Your Best Apricot Quick Bread Recipe

Our Great Buttermilk Quick Bread, Loaded with Luscious Apricots

Buttermilk-based bread is one of the baker’s go-to recipes. Flavorful, a bit rich, and infinitely versatile, this sweet quick bread recipe, passed down through families by generations of bakers, is a fantastic base for toasted nuts, seeds, and dried fruits. Apricots, both fresh and dried, are a tender and sweet addition. Super easy to make, consider this basic sweet buttermilk bread recipe a palette for your cooking creativity.

We love recipes that can double as a bread or a dessert, depending on the occasion. This Apricot Quick Bread can do just that. Freshly sliced, it’s deliciously moist to eat.  Leftover bread (if you have any!), freezes well, unsliced, wrapped in plastic wrap and placed in an airtight container or zippered storage bag. 

Baked in our Nonstick 9x13” Baking Pan, the finished bread can be cut into quarters, wrapped tightly in plastic wrap, and refrigerated until just before serving time. When quartered, this recipe will yield four mini-loaves ready to slice or to cut into pretty circles with our Round Cookie and Biscuit Cutter Set.


Apricot Quick Bread

Gather Your Tools:

Nonstick 9x13” Baking Pan

Round Cookie and Biscuit Cutter Set

Baking and Cooling Rack

Measuring cups and spoons

Mixing bowls




Gather Your Ingredients:

1 Tablespoon butter

1 Tablespoon cinnamon and sugar mixture

2 teaspoons baking soda

1 teaspoon salt

3 ¼ cups flour

1 ½ cups light brown sugar

2 eggs

2 Tablespoons butter, softened

2 cups buttermilk

1 cup chopped pecans

1 cup chopped dried apricots

Cinnamon and sugar mixture for topping, if desired


Get Ready to Bake:

  1. Preheat oven to 350 degrees F.
  2. Lightly butter baking pan. Sprinkle with cinnamon and sugar mixture and tilt and tap pan so that all surfaces are dusted with mixture. This step will create a bit of crunchy sweetness on the bread’s exterior.
  3. Mix baking soda, salt, and flour in bowl and set aside.
  4. In large mixing bowl, combine brown sugar, eggs, and softened butter. Mix well.
  5. With mixer on low speed, drizzle in buttermilk and mix until well incorporated.
  6. Add flour mixture a bit at a time and mix until well blended. Scrape down sides of bowl and continue blending until mixture is smooth.
  7. Fold toasted pecans and dried apricots into batter.
  8. Pour into prepared pan and bake for 45-55 minutes until cake tester inserted into center of bread comes out clean. Cool in pan on baking and cooling rack for approximately 10-15 minutes before cutting.

Baker’s Bits: To take this bread to the next level into dessert territory, we suggest cutting thin, even slices, two per person. Lightly toast the slices and begin by placing one slice on the dessert plate. Layer with whipped cream cheese, warmed apricot preserves, and toasted pecans. Repeat and serve with an extra drizzle of preserves on the plate. Be sure to add slices of fresh apricots to finish off the dessert. 

Here’s another helpful tip: If you cut this quick bread into circles, never waste the irregularly shaped bits that may be leftover. Toast them on a baking sheet. When cooled, crumble the toasted bits into a topping for yogurt or ice cream.

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