Apricot Bread, a soft and fragrant cake made with apricot puree that you can prepare with a blender without making a mess!
This kind of fruit-based pound cake is perfect for both breakfast and snack.
The sugar amount is calibrated for fairly ripe apricots, if yours are less ripe, add more sugar, otherwise add less.
The preparation is very simple: put all the ingredients in a blender or food processor, blend for a couple of minutes and the batter is ready!
It really can’t get any simpler!
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you still have doubts or curiosity, you can leave a comment or use the contact form at the end of the page.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 248.34 (Kcal)
- Carbohydrates 33.85 (g) of which sugars 16.96 (g)
- Proteins 5.87 (g)
- Fat 10.90 (g) of which saturated 1.30 (g)of which unsaturated 6.20 (g)
- Fibers 1.93 (g)
- Sodium 25.28 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Apricot Bread
- 10.58 oz apricots (pitted)
- 2 eggs (size M)
- 1/2 cup sugar
- 1/4 cup sunflower oil
- lemon zest (from half a lemon)
- 1 1/2 cups all-purpose flour
- Half packet baking powder (about 8g)
- 1/3 cup almond flour
- as needed sliced almonds
Tools
- Food Processor
- Cutting Board
- Bowl
- Kitchen Scale
- Loaf Pan
- Parchment Paper
Apricot Bread Recipe
Start preparing the apricot bread by washing the fruit.
Cut each apricot into quarters and remove the central pit.
Decide whether to keep or remove the peel; I kept it.
Transfer the sliced apricots into the blender.
Blend until you get a puree.
Add the two medium eggs, sugar, lemon zest (untreated), and sunflower oil to the blender as well.
Blend until you get a smooth mixture.
Continue by adding almond flour, all-purpose flour, and baking powder to the apricot mixture.
Blend again until you have a smooth, lump-free batter.
Transfer the batter into a greased or parchment-lined 12-inch loaf pan.
Level the surface and finish with sliced almonds.
Bake the apricot bread in a static oven at 350°F for 45-50 minutes (do the toothpick test before taking it out).
Let it cool completely before slicing and eating.
Apricot Bread
Consult this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Interested in other recipes? Try this one —> BANANA BREAD WITHOUT BUTTER
How long does it last?
You can store the apricot bread for 2-3 days, preferably in an airtight container.
Can I use whole wheat flour instead of all-purpose?
Yes, in equal amounts.
Can I use other nut flours?
Definitely, choose whichever you prefer, in the case of hazelnut flour, the amount remains the same.
Also try Orange Bread!
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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