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.
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 8x4 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.