
1 teaspoon milk
1/8 teaspoon almond extract

Steps:

  • FOR THE BREAD ~ Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
  • In a large bowl, whisk together the flour, sugars, baking powder & salt.
  • Set aside 1 tablespoon of the baby food for a glaze.
  • In another bowl, beat together the egg, 3/4 cup milk, oil, 1 teaspoon almond extract & the remaining baby food, then stir this mixture into the flour mixture just until moistened.
  • Fold in the almonds & dried apricots & pour the batter into the prepared loaf pan.
  • Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  • FOR THE GLAZE ~ Combine the powdered sugar, 1 tablespoon of the apricot baby food, 1 teaspoon of milk & 1/8 teaspoon of almond extract, mixing until smooth. Drizzle over the cooled loaf.

Nutrition Facts : Calories 212.3, Fat 5.5, SaturatedFat 0.7, Cholesterol 13.3, Sodium 226.5, Carbohydrate 38, Fiber 1.5, Sugar 19.2, Protein 3.8

APRICOT-ALMOND GIFT BREAD



Apricot-Almond Gift Bread image

This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.

Provided by Susan G. Purdy

Categories     Brunch     Breakfast     Dessert     Bake     Cake     Bread     Food Processor     Dried Fruit     Almond     Fall     Winter     Edible Gift     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 large loaf or 3 baby loaves

Number Of Ingredients 19

Bread:
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
3 tablespoons wheat germ
1 cup dried apricots (moist-style)
½ cup (2½ ounces) blanched almonds
⅓ cup canola or light olive oil
1 large egg, at room temperature
¾ cup apricot nectar or buttermilk
1 teaspoon almond extract
1 teaspoon vanilla extract
Icing (optional):
⅔ cup sifted confectioners' sugar
2 to 3 tablespoons milk, water, or fruit juice (or as needed)
Special Equipment
9- by 5- by 3-inch loaf pan or three 5¾- by 3¼- by 2-inch baby loaf pans; food processor and kitchen shears or cutting board and knife; wooden skewer or cake tester.

Steps:

  • Pan preparation:
  • Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
  • Make bread:
  • Position rack in center of oven. Preheat oven to 350°F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (¼-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.
  • In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.
  • Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart below), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.
  • Make icing:
  • To make the icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries.
  • Cooks' Note
  • Icing measurements stay the same at all elevations, but if you are baking the bread at high altitude, follow the adjustments below.
  • If baking at 3,000 feet:
  • Increase flour to 2 cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 1 tablespoon. Increase to 2 large eggs. Place rack in center of oven; bake large loaf at 375° for 50-55 minutes, baby loaves for 30-35 minutes.
  • If baking at 5,000 feet:
  • Increase flour to 2 cups plus 1 tablespoon. Decrease baking powder to 1¼ teaspoons plus ⅛ teaspoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 2 tablespoons. Increase to 2 large eggs. Increase apricot nectar (or buttermilk) to ¾ cup plus 2 tablespoons. Place rack in lower third of oven; bake large loaf at 375° for 48-50 minutes, baby loaves for 35-40 minutes.
  • If baking at 7,000 feet:
  • Increase flour to 2 cups plus 2 tablespoons. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to ¾ cup. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-62 minutes, baby loaves for 30-35 minutes.
  • If baking at 10,000 feet:
  • Increase flour to 2¼ cups. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ⅛ teaspoon. Increase salt to ½ teaspoon plus ⅛ teaspoon. Decrease granulated sugar to ¾ cup minus 1 tablespoon. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-65 minutes, baby loaves for 32-37 minutes.

BAKED APRICOTS WITH ALMOND TOPPING



Baked Apricots with Almond Topping image

A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding a nutty crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 4

4 1/2 teaspoons unsalted butter, softened, plus more for dish
1/4 cup whole almonds, skin on
3 tablespoons packed light-brown sugar
6 apricots, peeled, halved, and pitted

Steps:

  • Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.
  • Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.

Tips:

  • Use blanched almonds: Blanching almonds removes their skins, making them more tender and flavorful. To blanch almonds, bring a pot of water to a boil. Add the almonds and cook for 1-2 minutes, or until the skins start to split. Drain the almonds and rinse them with cold water. Then, use your fingers to peel off the skins.
  • Toast the almonds: Toasting almonds brings out their flavor and makes them more crunchy. To toast almonds, spread them in a single layer on a baking sheet. Bake at 350 degrees Fahrenheit for 10-12 minutes, or until they are golden brown. Stir the almonds occasionally to ensure even toasting.
  • Use dried apricots: Dried apricots are a great addition to this bread because they are sweet, chewy, and full of flavor. If you use fresh apricots, you will need to pit and slice them before adding them to the batter.
  • Don't overmix the batter: Overmixing the batter will make the bread tough. Mix the batter just until the ingredients are combined.
  • Bake the bread until a toothpick inserted into the center comes out clean: This usually takes about 50-60 minutes.

Conclusion:

This almond apricot quick bread is a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. The bread is moist and flavorful, with a tender crumb and a sweet and tangy glaze. The almonds and apricots add a nice crunch and texture to the bread. This bread is also a good source of fiber and protein, making it a healthy choice for a quick meal or snack.

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