Apricot Raisin Bread (Vegan) (Edit recipe)

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If you're a fan of apricots, this loaf is sure to please. It's packed with a blend of apricot puree made from dried apricots, golden and regular raisins, and lightly seasoned with cinnamon and allspice for warmth. Finished with a sweet apricot glaze, this delightful loaf comes together easily, especially if you prepare the puree beforehand. This quick bread is dairy- and egg-free, making it the perfect bake for any apricot enthusiast.

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Original Recipe

PREP TIME

1 hour

COOK TIME

1 hour

INGREDIENTS

21

Serves: 8

Ingredients

Apricot Puree

215 grams Apricots, Dried, (this should yield exactly what is needed for the recipe)
3 cups Water

Apricot Raisin Bread

300 grams apricot puree
8 Tbsp Plant-Based Butter, - melted
2 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
.5 cup Oat Milk, Organic, -room temperature (any plant-based milk will work)
2 cups All Purpose Flour
1.5 tsp Baking Powder
.5 tsp Baking Soda
1 tsp Cinnamon, Ground
.5 tsp ground all spice
.5 Tbsp Vanilla Extract
6 Tbsp Cane Sugar
6 Tbsp Coconut Sugar
1 cup Raisins, (I used a combination of regular and golden raisins)

Apricot Glaze

0.75 cup Powdered Sugar
2 Tbsp apricot juice, (juice leftover from boiling the dried apricots)
1 Tbsp Oat Milk, Organic, (any plant-based milk will work)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the apricot puree: To a small pot add the apricots; add enough water to the pot to cover the apricots (2 to 3 cups). Bring the apricots to a simmer and leave them to soften (takes 30 to 40 minutes).
Once they are soft enough to start breaking apart, take them off the heat and pour them over a mesh sieve to drain and save the thick juice left behind for later.
Place the drained apricots into a food processor or blender and blend on high for 1 minute to puree them. Set the puree aside to cool to room temperature.
To prepare the loaf: Prepare an 8×4 loaf pan and preheat the oven to 350F.
To a small bowl add the flour, baking powder, baking soda, cinnamon and all spice; whisk to combine and set aside.
To a medium bowl add the apricot puree and melted butter. Blend the ingredients together with a hand mixer on medium speed for 1 minute.
Add both sugars to the apricot mixture and continue blending for 30 seconds.
Add the milk, yogurt, and vanilla extract to the apricot mixture and blend for 30 seconds.
Add the dry ingredients to the wet ingredients and blend until just combined.
Add the raisins; stir just enough to incorporate the raisins.
Pour the batter into the prepared pan and bake for 65 minutes. I found the need to tent the loaf for the last 15 to 20 minutes to prevent it from over browning.
Once out of the oven, let the loaf rest in the pan for 15 to 20 minutes before transferring it to a cooling rack.
To prepare the apricot glaze: In a small bowl combine the powdered sugar and apricot juice (juice left over from cooking the apricots down) and milk; stir until fully incorporated and smooth.
Once the loaf is completely cool, the glaze can be drizzled over the top. One or two apricots can be chopped up and sprinkled over the top of the loaf for a final look.
The loaf will stay fresh for 3 to 5 days if kept in an airtight container on the counter, longer if kept in the refrigerator.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	453
Fat:	10 g
Carbohydrates:	81 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	169 mg
Fiber:	3 g
Sugars:	49 g
Sugar Alcohol:	0 g
Calculated per serving.