Best Apricot Quick Bread Recipes

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APRICOT-BANANA QUICK BREAD



Apricot-Banana Quick Bread image

Banana and apricots lend sugary flavor to this tasty quick bread, and the addition of wheat germ gives it a nutritional pop. "I like to serve it as an after school snack or as an afternoon tea bread." Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

1/4 cup butter, softened
3/4 cup sugar
2 large eggs
1 cup mashed ripe bananas
1-2/3 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup finely chopped dried apricots
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon zest., Transfer to a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 168 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 150mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

ZUCCHINI-HAZELNUT-APRICOT QUICK BREAD WITH LEMON GLAZE



Zucchini-Hazelnut-Apricot Quick Bread with Lemon Glaze image

Add a little zing to this zucchini-hazelnut bread with dried apricots and a lemon glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 chopped dried apricots
3/4 cup chopped toasted hazelnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon lemon zest plus 1 tablespoon lemon juice

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried apricots and hazelnuts and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ALMOND APRICOT QUICK BREAD



Almond Apricot Quick Bread image

This versatile quick bread is best savored slowly. It's a breakfast loaf, dessert and food gift- all in one. I also like to use the buttery crumb topping on pies, coffee cakes and muffins.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves.

Number Of Ingredients 19

1-1/2 cups water
1 cup chopped dried apricots
5 cups all-purpose flour
2 cups sugar
7 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 teaspoons grated orange zest
1/2 teaspoon baking soda
2 large eggs
1 cup whole milk
1/3 cup vegetable oil
3/4 cup orange juice
1 cup chopped almonds
CRUMB TOPPING:
2/3 cup all-purpose flour
1/2 cup confectioners' sugar
Pinch salt
1/4 cup cold butter, cubed
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan, bring water and apricots to a boil. Cover; remove from the heat and let stand for 10 minutes. Drain, reserving 3/4 cup apricot liquid; set apricots aside. In a large bowl, combine flour, sugar, baking powder, salt, orange zest and baking soda. In another bowl, combine eggs, milk, oil, orange juice and reserved apricot liquid. Stir into dry ingredients just until moistened. Fold in the almonds and apricots. Pour into two greased 9x5-in. loaf pans. In a small bowl, combine flour, confectioners' sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in vanilla. Sprinkle over loaves. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

APRICOT QUICK BREAD



Apricot Quick Bread image

Obtained online. http://www.thatskinnychickcanbake.com/apricot-quick-bread-daring-bakers/

Provided by Chrystal Cackler @journeyrock92

Categories     Savory Breads

Number Of Ingredients 12

1/2 cup(s) butter, at room temperature
3/4 cup(s) sugar
1 teaspoon(s) orange extract
1/2 teaspoon(s) salt
1 teaspoon(s) baking powder
1 teaspoon(s) cinnamon
3 - eggs
1 3/4 cup(s) king arthur unbleached all-purpose flour
1/2 cup(s) milk
1/2 cup(s) dried apricots*, diced
1/2 cup(s) dried cherries, quartered if large
1/2 cup(s) dried cranberries, i used craisins

Steps:

  • Preheat oven to 350º. Grease large loaf pan and line with parchment paper.
  • Cream together the butter, sugar, orange extract, the salt, baking powder and cinnamon until well blended. Beat in the eggs one at a time, beating well after each addition. Stir in the flour, then add the milk 1/4 cup at a time, stirring well after each addition. Gently mix in the dried fruit.
  • Spoon the batter into the loaf pan. Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the bread from the oven, and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.

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Apricot quick bread recipes are a quick and easy way to enjoy the sweet and tangy flavor of apricots in a bread. These recipes typically call for simple ingredients and can be made in just a few steps. Apricot quick bread is perfect for breakfast, brunch, or as a midday snack.

History of Apricot Quick Bread Recipes

The origin of quick bread dates back to the early 19th century, when bakers started experimenting with leavening agents such as baking soda and baking powder to make bread rise quickly without yeast. Quick breads became especially popular during the Great Depression and World War II when ingredients such as eggs and dairy were scarce. Apricots were also a popular ingredient during this time, as they could be easily canned and preserved for long periods of time.

Ingredients in Apricot Quick Bread Recipes

Most apricot quick bread recipes call for basic ingredients such as flour, sugar, baking powder, salt, eggs, milk, and butter. The star of the recipe, of course, is the apricot. Apricots can be used in a variety of forms in these recipes, including fresh, canned, or dried. Other ingredients that can be added to the recipe include nuts, spices, and extracts to enhance the flavor of the bread.

The Process of Making Apricot Quick Bread

To make apricot quick bread, the dry ingredients are first combined in a mixing bowl, followed by the wet ingredients. The apricots are typically folded into the batter last, along with any additional ingredients such as nuts or spices. The batter is then poured into a greased loaf pan, and baked in a preheated oven for around an hour or until a toothpick inserted in the center comes out clean.

Variations of Apricot Quick Bread Recipes

There are many variations of apricot quick bread recipes, depending on individual preferences and dietary restrictions. For example, some recipes use whole wheat or gluten-free flour instead of traditional all-purpose flour. Other recipes replace butter with alternative fats such as coconut oil or applesauce. Vegan variations can be made by replacing eggs with flaxseed meal or applesauce. Nuts such as almonds or walnuts can also be added for extra crunch and protein.

Serving Apricot Quick Bread

Apricot quick bread can be served in a variety of ways. It can be sliced into thick pieces and served with butter or jam for breakfast or brunch. It can also be toasted and topped with cream cheese or almond butter for a filling snack. Apricot quick bread can also be used to make French toast or bread pudding, adding a unique and delicious twist to these classic dishes.

Conclusion

Apricot quick bread recipes are a versatile and delicious way to incorporate the fruity flavor of apricots into a baked good. With just a few simple ingredients and easy steps, anyone can make this sweet and satisfying bread. Serve it as a breakfast treat, afternoon snack, or even a dessert. Whether you prefer a classic recipe or one with added nuts and spices, apricot quick bread is sure to satisfy your taste buds.

The Sweetness of Apricot Quick Bread

Apricot quick bread is a delightful and flavorful treat that is perfect for breakfast, afternoon tea, or dessert. Made with tender, moist cake filled with chunks of apricot, this bread is a tasty way to enjoy the goodness of apricots while satisfying your sweet tooth. However, like any other baking venture, some tips and tricks can help you whip up the perfect apricot quick bread recipe.

Understanding the Ingredients

Before delving into the tips, let's take a moment to comprehend the ingredients involved in making apricot quick bread. Flour: The flour is the foundation of any bread recipe, and in this case, use all-purpose flour. It has the right gluten content that ensures a tender crumb and delicate texture. Baking powder and Baking soda: These two elements trigger the leavening that produces the bread's fluffiness. Ensure that you use fresh baking powder and baking soda to avoid a flat, dense bread. Salt: Salt enhances flavor and helps balance the sweetness. Buttermilk: This ingredient adds moisture to the bread and can substitute regular milk or yogurt. Eggs: They bring moisture and richness to the bread. Sugar: Granulated sugar creates a sweet and delectable taste. Butter: The butter has two jobs in this recipe. Firstly, to add richness to the bread, and secondly, it coats the apricots to ensure they do not sink to the bottom. Apricots: The star of the recipe! Use fresh or canned apricots, depending on their availability. They offer an exciting texture and sweetness to the bread.

Valuable Tips for Making Apricot Quick Bread

1. Ensure that you use freshly-bought ingredients to make the bread rise and get the optimal texture. 2. While mixing the wet ingredients, make sure they are at room temperature to bond easily and provide an even structure to the bread. 3. Mix dry ingredients separately before adding them to the wet ingredients to ensure even dispersion. 4. Sift the flour to ensure that it is clump-free and dispersed evenly. 5. Mix the apricots, making sure to coat them generously with flour to avoid sinking to the bottom. 6. When adding the buttermilk or milk, do it in parts to allow better absorption and avoid overmixing. 7. Avoid over-filling the loaf pan, leaving approximately an inch of space at the top for rising. 8. Preheat the oven to the exact temperature and place the bread on the center rack for even baking. Keep an eye on the bread and turn it halfway through if the oven has irregular heating patterns. 9. To check if the bread is ready, insert a toothpick in the middle, and if it comes out clean, it is baked. Alternatively, the bread should sound hollow when tapped at the base. 10. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool entirely. Slicing the bread while hot might cause it to crumble.

Storing Apricot Quick Bread

If you have some leftover bread or want to prepare it in advance, here are some tips on how to store it. 1. Wrap the bread in plastic wrap to seal out any air and retain freshness. Alternatively, store it in an airtight container. 2. Store the bread in a cool and dry place away from direct sunlight. This helps retain the bread's moisture and prevent mold growth. 3. You can refrigerate the bread for up to four days or freeze it for up to three months. 4. When taking out the bread from the refrigerator or freezer, allow it to thaw to room temperature before serving to prevent a watery texture or taste.

The versatility of Apricot Quick Bread

Apricot quick bread is a versatile recipe that has room for variations and adaptations. Here are some ideas that you can use to switch up your recipe: 1. Add nuts such as walnuts, almonds, or pecans to the dry ingredients for a crunchy texture. 2. Add a teaspoon of vanilla extract to the wet ingredients for a fragrant and inviting aroma. 3. You can also substitute apricots with other fruits such as peaches, pears, or apples. 4. Use brown sugar instead of granulated sugar for a deeper and more subtle sweetness. 5. For a healthier option, substitute half of the flour with whole wheat flour. 6. Add cinnamon, nutmeg, or ginger for a spicy and warm twist. 7. Top the bread with cream cheese frosting or whipped cream for a more decadent dessert recipe.

Conclusion

Apricot quick bread is an easy and delicious way to enjoy apricots in a sweet bread form. By following these tips and suggestions, you will have a guaranteed bread with the best texture and flavor. Feel free to experiment with the ingredients and make it your own to suit your preferences. Enjoy your homemade apricot quick bread with a cup of tea, coffee, or lemonade for an irresistible treat.

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