Best Recipe for  Apricot Bread

FOR THE DOUGH – 1 cup whole milk – 1 1/2 ounce envelope active dry yeast – ¼ cup warm water 100 to 110 degrees – 3 Tablespoons granulated sugar – 2 eggs – ¼ cup unsalted butter melted – 4½-5 cups all-purpose flour – ½ teaspoon salt FOR THE FILLING – ½ dried apricots chopped – ½ cup fresh apricots chopped – ½ cup orange juice – 6 Tablespoons unsalted butter – ½ cup sugar – ¼ all-purpose flour FOR THE TOPPING – 2 Tablespoons unsalted butter melted – ½ cup apricot jam – ½ cup sliced almonds

Cook Time: 2 hours


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prep Time

35 min


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This yeasted Apricot Bread is slightly sweet and a little tart with an incredible apricot filling. Sliced almost are sprinkled on top before it bakes. As soon as it’s out of the oven, apricot jam is brushed on top. Serve slices of this delicious bread with coffee or afternoon tea.

Should you peel apricots before baking? There's no need to peel apricots before baking - the skin will soften during the cooking process and will be perfectly edible. If you're looking for a time-saving shortcut, simply give them a quick wash before adding them to your recipe.

How long do apricots last in a fridge? The shelf life of fully ripe apricots is about four to five days in the refrigerator. Can I freeze apricot bread? Yes, it is a bread that freezes! Simply slice the bread, and wrap each portion with plastic wrap. Put the wrapped portions in zipped lock bags. It will freeze for up to 2 months. Defrost on your counter and then warm it up in your toaster oven or your oven (at 350F for about 10 minutes).


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