Quick Apricot and Walnut Bread with Crumble Topping
Juicy apricots, dry-roasted walnuts, and a buttery, nutty crumb topping make this Quick Apricot Bread an end-of-summer essential.
Made with browned butter, creamy yogurt, and a hint of cinnamon, every slice is tender, fragrant, and just sweet enough. Perfect for coffee breaks, brunch spreads, or sneaking that “just one more” slice.
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How is this recipe different?
- We used browned butter – adds a rich, nutty aroma you just can’t get from regular melted butter.
- Roasted walnuts – deepen the nutty flavor and add a warm, toasty crunch.
- Coconut sugar – for a natural, caramel-like sweetness that balances the fruit.
Key Ingredients and Substitutions
Greek yogurt – thick, tangy, and full of moisture. It helps to keep this quick bread tender with just the right balance of richness. I love the subtle tang it adds, but if you don’t have Greek yogurt, sour cream makes an excellent substitute. For a slightly lighter loaf, plain whole-milk yogurt will also do the trick.
Fresh apricots – juicy, tart-sweet stone fruit. Fresh apricots bring a delicious flavor and texture that softens as the bread bakes. No peeling required — just pit and chop. If apricots aren’t in season, peaches or nectarines are natural swaps, and in cooler months, well-drained canned apricots will work, too. You can also use dried apricots, but you need to rehydrate them first.
Coconut sugar – with its mellow caramel notes, coconut sugar adds depth without making the bread overly sweet. I like using it alongside brown sugar for balance, but you can easily use all brown sugar if that’s what you have on hand. White sugar works as well.
Walnuts – once roasted, walnuts turn warm, toasty, and just slightly bitter, pairing beautifully with sweet fruit. I love the rustic crunch they bring to this bread. Pecans are a softer, buttery alternative, and if you want a nut-free version, pumpkin seeds or sunflower seeds make a great stand-in.
Other wet ingredients: eggs, butter, and heavy whipping cream.
Other dry ingredients: all-purpose flour, baking powder, baking soda, and brown sugar.
Spices: cinnamon, salt, vanilla, and almond extract.
Equipment you will need
- large mixing bowl
- whisk and spatula or wooden spoon
- loaf pan
- parchment paper
- cooling wire rack
- sharp knife for chopping apricots and nuts
Top Tips
Brown the butter slowly over medium heat, swirling the pan, until the milk solids turn golden and it smells nutty — pull it off the heat before it burns.
Roast the walnuts before chopping to bring out their flavor and remove any bitterness.
Use full-fat yogurt for a tender, moist loaf — low-fat can make the bread drier.
Cool completely before slicing for neat slices — or embrace the crumb chaos if you just can’t wait.
How to make it
- Preheat oven to 350°F (175°C). Using cooking spray or vegetable oil, grease & line a loaf pan with parchment paper.
- Dry roast the walnuts over medium heat. Cool slightly and chop coarsly.
- Brown the butter in a small saucepan until nutty and golden; cool slightly.
- In a small bowl, mix flour, brown sugar, walnuts, and cinnamon.
- Cut in cold butter and using your hands, process until crumbly. Chill until needed.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl: whisk browned butter, brown sugar, coconut sugar, eggs, heavy cream, yogurt, vanilla, and almond extract until smooth.
- Gently fold the flour mixture into the egg mixture until just combined.
- Alternatively, you can toss chopped apricots with a spoonful of flour, then fold them into the batter with walnuts.
- Spread batter evenly into a prepared loaf pan, top with streusel topping.
- Bake 55–65 min, until golden brown and the toothpick comes out clean (tent with aluminum foil if streusel browns too quickly).
- Let the bread cool in pan 15 min, then lift it out to cool completely on a wire rack.
Best ways to enjoy this delicious bread
- Just as it is – warm from the oven with a cup of coffee or tea
- With butter – a little salted butter melts into the soft crumb and makes it extra indulgent.
- Fruit preserves or jam – cherry, raspberry, or apricot jam pair beautifully with this bread.
- Cream cheese or mascarpone – spreadable creaminess + crumble topping = dreamy breakfast.
- French toast – slice it thick, dip in egg and milk, fry it up.
- Bread pudding – cube up leftover bread and bake it with custard.
- Ice cream sandwich – two slices with a scoop of vanilla ice cream in the middle. You’ll thank me later.
- Holiday season sidekick – serve alongside tea, mulled wine, or as an addition to a cheese board.
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Storage instructions, reheating
- Room temperature: Store the cooled bread in an airtight container or tightly wrapped in plastic wrap for up to 2 days. Since it’s made with fresh fruit, it’s a little more perishable than a plain quick bread.
- Refrigerator: Store wrapped or in an airtight container for up to 5 days. This keeps the bread moist but can make it a bit denser when cold.
- Freezer: For longer storage, slice the bread, wrap each slice (or the whole loaf) tightly in plastic wrap or foil, and freeze for up to 3 months. This makes it super easy to grab a slice when you want one.
Reheating
- Room temp slices: Just enjoy as-is, or toast lightly in a toaster or skillet with a little butter for extra flavor.
- Microwave: Warm a slice for 10–15 seconds if refrigerated, 20–30 seconds if frozen (wrapped in a damp paper towel to prevent dryness).
- Oven: Wrap the whole loaf in foil and warm at 325°F (165°C) for about 10–15 minutes if refrigerated, or 20–25 minutes from frozen.
Quick Apricot and Walnut Bread with Crumble Topping
Equipment
- large mixing bowl
- whisk or spatula
- loaf pan
- parchment paper
- cooling rack
- knife
Ingredients
For the Bread
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter browned and slightly cooled
- ⅓ cup brown sugar
- ⅓ cup coconut sugar
- 2 large eggs room temp
- ¼ cup heavy whipping cream
- ¼ cup Greek yogurt (full-fat)
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 ½ cups apricots pitted & chopped into 1–2 cm chunks
- ¾ cup roasted walnuts chopped
For the Streusel
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold unsalted butter cubed
- ¼ cup walnuts dry roasted, finely chopped
- Pinch cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease & line a loaf pan with parchment.
- Dry roast walnuts if not already done. Cool and chop.
- Brown the butter in a small saucepan until nutty and golden; cool slightly.
- Make the crumble. In a small bowl, mix flour, brown sugar, walnuts, and cinnamon.
- Cut in cold butter. Using your hands, mix until crumbly. Store in the fridge.
- In a medium bowl: whisk flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl: whisk browned butter, brown sugar, coconut sugar, eggs, heavy cream, yogurt, vanilla, and almond extract until smooth.
- Gently fold dry ingredients into wet until just combined.
- Add chopped apricots and walnuts. Save some for the top layer.
- Spread batter evenly into the loaf pan. Top with more chopped apricots, walnuts, and the crumble.
- Bake 55–65 min, until a toothpick comes out clean (tent with foil if streusel browns too quickly).
- Cool in pan 15 min, then lift out to cool completely on a rack.
Notes
- Brown the butter slowly over medium heat, swirling the pan, until the milk solids turn golden and it smells nutty.
- Roast the walnuts before chopping
- Use full-fat yogurt for a tender, moist loaf
- Tent with foil during the last 15 min of baking if the streusel is getting too dark.
Nutrition
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Conclusion
Move over Banana Bread. This Apricot Nut Bread recipe is taking over, and in no time, it will become a family favorite. It’s hearty yet tender, sweet but not too sweet, and perfect for sharing—or keeping all to yourself.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can swap part of the all-purpose flour for whole wheat flour to add more nutty flavor and fiber. I recommend starting with a 50/50 mix to keep the bread light while still getting that hearty texture. If you go 100% whole wheat, expect a denser loaf, so adding an extra splash of milk or water can help keep it moist.
Can I use dried apricots instead of fresh?
Definitely! Dried apricots or other dried fruits add concentrated sweetness and a chewy texture. Chop them into small pieces and soak them in warm water (or even a splash of orange or lemon juice) for 10–15 minutes before folding them into the batter. This keeps them plump and prevents them from pulling too much moisture out of the bread.
Can I use coconut oil instead of butter?
Yes, you can totally use coconut oil. Use it in a 1:1 ratio. If you use unrefined (virgin) coconut oil, you’ll get a light coconut flavor. Go for refined coconut oil if you want to keep the flavor plain. Coconut oil will give you a tender crumb, but the bread might be a little more moist and slightly denser compared to butter.
Tip: Make sure your eggs and any milk/yogurt in the batter aren’t fridge-cold when you add them, otherwise the coconut oil can solidify into little clumps.
