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sliced apricot bread

Quick Apricot and Walnut Bread with Crumble Topping

Sylwia Vaclavek
Juicy apricots, toasty roasted walnuts, and a buttery, nutty streusel top — this quick bread is irre
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 338 kcal

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

Serving: 1sliceCalories: 338kcalCarbohydrates: 34gProtein: 6gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 64mgSodium: 157mgPotassium: 149mgFiber: 2gSugar: 16gVitamin A: 845IUVitamin C: 2mgCalcium: 61mgIron: 2mg
Keyword apricot bread, apricots, sweet bread
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