The Apricot Almond Loaf is a beautifully fragrant and moist quick bread that combines the sweet-tart flavor of dried apricots with the rich, nutty taste of almonds in every tender slice. This elegant loaf features chunks of plump, rehydrated apricots distributed throughout a delicately spiced batter, topped with sliced almonds that toast to golden perfection during baking. The result is a sophisticated bread with complex flavors and varied textures – from the chewy sweetness of apricots to the satisfying crunch of toasted almonds, all wrapped in a tender, buttery crumb. Perfect for afternoon tea, weekend brunch, or as a thoughtful homemade gift, this apricot almond loaf delivers bakery-quality results with simple ingredients and straightforward techniques that any home baker can master.
Serves: 8 people (makes 1 loaf)
Total Cooking Time: 1 hour 45 minutes
Prep Time: 20 minutes
Bake Time: 55 minutes
Cool Time: 30 minutes
Nutritional Information per Serving:
- Calories: 315
- Protein: 7g
- Fat: 12g
- Carbohydrates: 48g
- Fiber: 3g
- Sugar: 28g
- Sodium: 285mg
- Iron: 1.8mg
- Calcium: 95mg
- Vitamin A: 285mg
- Vitamin E: 2.8mg
- Magnesium: 35mg
What You Will Need
For the Loaf:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Fruit and Nuts:
- 1 cup dried apricots, chopped
- 1/2 cup sliced almonds, divided
- 2 tablespoons all-purpose flour (for coating)
- 1/4 cup warm water for soaking apricots
For the Topping:
- 2 tablespoons sliced almonds
- 1 tablespoon coarse sugar or turbinado sugar
- 1/4 teaspoon ground cinnamon
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon almond extract
- Pinch of salt
Essential Equipment:
- 9×5-inch loaf pan
- Large mixing bowl
- Medium bowl for wet ingredients
- Wire cooling rack
- Electric mixer (optional)
Preparing Your Pan and Oven
Preheat your oven to 350 degrees and position the rack in the center. Thoroughly grease a 9×5-inch loaf pan with butter or cooking spray, then dust with flour, tapping out any excess. This double coating prevents sticking and ensures easy removal of the finished loaf.
Preparing the Apricots
Place the chopped dried apricots in a small bowl and cover with warm water. Let them soak for 10 minutes to plump and soften, which prevents them from drawing moisture from the batter during baking. Drain thoroughly and pat dry with paper towels before using.
Coating Fruits and Nuts
In a small bowl, toss the drained apricots and 1/2 cup of sliced almonds with 2 tablespoons of flour until evenly coated. This flour coating helps prevent the fruits and nuts from sinking to the bottom of the loaf during baking, ensuring even distribution throughout.
Mixing the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until well combined and no lumps remain. Make a well in the center of the dry ingredients to prepare for adding the wet ingredients.
Preparing the Wet Ingredients
In a medium bowl, whisk together the melted butter, eggs, milk, vanilla extract, and almond extract until smooth and well combined. The mixture should be homogeneous with no streaks of egg visible. Room temperature ingredients mix more easily and create better texture.
Combining Wet and Dry Ingredients
Pour the wet ingredient mixture into the well in the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the ingredients together just until combined. Do not overmix – the batter should be slightly lumpy. Overmixing develops gluten and creates a tough, dense loaf.
Adding Fruits and Nuts
Gently fold the flour-coated apricots and almonds into the batter, distributing them evenly throughout. Use a light folding motion to maintain the tender texture while ensuring the add-ins are well distributed. The batter should be thick but spreadable.
Filling the Loaf Pan
Spoon the batter into the prepared loaf pan, spreading it evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles and level the surface. The batter should come about 2/3 of the way up the sides of the pan.
Creating the Almond Topping
In a small bowl, combine the remaining 2 tablespoons of sliced almonds with coarse sugar and cinnamon. Sprinkle this mixture evenly over the top of the unbaked loaf for a beautiful, crunchy topping that adds both visual appeal and extra almond flavor.
Baking to Golden Perfection
Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The loaf should spring back lightly when gently pressed in the center and start to pull away from the sides of the pan.
Checking for Doneness
The internal temperature should reach 200-205 degrees when measured with an instant-read thermometer. If the top is browning too quickly before the center is done, tent loosely with aluminum foil and continue baking until a toothpick test confirms doneness.
Cooling Process
Remove the loaf from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire cooling rack. This brief cooling time helps the loaf set up while preventing it from breaking apart. Cool completely before slicing for the cleanest cuts.
Preparing Optional Glaze
While the loaf cools, prepare the glaze if using. Whisk together powdered sugar, milk, almond extract, and a pinch of salt until smooth and pourable. The consistency should coat the back of a spoon but still drizzle easily. Adjust with more milk or powdered sugar as needed.
Glazing and Final Presentation
Once the loaf is completely cool, drizzle the glaze over the top using a spoon or squeeze bottle, allowing it to drip down the sides naturally. The glaze adds extra sweetness and creates an elegant, bakery-style appearance that makes this loaf perfect for special occasions.
Slicing and Serving
Using a sharp, serrated knife, cut the loaf into 3/4-inch thick slices with a gentle sawing motion. The slices should reveal beautiful pieces of apricot and almond throughout the tender crumb, creating an attractive presentation that showcases the fruit and nut elements.
Perfect Serving Suggestions
Serve slices at room temperature with butter, cream cheese, or your favorite jam. This loaf pairs beautifully with coffee, tea, or hot chocolate for breakfast or an afternoon snack. Toasted slices are particularly delicious and bring out the nutty almond flavors.
Storage and Freshness
Store the cooled loaf wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 4 days. For longer storage, wrap well and freeze for up to 3 months. Thaw overnight at room temperature before serving. The flavors actually improve after the first day.
Make-Ahead Tips
This loaf can be baked up to 2 days ahead for entertaining. The batter can also be prepared and refrigerated overnight, then baked fresh in the morning. Individual ingredients can be prepped ahead – soak apricots and measure dry ingredients the night before for quick morning assembly.
Seasonal Variations
Try substituting the apricots with other dried fruits like cranberries, cherries, or figs for different flavor profiles. In summer, fold in fresh blueberries or diced peaches. Winter variations might include dried pears with crystallized ginger for warming spice notes.
Gifting and Packaging
This loaf makes a wonderful homemade gift when wrapped in decorative paper or placed in a gift box. Include the recipe card and storage instructions for the recipient. The beautiful appearance and delicious flavor make it perfect for holidays, teacher appreciation, or housewarming gifts.
Troubleshooting Common Issues
If the loaf sinks in the center, it may be underbaked or the oven temperature too low. Dense texture usually results from overmixing or using old baking powder. Fruits sinking to the bottom indicates insufficient flour coating or batter that is too thin.
Tips for Perfect Results
Use room temperature ingredients for the best mixing and texture. Do not skip soaking the apricots, as this prevents them from drawing moisture from the finished loaf. Cool completely before slicing to prevent crumbling. Store airtight to maintain moisture and freshness for several days.
