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Apricot Quick Bread

Apricot Quick Bread

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The undertones of orange and cinnamon were not overwhelming, but complementary to the dried fruit; this Apricot Quick Bread was just delightful.

Apricot Quick Bread on a white platter with a few dried apricots

Apricot Quick Bread

The Daring Bakers’ February 2012 host was – Lisa! Lisa stepped in at the last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Apricot Quick Bread partially sliced on a white ceramic tray

I adapted a recipe for Apricot Cranberry Bread from King Arthur Flour. Instead of a whole cup of dried cranberries, I used a half cup of dried cherries and a half cup of Craisins. I substituted orange extract for the orange oil/zest and eliminated the nuts and nutmeg. The crust was crisp and sweet and the abundance of fresh dried fruit provided deliciousness with every bite. The undertones of orange and cinnamon were not overwhelming, but complementary to the dried fruit; this Apricot Quick Bread was just lovely.

Apricot Quick Bread slices with dried apricots and cranberries on a white tray

How to Make a Quick Bread

Here are a few tips for making quick bread:

  • Quick bread can be sweet or savory, and they are a modern innovation; they became common after the introduction of baking powder and baking soda.
  • Baking powder is a combination of acid and alkaline that reacts together when moistened to form gases that raise the baked quick bread. Use 1 to 2 teaspoons per cup of flour.
  • Baking soda (an alkaline salt, sodium bicarbonate) is used when the liquid is acidic, such as buttermilk, honey, molasses, tomato sauce, etc. Usage ½ to 1 teaspoon per cup of acidic liquid.
  • Be sure your baking powder and baking soda are fresh.
  • Measure ingredients accurately, using the measuring tools and techniques suggested.
  • Preheat the oven to the correct baking temperature. Arrange racks so that the bread will bake in the center of the oven which has the best heat distribution in the oven.
  • To allow for good air circulation while baking, leave at least 1 inch of space between pans and between pans and sides of the oven. Switch pan positions and rotate pans halfway through baking.
  • The two top secrets to moist, tender quick bread are 1) in the mixing: always use a quick light technique so you don’t over-mix the batter 2) don’t over-bake since this cause dryness in the final baked product.

More Tasty Quick Bread Recipes:

Apricot Quick Bread

Apricot Quick Bread

A sweet quick bread loaded with dried fruit!


  • 1/2 cup butter, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon orange extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3 eggs
  • 1 3/4 cups all-purpose flour
  • 1/2 cup milk
  • 1/2 cup dried apricots, diced
  • 1/2 cup dried cherries, quartered if large
  • 1/2 cup dried cranberries, I used Craisins


    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.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 273Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 68mgSodium: 215mgCarbohydrates: 44gFiber: 2gSugar: 27gProtein: 4g
And here is Lisa’s recipe for basic quick bread.  This can be adapted by using different extracts.

Basic Quick Bread
Makes one 9” x 5” (23×13 cm) loaf

Recipe from Sara Schewe

2 cups (480 ml) (250 gm/9 oz) all-purpose (plain) flour
1 cup (240 ml) (225 gm/8 oz) granulated sugar
1 teaspoon (5 ml) (5 gm) baking soda
1/2 teaspoon (2½ ml) (3 gm) fine sea salt or table salt
1 cup (240 ml) buttermilk or sour milk*
1 large egg
1/4 cup (60 ml) mild- or non-flavored oil, like canola
1 teaspoon (5 ml) flavored extract, such as vanilla or almond
For the glaze:
1/3 cup (80 ml) (35 gm/1-1/3 oz) confectioners’ (icing) sugar
1-2 teaspoons (5-10 ml) milk

Preheat oven to moderate 350ºF/180ºC/gas mark 4. Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
In a large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
Lightly whisk (butter)milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
Pour batter into prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then remove from pan and cool completely before slicing. Drizzle with glaze, if desired.
For the glaze: Slowly whisk confectioners’ (icing) sugar and half of the milk, adding more milk as needed to thin the glaze to the desired consistency.

Note: To make soured milk, combine 1 cup milk (240 ml) with 1 tablespoon (15 ml) vinegar or lemon juice and let sit for 10 minutes.

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71 comments on “Apricot Quick Bread”

  1. oh Lizzy how you have the time to make so many recipes dear? (really and make the posts?) I admire you.
    Love this cake Lizzy!!

  2. Lovely apricot bread! I make something similar to this with a little beer in the batter :P.

  3. Your loaf looks fantastic! I want a slice!

  4. Congrats on the blog awards & the loaf looks lovely.

  5. Congratulations on your awards Liz!
    this quick bread sounds heavenly, I love all the flavors in it

  6. Daring baker posts are always fun! I love a good quick bread (just made banana bread today!) and this looks amazing. I really like the addition of apricots!

  7. I love the texture of dried fruit, I get this is tasty.

  8. I like the color pops from the apricots!

  9. The bread looks lovely! I love dried apricots and yet had no idea there were so many different varieties. Thanks for sharing this recipe. Congrats on your awards, Liz. 🙂

  10. Lizzy, wonderful as always! This bread looks amazing and I bet tastes even better! have a wonderful week my friend!

  11. Looks & Sounds Great Lizzy!
    I love using Buttermilk in my baking!

  12. Oooh, I like this apricot bread, looks yummy good.

  13. Great quick bread and nice filling. A slice in the toaster in the morning with butter..heaven. Great tips too.

  14. Your quick bread looks gorgeous! I have to admit I don’t think I’ve ever made a quick bread. Something to add to the list to try!

    Congratulations your award! Well deserved.

  15. That bread looks like the perfect breakfast bread, Liz. I bet it would taste wonderful lightly toasted with a little butter. I just finished a delicious dinner and I’m hungry again. Thanks!

  16. congrats on ur award and bread looks awesome and mouthwatering…Apricot cake in new to me..will try

  17. Your bread looks great Liz! I love how packed with fruit it is. I could seriously eat all of the dried fruits you used by the handful so I know that I would really enjoy a slice of this bread! Yum!

  18. Never heard apricot bread!! I should give it a go now that I’ve got a new bread machine!!

  19. Lizzy this bread looks absolutely perfect. I have enjoyed everyone’s daring bakers quick bread recipes today. Love that you used apricot too… what a nice surprise. Congrats on the awards. You know I think they are all well deserved. 🙂

  20. Dried apricots are a way of life here. Never thought to use them in a quick bread – but I shall be doing this. There are days when I have a hankering for a semi-sweet and these breads fulfill that need without much need. Kirsten accepted the U of MN Twin Cities today – she decided she would be more successful in her home state. She was very impressed by Iowa’s program though!

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