Best Apricot Quick Bread Recipes

APRICOT-BANANA QUICK BREAD

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon zest., Transfer to a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

ZUCCHINI-HAZELNUT-APRICOT QUICK BREAD WITH LEMON GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried apricots and hazelnuts and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ALMOND APRICOT QUICK BREAD

Steps:

• In a small saucepan, bring water and apricots to a boil. Cover; remove from the heat and let stand for 10 minutes. Drain, reserving 3/4 cup apricot liquid; set apricots aside. In a large bowl, combine flour, sugar, baking powder, salt, orange zest and baking soda. In another bowl, combine eggs, milk, oil, orange juice and reserved apricot liquid. Stir into dry ingredients just until moistened. Fold in the almonds and apricots. Pour into two greased 9x5-in. loaf pans. In a small bowl, combine flour, confectioners' sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in vanilla. Sprinkle over loaves. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

APRICOT QUICK BREAD

Steps:

• Preheat oven to 350º. Grease large loaf pan and line with parchment paper.
• Cream together the butter, sugar, orange extract, the salt, baking powder and cinnamon until well blended. Beat in the eggs one at a time, beating well after each addition. Stir in the flour, then add the milk 1/4 cup at a time, stirring well after each addition. Gently mix in the dried fruit.
• Spoon the batter into the loaf pan. Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the bread from the oven, and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.