Apricot Quickbread

Some sweetness doesn’t ask for permission. It just arrives, soft and golden.

Apricot Quickbread

A moist, fruit-studded quickbread with tender crumb and sunlit sweetness in every slice.

Ingredients

  • 1 cup dried apricots – diced
  • 2 cups warm water
  • 1 cup sugar
  • 2 tablespoons butter, softened
  • 1 large egg
  • 3/4 cup orange juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup chopped nuts
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sumac


How The Alchemy Happens

Preheat oven to 350°.
Soak apricots in warm water for 30 minutes.
Mix all the dry ingredients together.
In a large bowl, cream the sugar, butter and egg. Stir in orange juice.
Add the dry ingredients mixture.
Stir into creamed mixture just until combined.
Drain apricots well; add to batter with nuts.
Pour into a greased 9×5-in. loaf pan.
Bake at 350° for 55 minutes or until bread tests done.
Cool 10 minutes in pan before removing to a wire rack.



🔙 Back to the Kitchen

Not all comfort is warm—some comes cooled, wrapped in wax paper, and shared at tea.