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Friday, June 30, 2017

Mini Apricot-Almond Loaves

Summer is in full swing in Northern California...which means the Farmer's Market is filled with a vast array of fresh fruits and veggies - among them apricots!  This recipe pairs apricots with my new obsession: baking mini quick bread loafs. Mini quick breads make a fun food gift, breakfast, snack or dessert. The burst of tart apricot surrounded by lightly spiced sweet bread is delicious!



  • 1 3/4 cups unbleached all purpose flour
  • 1/2 cup almond flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 eggs, well beaten
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups chopped fresh apricots


  1. Preheat oven to 350F.
  2. Mix flour, almond flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl.
  3. Combine eggs, oil, vanilla and almond extract in a small bowl.
  4. Stir liquid ingredients into dry ingredients until just combined. Batter will be very stiff.
  5. Fold in apricots.
  6. Divide batter evenly among 12 greased and floured mini loaf pan cavities (loaf dimension 4-in long x 2.5-in wide x 1.5-in high) and bake 25-28 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in pan 10 minutes and then gently remove from pan to cool completely on wire rack.
  8. Store in airtight container in refrigerator up to 4 days.


Pam said...

Yum! The bread looks delicious! We love apricots so thanks for the recipe!

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