Apricot Raisin Bread (Vegan)
A sweet, fruity loaf full of apricot puree, raisins, and a hint of cinnamon. A dairy-free and egg-free bread that is great for breakfast or a snack.
You will adore this loaf if you enjoy apricots. It has a ton of freshly pureed apricots, golden and regular raisins, and just a touch of cinnamon and all spice for added flavor. Let’s not forget the sweet apricot glaze on top. This beautiful loaf is very simple to bring together, and it’s even easier if you make the puree ahead of time. Nothing compares to a slice of this bread spread with a little butter or even some apricot jam.
What you will need:
Dried apricots are a must for this recipe and you should have no problem finding them at the market. All other ingredients are basic pantry items.
- all purpose flour
- baking soda
- baking powder
- cinnamon and all spice
- plant based milk
- plant based butter with salt
- plant based yogurt
- vanilla extract
- combination of cane sugar and coconut sugar
- raisins
- dried apricots
How to:
The first step is to make the apricot puree (purchasing the puree is also an option). In a small pot, add the apricots and enough water to cover them (2–3 cups of water). Set the pot over medium heat and bring the water to a simmer. Leave the apricots simmering for roughly 30 minutes. You want them to soften and start breaking apart. When the apricots are ready, drain them through a fine mesh sieve and save the thick liquid left behind (it will be used to flavor the glaze). Place the apricots into a blender or food processor to puree. I placed mine in a food processor and blended them on high for 1 minute. Once pureed, set the apricots aside to cool.
Now that the puree is made, let’s make the bread. In a small bowl, add the flour, baking powder, baking soda, cinnamon, and all spice; whisk and set aside. In a medium bowl, add the apricot puree and melted butter; with a hand mixer, blend on medium speed for about 30 seconds. To the apricot mixture, add both sugars and blend for another 30 seconds. Next, add the milk, yogurt, and vanilla extract; blend for another 30 seconds. To the wet ingredients, add the dry ingredients and blend on medium speed until all ingredients are fully incorporated. Lastly, add the raisins and fold them in until just combined. Pour the batter into a prepared 8×4 loaf pan and bake at 350F for 65 minutes. I had trouble with this loaf browning too much. I felt the need to tent the loaf with tin foil for the last 15 to 20 minutes. Once the loaf is out of the oven, let it rest in the pan for 10 to 20 minutes before transferring it to a cooling rack.
While the loaf is cooling, the glaze can be made. In a small bowl, add the powdered sugar, apricot juice (the liquid saved when the apricots were drained), and milk. Whisk the ingredients together until fully incorporated and smooth. Once the loaf has cooled to room temperature, it can be glazed. Chop 1 or 2 apricots up and sprinkle 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.
So, let’s get started. Please make, bake and enjoy!
Apricot Raisin Bread (Vegan)
Ingredients
Apricot Puree
- 215 grams/ 1⅛ cup dried apricots – this will yield exactly what is required for the recipe
- 2-3 cups water
Apricot Raisin Bread
- 300 grams apricot puree (room temperature)
- 1 stick / 113 grams plant based butter with salt – melted
- 2 tbsp / 30 grams plant based yogurt (room temperature)
- 1/2 cup / 120 grams plant based milk (room temperature)
- 2 cups / 240 grams all purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp all spice
- ½ tbsp vanilla extract
- 6 tbsp / 75 grams cane sugar
- 6 tbsp / 75 grams coconut sugar
- 1 cup raisins – I used a combination of raisins and golden raisins
Apricot Glaze
- ¾ cup / 90 grams powdered sugar
- 2 tbsp apricot juice – left over from boiling the apricots
- 1 tbsp plant based milk
Instructions
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 and blend on high for 1 minute to puree them. Set the puree aside to cool to room temperature.
Apricot Raisin Bread
- 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. Once out of the oven, let the loaf rest in the pan for 15 to 20 minutes before transferring to a cooling rack.
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 bread is completely cool, the glaze can be drizzled over the top of the loaf. One or two apricots can be chopped up and sprinkled over the top of the loaf for a final look.Store the loaf in an airtight container, will stay fresh for 3 to 5 days.
