Moist Apricot Quick Bread

I’ve been making this apricot quick bread on repeat lately, and I’m pretty sure the fresh apricots and hint of cinnamon are what keep me coming back for slice after slice. It’s one of those recipes that makes your kitchen smell amazing while it bakes, and the tender crumb stays moist for days thanks to a secret ingredient: applesauce. Trust me, once you try this easy bread, you’ll want to make it all summer long!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 16-20 g
• Fat: 33-38 g
• Carbohydrates: 260-285 g

Ingredients

For the apricot mixture:

• 1 1/4 cups apricots (finely chopped into 1/4-inch pieces)
• 2 tbsp sugar
• 1/2 tsp lemon zest

For the bread batter:

• 2 cups flour (I always use King Arthur all-purpose flour)
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3.9 oz applesauce (I use Mott's unsweetened for best moisture)
• 1 cup milk (room temperature, about 70°F)
• 1/3 cup oil
• 1 1/2 tsp vanilla

Step 1: Prepare Pan and Preheat Oven

Heat your oven to 350°F and grease a 9x5 inch loaf pan or similar size with butter or cooking spray, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures even browning on the bread's exterior.

Step 2: Macerate Apricots to Release Flavor

• 1 1/4 cups apricots
• 2 tbsp sugar
• 1/2 tsp lemon zest

While the oven heats, combine the finely chopped apricots with 2 tablespoons sugar and lemon zest in a small bowl.

Stir well and let sit for 2-3 minutes—this draws out the apricots' natural juices and intensifies their flavor.

I find this simple step makes a noticeable difference in the final bread's depth of flavor.

Step 3: Mix All Dry Ingredients

• 2 cups flour
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

In a large mixing bowl, whisk together the flour, 1/3 cup sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.

Whisk for about 30 seconds to combine evenly and aerate the flour slightly, which helps create a tender crumb.

Make a small well in the center of the dry mixture to prepare for adding the wet ingredients.

Step 4: Combine Wet Ingredients

• 3.9 oz applesauce
• 1 cup milk
• 1/3 cup oil
• 1 1/2 tsp vanilla

In a separate bowl or measuring cup, whisk together the applesauce, room temperature milk, oil, and vanilla until well combined and slightly frothy on top.

Room temperature milk blends more smoothly with the other wet ingredients and helps create a more cohesive batter.

Step 5: Combine Wet and Dry, Then Fold in Apricots

• wet ingredient mixture from Step 4
• dry ingredient mixture from Step 3
• macerated apricots from Step 2

Pour the wet ingredient mixture from Step 4 into the well you created in the dry ingredients from Step 3.

Using a spatula or wooden spoon, gently stir until the ingredients are just combined—stop as soon as you no longer see streaks of flour.

The batter should be slightly lumpy; overmixing develops gluten and creates a tough, dense bread.

Now gently fold in the macerated apricots from Step 2 with a few final strokes, being careful not to overwork the batter.

Step 6: Bake Until Golden and Set

Pour the batter into your prepared pan from Step 1 and smooth the top gently with a spatula.

Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

I like to cover the top loosely with aluminum foil if it's browning too quickly after 30 minutes to prevent burning.

Step 7: Cool and Set Before Serving

Remove the bread from the oven and let it cool in the pan for 20 minutes—this allows the structure to set so it doesn't fall apart when you turn it out.

After 20 minutes, turn the bread out onto a wire rack and let it cool completely to room temperature before slicing.

This resting period ensures the bread has fully set and will slice cleanly.

Moist Apricot Quick Bread

Delicious Moist Apricot Quick Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Calories: 1375

Ingredients Method

Ingredients

  

For the apricot mixture:

• 1 1/4 cups apricots (finely chopped into 1/4-inch pieces)
• 2 tbsp sugar
• 1/2 tsp lemon zest

For the bread batter:

• 2 cups flour (I always use King Arthur all-purpose flour)
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3.9 oz applesauce (I use Mott's unsweetened for best moisture)
• 1 cup milk (room temperature, about 70°F)
• 1/3 cup oil
• 1 1/2 tsp vanilla

Method

 

1. Heat your oven to 350°F and grease a 9x5 inch loaf pan or similar size with butter or cooking spray, making sure to coat the bottom and all sides evenly. This prevents sticking and ensures even browning on the bread's exterior.
2. While the oven heats, combine the finely chopped apricots with 2 tablespoons sugar and lemon zest in a small bowl. Stir well and let sit for 2-3 minutes—this draws out the apricots' natural juices and intensifies their flavor. I find this simple step makes a noticeable difference in the final bread's depth of flavor.
3. In a large mixing bowl, whisk together the flour, 1/3 cup sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk for about 30 seconds to combine evenly and aerate the flour slightly, which helps create a tender crumb. Make a small well in the center of the dry mixture to prepare for adding the wet ingredients.
4. In a separate bowl or measuring cup, whisk together the applesauce, room temperature milk, oil, and vanilla until well combined and slightly frothy on top. Room temperature milk blends more smoothly with the other wet ingredients and helps create a more cohesive batter.
5. Pour the wet ingredient mixture from Step 4 into the well you created in the dry ingredients from Step 3. Using a spatula or wooden spoon, gently stir until the ingredients are just combined—stop as soon as you no longer see streaks of flour. The batter should be slightly lumpy; overmixing develops gluten and creates a tough, dense bread. Now gently fold in the macerated apricots from Step 2 with a few final strokes, being careful not to overwork the batter.
6. Pour the batter into your prepared pan from Step 1 and smooth the top gently with a spatula. Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. I like to cover the top loosely with aluminum foil if it's browning too quickly after 30 minutes to prevent burning.
7. Remove the bread from the oven and let it cool in the pan for 20 minutes—this allows the structure to set so it doesn't fall apart when you turn it out. After 20 minutes, turn the bread out onto a wire rack and let it cool completely to room temperature before slicing. This resting period ensures the bread has fully set and will slice cleanly.