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Almond Apricot Quick Bread

This versatile quick bread is best savored slowly. It's a breakfast loaf, dessert and food gift— all in one. I also like to use the buttery crumb topping on pies, coffee cakes and muffins.
  • Total Time
    Prep: 25 min. + standing Bake: 1 hour
  • Makes
    2 loaves


  • 1-1/2 cups water
  • 1 cup chopped dried apricots
  • 5 cups all-purpose flour
  • 2 cups sugar
  • 7 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons grated orange zest
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 cup whole milk
  • 1/3 cup vegetable oil
  • 3/4 cup orange juice
  • 1 cup chopped almonds
  • 2/3 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • Pinch salt
  • 1/4 cup cold butter, cubed
  • 1/2 teaspoon vanilla extract


  • 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.

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