Classic Quick Bread Recipe - traditional flat top sweet bread with apricot jam swirl.
CLASSIC QUICK BREAD
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 slice of freshly baked sweet bread. This recipe is simple to make with berries, preserves swirl, chocolate chips or nuts. Unlike my Apricot Quick Bread that has a domed top, this quick bread is simple, with flat top and sweet crumb. 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.
QUICK BREAD VARIATIONS:
- use berries for a delicious berry sweet bread
- add chocolate chips
- add orange zest and dakr chocolate chunks
MORE QUICK BREAD RECIPES:
CLASSIC QUICK BREAD RECIPE:
Quick bread
How to make a quick bread with flat top and soft crumb.
Ingredients
- 2 c all-purpose flour
- ¾ c granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg , beaten
- 1 teaspoon vanilla extract
- 1 c buttermilk (or sour milk)
- ⅓ c vegetable or canola oil
- 4 tablespoon apricot preserves
- 2 teaspoon freshly grated orange zest
Instructions
- Grease and flour 9"x5" loaf pan. Set aside.
- Preheat oven to 350 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, sugar, 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.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Cool in pan.
Nutrition
Calories: 430kcal | Carbohydrates: 68g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 209mg | Potassium: 287mg | Fiber: 1g | Sugar: 32g | Vitamin A: 135IU | Vitamin C: 2.1mg | Calcium: 131mg | Iron: 2.3mg
Tried this recipe?Leave a comment with rating below!
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!
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!
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.
CrunchyCreamySw says
Yes! The pineapple version sounds fun! Thanks for trying it, Mireille!
curryandcomfort says
This one looks great.... I love the tenderness of the crumb. 🙂
CrunchyCreamySw says
🙂 Thanks, Ramona!
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!
Danielle Giannandrea says
Mmm, sounds good. I love apricots, too! Simple and delicious : )
CrunchyCreamySw says
So glad to see I am not the only apricot fan here 🙂 Thank you so much, Danielle!
Serena B says
I love apricots and this looks amazing! This looks like the perfect loaf for easter morning!
Whitney @ The Newlywed Chefs says
This looks like a perfect quick bread. Apricot is my favorite- I'll have to try this one soon!
CrunchyCreamySw says
LMK how you like it, Whitney! Thanks!
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.
CrunchyCreamySw says
Yay! LMK if you give it a try, Nancy! Thank you so much!
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!
Averie Cooks says
So cool to see the differences in these 2 loaves!
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!