Easy to make, this delightful bread is literally for busy peoples.
I love making quick breads, not only because they are typically fast, but also because they offer so many flavor possibilities.
This loaf-type bread is enriched with dried fruits and nuts. It tastes so good and keep well for few days.
Less sugar and fat content than cake, this apricot bread makes a wonderful breakfast, snack or even a nice dessert for any elaborate occasions.
- 1½ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ⅔ cup cane sugar
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons coconut oil
- ¼ cup orange juice
- zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
- ½ cup finely chopped dried apricots
- ½ cup coarsely chopped walnuts
- Grease a loaf pan.
- Preheat oven to 350F.
- In a large bowl, combine flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat the eggs with the sugar until light and pale in color.
- Stir in the melted butter, coconut oil, orange juice, lemon zest, vanilla extract and yogurt.
- Stir the dry ingredients into the egg mixture, until just combined.
- Add the dried apricots and walnuts, and mix gently.
- Transfer the batter into the pan and spread evenly.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 40-45 minutes.
- Let cool in the pan on a rack for 5 minutes before unmolding to cool completely.