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!
Another quick bread recipe for today and this time it’s my easy homemade apricot bread. I use fresh apricots in this recipe so every bite has fresh fruit flavor.
This is the best easy bread recipe with a simple batter that is easy to mix by hand – no fancy mixer needed! The bread is soft and tender and I love how the pretty chopped apricots peek out of each slice.
Like my other favorite quick bread recipes, this apricot bread is freezer-friendly. So, you can make a large loaf and store it away for later. It also keeps well at room temperature for several days. I love a slice for breakfast or as a snack. It really is so good.
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder
- Large egg
- 2% or whole milk
- Melted butter or vegetable oil
- Vanilla extracts
- Chopped apricots
How to Make Apricot Bread
Grease and flour a 9″ loaf pan. In a medium mixing bowl, whisk both kinds of sugar, flour, baking powder, and salt.
In a large bowl, beat the egg, milk, butter, and vanilla until the mixture is smooth. Add the dry ingredients to the wet ingredients and mix four to five times.
Add the chopped apricots and nuts and stir until just combined. The batter will be lumpy.
Pour the batter into the prepared loaf pan and bake the bread for 45 to 50 minutes in a preheated 350°F oven. The bread is done when a toothpick comes out clean.
Cool the bread in the pan before turning it onto a plate or wire rack.
Can you add a glaze?
You can leave the bread plain or add a glaze. For a glaze, mix one cup of sifted powdered sugar, one teaspoon of vanilla extract, and a couple of tablespoons of milk or cream. If your glaze is too thick, add a little more milk or cream to thin it.
Can you use dried apricots?
Yes, but you should soak them first so they aren’t so chewy. Soak them in hot water until they soften. Drain them really well and then chop them before adding them to the batter.
Once the bread is cooled to room temperature you can wrap it tightly with plastic wrap. It will keep well for a few days at room temperature or you can freeze it for up to three months, well wrapped in a freezer safe container or bag.
Delicious, moist apricot bread is an easy recipe to try. Make a loaf this weekend and enjoy!
More Easy Recipes
Homemade Easy Apricot Bread
- 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
For room temperature remove the ingredients from the fridge approximately 60 minutes before using.
- 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!