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:
Triple Chocolate Quick Bread
APRICOT QUICK BREAD RECIPE:
Apricot Quick Bread recipe
- 3 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp vanilla
- 3/4 cup vegetable or canola oil
- 1.5 cup buttermilk or sour milk
- 2 large eggs room temperature
- 2 tsp freshly grated orange zest
- 1/2 cup apricot preserves warmed up
- 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 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.
- 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.