Apricot Bread is a warm, fruity quick bread that brings sunshine to winter baking. Tender dried apricots fold into a soft, moist batter, creating a loaf that’s subtly sweet, beautifully textured, and perfect for breakfast or snacking. Every slice offers a pop of bright apricot flavor that pairs deliciously with butter, honey, or a cup of tea.
It also makes a wonderful homemade gift — simple to wrap, easy to bake ahead, and always appreciated. Whether you’re baking for the holidays or saving a loaf for cozy mornings at home, this bread is a sweet, comforting treat.
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Apricot Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup butter
- 1 8 oz tub sour cream
- 3 lrg eggs, beaten
- 2 tsp vanilla extract
- 1 cup dried apricots, chopped
- 1 cup pecans, chopped
- FOR TOPPING:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup butter
Instructions
- In a large bowl, sift dry ingredients together. Add in apricots and pecan and toss to coat completely.
- With pastry blender, cut in 1/2 cup butter until mixture is crumbly.
- Stir in sour cream, eggs and vanilla until dry ingredients are moistened.
- Spoon batter evenly into 2 greased loaf pans.
- Combine topping ingredients and use pastry blender to make coarse crumbs.
- Sprinkle the topping over the batter.
- Bake at 350° for 60 to 70 minutes or until a toothpick inserted comes out clean.
- Cool, in pans, on wire rack for 15 minutes. Remove from pans and cool completely on rack.
