Best 6 Honey Apricot Bread Recipes

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In the world of sweet and delectable treats, honey apricot bread stands as a true delight for the senses. With its golden-brown crust, fluffy interior, and tantalizing aroma, this delectable baked good is a perfect companion for a cozy afternoon tea or a delightful breakfast spread. This article will take you on a journey to discover the best recipe for honey apricot bread, guiding you through the culinary steps to create a masterpiece that will impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT BREAD



Apricot Bread image

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

Steps:

  • Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT HONEY BUTTER



Apricot Honey Butter image

This lovely butter is perfect on pancakes, toast, and bagels. It makes 1 pint, so it's perfect for trying and tasting before investing the time for a large batch.

Provided by Deb Wolf

Categories     Low Protein

Time 1h30m

Yield 1 pint

Number Of Ingredients 4

2 cups dried apricots, chopped before measuring
2 lemons
2 cups water
2/3 cup liquid honey

Steps:

  • Grate rind and squeeze juice from lemons; you'll need 2 tablespoons grated rind and 1/2 cup lemon juice.
  • Combine apricots, lemon rind, water, lemon juice in a medium saucepan. Don't use aluminum; stainless steel is good.
  • Bring to a boil over high heat, cover, reduce heat to low and STIRRING FREQUENTLY, keep at a low boil for 35 - 40 minutes or until apricots are tender.
  • CAREFULLY pour into blender or food processor and process until smooth. Return to saucepan.
  • Add honey; stir and return to boil. Again reduce heat and cook, UNCOVERED, at a low boil until very thick. STIR FREQUENTLY.
  • Ladle into hot sterilized jars. Remove air bubbles, wipe rims, add hot lids and rings.
  • Process in boiling water bath for 5 minutes OR refrigerate and use within 1 month.

APRICOT OAT BREAD



Apricot Oat Bread image

A flavorful white bread for the bread machine.

Provided by Kristen Mango

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 10

4 ¼ cups bread flour
⅔ cup rolled oats
1 tablespoon white sugar
2 teaspoons active dry yeast
1 ½ teaspoons salt
1 teaspoon ground cinnamon
2 tablespoons butter, cut up
1 ⅔ cups orange juice
½ cup diced dried apricots
2 tablespoons honey, warmed

Steps:

  • Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
  • Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 14.4 g, Cholesterol 5.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 306 mg, Sugar 9.8 g

FRESH APRICOT-HONEY SPONGE CAKE (RUSSIAN STYLE)



Fresh Apricot-Honey Sponge Cake (Russian Style) image

Summer is the time when we can forget about tinned fruit and canned preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!

Provided by UniChefUK

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h15m

Yield 8

Number Of Ingredients 11

1 tablespoon butter, plus more for pan
3 tablespoons bread crumbs
10 fresh apricots, pitted and sliced
⅓ cup honey
3 large eggs, separated
½ cup white sugar
1 cup white sugar
2 tablespoons milk
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ cup crushed walnuts

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
  • Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
  • Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.
  • Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
  • Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan. Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.

Nutrition Facts : Calories 327 calories, Carbohydrate 65.6 g, Cholesterol 73.9 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 72.9 mg, Sugar 53.7 g

APRICOT WALNUT BREAD



Apricot Walnut Bread image

Make and share this Apricot Walnut Bread recipe from Food.com.

Provided by Lacy S.

Categories     Breads

Time 1h5m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 9

1 (16 ounce) can apricot halves
1/2 cup sugar
1/3 cup shortening
2 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup walnuts, chopped

Steps:

  • Drain apricots and reserve liquid.
  • Place apricots in a food processor and puree.
  • Add enough of the reserved liquid to the puree of apricots to make one cup. Set this mixture aside.
  • Cream sugar and shortening with a mixer until fluffy. Add eggs one at a time.
  • In a seperate bowl, sift together flour, baking powder, baking soda, and salt.
  • Fold in dry ingredients and apricots to eggs sugar mixture alternating. (dry, apricots, dry, apricots, etc.).
  • Stir just until all ingredients are moistened.
  • Stir in walnut pieces.
  • Spoon batter in a loaf pan and bake at 350 degrees for 50 minutes or until a knife stuck into the middle of the bread comes out clean.
  • Remove from pan and cool on a wire rack.

Nutrition Facts : Calories 325.5, Fat 14.8, SaturatedFat 3, Cholesterol 52.9, Sodium 289.9, Carbohydrate 44, Fiber 2.1, Sugar 21.3, Protein 5.8

APRICOT HONEY CAKE



Apricot Honey Cake image

Provided by Joan Nathan

Categories     Cake     Rum     Fruit     Dessert     Rosh Hashanah/Yom Kippur     Apricot     Almond     Fall     Kosher     Honey     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 1 Cake

Number Of Ingredients 14

1/2 cup dried apricots, roughly chopped
1/4 cup dark rum
2 large eggs
1 cup clover honey
1/3 cup vegetable oil
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange
1/3 cup sugar
1 teaspoon salt
1/3 cup apricot jam
1 3/4 cups white rye or unbleached all-purpose flour
1/4 cup cake or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 cup slivered almonds, or roughly chopped walnuts or cashews

Steps:

  • In a small bowl, soak the apricots in the rum for at least 30 minutes.
  • Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
  • In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
  • Sift the 2 flours and the baking soda into another bowl.
  • Strain the apricots, reserving the excess rum.
  • Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
  • Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.

Tips:

  • Choose ripe apricots: Using ripe apricots will ensure that your bread has the best flavor and texture. Look for apricots that are plump and slightly soft, with a deep orange color.
  • Use fresh lemon juice: Fresh lemon juice adds a bright, citrusy flavor to the bread. Avoid using bottled lemon juice, as it can have a bitter taste.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dense bread. Mix the ingredients just until they are combined.
  • Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.
  • Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

Honey apricot bread is a delicious and easy-to-make bread that is perfect for breakfast, brunch, or dessert. The combination of sweet apricots, honey, and warm spices creates a flavorful and moist bread that is sure to please everyone. With its simple ingredients and straightforward instructions, this bread is a great option for bakers of all skill levels.

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