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!
⅓cupbutter (melted and cooled) or you can use vegetable oil
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!
I drizzled a simple vanilla glaze on the loaf before serving. Combine 1 cup sifted powdered sugar, 1 teaspoon of vanilla and a couple of tablespoons of milk or cream more or less to reach desired thickness.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.