Apricot Quick Bread recipe - the best quick bread recipe with a swirl of apricot preserves. Sweet, delicious and so easy to make!
APRICOT QUICK BREAD
After the huge success with my bakery style muffins with high tops, I wanted to try a new idea for a sweet bread with apricot preserves swirl. Sounded fabulous and I was really excited to make it. It was great! We loved the taste and the preserves swirl. It looked like your traditional quick bread, with flat, slightly sticky top. It got me thinking: how can I get my bread to have a high top? Oh, and a crack down the middle! I love rustic looking baked goods and I wanted my bread to get more character. So, knowing the tricks I applied while making my bakery style muffins, I wanted to see if I can do the same with the quick bread.
I used the same recipe but increased the initial temperature to 400 degrees and baked the bread for 10 minutes before turning the temperature down to 375 degrees for the remaining baking time. It almost worked. The bread was more domed and there was a slight crack. But 10 minutes after pulling the bread out of the oven, it lost its oomph and deflated slightly. Back to the drawing board.
MORE QUICK BREAD RECIPES:
Lemon Raspberry Quick Sweet Bread
Triple Chocolate Quick Bread
APRICOT QUICK BREAD RECIPE:
Apricot Quick Bread recipe
Ingredients
- 3 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon vanilla
- ¾ cup vegetable or canola oil
- 1.5 cup buttermilk or sour milk
- 2 large eggs room temperature
- 2 teaspoon freshly grated orange zest
- ½ cup apricot preserves warmed up
Instructions
- Grease a 9"x5" loaf pan. Line with parchment paper. Grease the paper. Set aside.
- Preheat oven to 425 degrees F.
- If using sour milk: place 1 tablespoon of white vinegar in a measuring cup and fill with enough milk to make 1 and ½ c. Stir few times and let sit for 2 to 3 minutes.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking soda and baking powder). Add orange zest and whisk.
- In a medium mixing bowl, beat eggs. Add buttermilk, oil and vanilla and mix well.
- Add wet ingredients to dry ingredients and stir with a wooden spoon or rubber spatula just until moistened. Do NOT overmix the batter!
- 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. Make a slice down the middle with a knife (the batter will be sticky).
- Place in the hot oven and bake for 10 minutes. Turn the temperature down to 375 degrees F (do not remove the breaand bake for additional 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Remove the bread from the oven and cool in a pan.
Nutrition
Sara says
I was so inspired by the recipe that I made this last night. It was fantastic! In fact, it smelled so good that my daughter & I couldn't wait & ate some while it was still warm. After having some this morning after it had cooled, I can whloleheartedly reccommend trying it warm. The apricot was so wonderful that way. Can't say enough about this recipe. Thank you for sharing. I am definely a fan & can't wait to try more of your recipes!
CrunchyCreamySw says
Hi Sara! Yay! I am thrilled that you and your daughter liked the bread so much! I agree - it smells fabulous! Thank you so much for trying the recipe and letting me know! It means a lot!
Amanda @ Once Upon a Recipe says
I'm salivating over here...oh boy, must try this recipe! Love the use of apricot preserves too!
CrazyforCrust says
This totally reminds me that my mom used to do that, bake at different times. This bread is perfect!
CrunchyCreamySw says
Yay! Thank you so much, Dorothy!
Kate | Food Babbles says
This loaf looks lovely!! I like the larger loaf with the high top and that apricot swirl must have tasted so wonderful. I love apricots!
CrunchyCreamySw says
Me too! Can't wait till they are in season! Thanks, Kate!
Carol | a cup of mascarpone says
Anna, this looks so darn good! I just would love a slice right now! Love the apricot swirl...and the beautiful photos!
CrunchyCreamySw says
Awww, thank you so much, Carol!
Holly says
I think I would like both recipes! Can't think of a quick bread I didn't like. Might make one today myself. It would be so nice to have with a cup of tea this afternoon.
CrunchyCreamySw says
Yes, perfect with tea. 🙂 Let me know if you happen to try either one of the recipes, Holly! Thank you!
grandbabycakes says
I like the idea of adding in the swirl of apricot. Super delish idea!
CrunchyCreamySw says
Thank you!
The Joy of Caking says
I love the idea of adding the apricot. It really makes this recipe shine!
CrunchyCreamySw says
I thought so too! Thank you, Eileen!
Kiran @ KiranTarun.com says
This looks like a bread I would want to eat all day, everyday.
CrunchyCreamySw says
🙂 Good to know I am not alone! Thanks, Kiran!
Valerie says
Your persistence paid off, beautifully. I like my sweet breads with copious amounts of lemon zest and poppy seeds. 😉 (But I'm adding this recipe to my list of things to bake!)
CrunchyCreamySw says
I have yet to try poppy seeds in muffins and breads... But I am with you on lots of citrus flavor! Thanks, Valerie!
curryandcomfort says
This bread is a winner... I love that apricot surprise.:)
CrunchyCreamySw says
🙂 Thanks, my friend!
CrunchyCreamySw says
Thank you, Laura!
Katie@Cozydelicious says
Your bread is beautiful - and it makes me realize that I probably need a new loaf pan too!
CrunchyCreamySw says
Thank you, Katie!
Averie Cooks says
Just left you a long comment...think it's in moderation?
Averie Cooks says
Good job on figuring out what works and the detective work. Sometimes I get lucky and get those gorgeous splits down the middle, and other times...no. I never bake my bread at hotter than 350F or the top burns before the middle cooks thru. Muffins I can get away w/ that, but not for bread. I also use as little baking powder as I can in bread, and use more soda - sort of the reverse of what you did. Sometimes I get a great domed, perfect top, other times....no. Just about the time I think I have it figured out, I realize food science is way smarter than me 🙂
CrunchyCreamySw says
I know, right? I feel like since the muffins I became very critical of my breads and muffins and 🙂 It was fun to play and see what works. Thanks, Averie! PS: Sorry it took me so long to approve your comment... Just came home from shopping 🙂
Wendy/ themondaybox.com says
I am really enjoying your bread posts. This quick bread and the focaccia are so perfect for my last minute style of cooking.:) Not to mention delicious! Thanks.
CrunchyCreamySw says
Aww, thank you so much, Wendy!