Quick Bread – Part 2 {flat top, regular loaf}

quick bread part 2 3 Quick Bread   Part 2 {flat top, regular loaf}

Flat as our Midwest prairies. icon smile Quick Bread   Part 2 {flat top, regular loaf} This sentence describes this bread really well. Only in looks though. There is nothing flat about it’s flavor. It is a very moist, tender and delicious bread. But if you remember yesterday, we are going for looks here and let’s face it, this bread lacks a little in this department. icon smile Quick Bread   Part 2 {flat top, regular loaf} Maybe we are being shallow here. But just like with everything that doesn’t look striking from the start, this bread is hiding the beauty within.

Just take a bite. Comfort in every little crumb.It’s like a trip back in time to your Grandmother’s kitchen and enjoying a slices of freshly baked sweet bread. Doesn’t matter the weather outside, it will make feel warm and happy.

quick bread part 2 2 Quick Bread   Part 2 {flat top, regular loaf}

This recipe is one of the easiest you will make. And it should be. It’s a quick bread after all. This bread is so easy and quick to make. No tricks here. Just mix, pour and bake. No changing temperatures, no slicing the top.

Just like with the previous recipe, this one is easily adaptable. Skip the preserves and orange zest and add chocolate chips. Just one thing, I do not recommend glazing this loaf as the bread is sweet enough by itself. Besides the top is slightly sticky and sweet too.

It really is a quick sweet bread. icon smile Quick Bread   Part 2 {flat top, regular loaf}

quick bread part 2 4 Quick Bread   Part 2 {flat top, regular loaf}

Yields about 12 slices

Quick Bread – Part 2 {flat top, regular loaf}

Traditional quick bread recipe. Easy to make and delicious for your afternoon tea time.

15 minPrep Time

40 minCook Time

55 minTotal Time

plus Quick Bread   Part 2 {flat top, regular loaf} Save Recipe


  • 2 c all-purpose flour
  • 3/4 c granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 1 c buttermilk (or sour milk)
  • 1/3 c vegetable or canola oil
  • 4 Tbsp apricot preserves
  • 2 tsp freshly grated orange zest


  1. Grease and flour 9"x5" loaf pan. Set aside.
  2. Preheat oven to 350 degrees F.
  3. If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 and 1/2 c. Stir few times and let sit for 2 to 3 minutes.
  4. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda and baking powder). Add orange zest and whisk.
  5. In a medium mixing bowl, beat eggs. Add buttermilk, oil and vanilla and mix well.
  6. Add wet ingredients to dry ingredients and stir with a wooden spoon or rubber spatula just until moistened. Do NOT overmix the batter!
  7. Pour half the batter into prepared pan and spread evenly. Drizzle the apricot preserves and gently make few swirls in the batter. Top with remaining batter and spread evenly.
  8. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the bread comes out clean.
  9. Cool in pan.



I suggest you make it this afternoon and enjoy with a cup of tea. I know I will. icon smile Quick Bread   Part 2 {flat top, regular loaf}

quick bread part 2 31 Quick Bread   Part 2 {flat top, regular loaf}




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  1. theresa krier says

    hi, i am new to your site & loving every minute of it. i had a jar of smuckers peach- apricot preserves & wow is it delish, thanks so much for your awesome recipes

    • CrunchyCreamySw says

      Hi Theresa!! Thank you so much for visiting and for trying the recipes. It means a lot!

  2. CrunchyCreamySw says

    I would LOVE to try this with coconut oil! I say go for it and let me know how it goes!! Thanks, Jen!

  3. Mireille Larkins says

    Excellent recipe, simple and tasty. I whisked the sugar in with the rest of the dry ingredients (not noted in the recipe), and traded 3/4 cup wheat flour for the white — not recommended if you want that pretty, pillowy color, but the slightly nutty flavor you’d expect doesn’t overwhelm the recipe. This added 20 minutes to the baking time. Still super moist and hard to stop at just one slice.
    And I agree with Rachel and other commenters — we need more apricot recipes, they’re awesome!
    I’d bet crushed pineapple would rock this recipe, too.

  4. Nicole @ Youngbrokeandhungry says

    The difference in the two breads is striking. Although for some reason I like the looks of this one better. It almost reminds me of a flat pound cake. Odd, I know.

    • CrunchyCreamySw says

      Not at all. I have a pretty divided fronts here. I would say, make the one that you are in the mood for that day. Thanks, Nicole!

    • CrunchyCreamySw says

      So glad to see I am not the only apricot fan here :) Thank you so much, Danielle!

  5. Serena B says

    I love apricots and this looks amazing! This looks like the perfect loaf for easter morning!

  6. Whitney @ The Newlywed Chefs says

    This looks like a perfect quick bread. Apricot is my favorite- I’ll have to try this one soon!

  7. Nancy says

    Everyone should have a recipe like this in their arsenal – a delicious treat that’s quick and easy to throw together. Now thanks to you, I do! Thankfully i always have apricot jam or preserves in my fridge – it tastes good with everything.

  8. Rachel Jacobs says

    Anna this looks just scrumptious!
    Quick breads are wonderful and indeed so very easy to make…not to mention so very versatile with the flavors.
    I really like your choice of apricot. An underused fruit in my opinion.

    • CrunchyCreamySw says

      Thanks, Rachel! I agree with you on apricots – we should bake with them more!

    • CrunchyCreamySw says

      It was a really cool and fun experiment :) Thankfully it worked! Although I feel like I had enough sweet breads for a while :) Thanks, Averie!