Apricot Almond Bread with Dried Apricots and Toasted Almonds

Quick Recipe Version (TL;DR)

• Yield: 1 (9 x 5-inch) loaf, about 12 slices
• Prep Time: 25 minutes
• Cook Time: 35–40 minutes
• Total Time: 2 hours 30 minutes (includes rising and cooling)

Quick Ingredients

• Bread flour: 300 g (2 1/2 cups)
• Granulated sugar: 50 g (1/4 cup)
• Instant yeast: 7 g (2 1/4 tsp)
• Fine salt: 6 g (1 tsp)
• Whole milk (warm, 110°F/43°C): 180 g (3/4 cup)
• Large egg: 1
• Unsalted butter (softened): 56 g (4 tbsp)
• Orange zest: 1 tbsp (from 1 orange)
• Dried apricots (chopped): 170 g (1 cup packed)
• Hot water (for soaking apricots): 120 g (1/2 cup)
• Sliced almonds (toasted): 85 g (3/4 cup)

Do This

• 1) Toast almonds at 350°F (175°C) for 6–8 minutes; cool.
• 2) Chop apricots; soak in 1/2 cup hot water 10 minutes; drain and pat dry.
• 3) Mix flour, sugar, yeast, salt, and orange zest. Add warm milk + egg; knead in butter until smooth.
• 4) Knead in apricots and almonds. Rise covered until doubled, 60–75 minutes.
• 5) Shape, place in greased 9 x 5 pan, and proof until loaf crowns 1 inch above rim, 35–55 minutes.
• 6) Bake at 350°F (175°C) for 35–40 minutes (center 190°F/88°C). Tent if browning fast.
• 7) Cool 10 minutes in pan, then fully on a rack (at least 1 hour) before slicing.

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Why You’ll Love This Recipe

• Lightly sweet, buttery crumb with bright pops of apricot in every slice.
• Toasted almonds add real crunch and a warm, nutty aroma.
• Simple enriched dough that’s friendly for home bakers (no special equipment required).
• Excellent for toast, French toast, or a not-too-sweet snack with coffee or tea.

Grocery List

• Produce: 1 orange (for zest)
• Dairy: whole milk, unsalted butter
• Pantry: bread flour, granulated sugar, instant yeast, fine salt, dried apricots, sliced almonds

Full Ingredients

Dough

• Bread flour: 300 g (2 1/2 cups), spooned and leveled
• Granulated sugar: 50 g (1/4 cup)
• Instant yeast: 7 g (2 1/4 tsp)
• Fine salt: 6 g (1 tsp)
• Orange zest: 1 tbsp, finely grated
• Whole milk: 180 g (3/4 cup), warmed to 110°F (43°C)
• Large egg: 1 (about 50 g without shell), room temperature
• Unsalted butter: 56 g (4 tbsp), softened (not melted)

Mix-ins

• Dried apricots: 170 g (1 cup packed), chopped into 1/4-inch pieces
• Hot water: 120 g (1/2 cup), for soaking apricots
• Sliced almonds: 85 g (3/4 cup), toasted and cooled

For the Pan

• Unsalted butter or neutral oil: about 1 tsp, to grease the pan

Step-by-Step Instructions

Step 1: Prep the mix-ins (toast almonds and soften apricots)

Heat the oven to 350°F (175°C). Spread the sliced almonds on a small sheet pan and toast for 6–8 minutes, stirring once halfway through, until lightly golden and fragrant. Remove and let cool completely.

Meanwhile, chop the dried apricots into 1/4-inch pieces. Place them in a heatproof bowl, pour over the 1/2 cup (120 g) hot water, and let soak for 10 minutes. Drain well, then pat dry with paper towels so the dough doesn’t get slippery or overly wet.

Step 2: Mix the dough

In a large mixing bowl, whisk together the bread flour, sugar, instant yeast, salt, and orange zest. Add the warm milk and the egg.

Stir with a sturdy spoon until a shaggy dough forms, then switch to kneading by hand (or use a stand mixer with a dough hook on medium-low).

Step 3: Knead in the butter until smooth and elastic

Add the softened butter a tablespoon at a time, kneading well after each addition. At first the dough may look messy and greasy; keep kneading and it will come together.

Knead until the dough is smooth, elastic, and slightly tacky but not sticky, about 8–10 minutes by hand (or 6–8 minutes in a mixer). If the dough is very sticky after a few minutes of kneading, add extra flour 1 teaspoon at a time (up to 1 tablespoon total), kneading between additions.

Step 4: Add apricots and almonds without tearing the dough

Flatten the dough into a rough rectangle. Sprinkle over the drained, dried apricots and the toasted almonds. Fold the dough over itself and knead gently until the fruit and nuts are evenly distributed, about 1–2 minutes. If pieces pop out, just press them back in.

Step 5: First rise (bulk fermentation)

Form the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm spot until doubled in size, 60–75 minutes (the dough should look puffy and hold a light fingerprint when pressed).

Step 6: Shape, pan, and proof for a tall loaf

Grease a 9 x 5-inch loaf pan. Turn the dough out onto a lightly floured surface and gently press into a rectangle about the width of the pan. Roll up tightly into a log, pinch the seam closed, and place seam-side down in the pan.

Cover loosely and let rise until the center of the loaf crowns about 1 inch above the rim of the pan, 35–55 minutes depending on room temperature.

Step 7: Bake until golden and fully set

Heat the oven to 350°F (175°C). Bake the loaf for 35–40 minutes, until deep golden brown.

If the top is browning too quickly, tent loosely with foil after 25 minutes. The bread is done when an instant-read thermometer inserted into the center reads 190°F (88°C).

Step 8: Cool completely for clean slices

Remove the pan to a rack and cool for 10 minutes. Turn the loaf out and cool completely on the rack for at least 1 hour before slicing. This prevents a gummy texture and helps the apricot-studded crumb set.

Pro Tips

• Toast the almonds: It’s a small step that makes a big difference in flavor and crunch.
• Dry the apricots after soaking: Draining and patting them dry keeps the dough from turning wet and heavy.
• Watch the proof, not the clock: The second rise is ready when the dough crowns about 1 inch above the pan.
• Use a thermometer for certainty: Pull the loaf at 190°F (88°C) in the center for a soft, fully baked crumb.
• Cool fully before slicing: Warm enriched bread can compress and feel sticky if cut too early.

Variations

• Apricot Almond Orange-Honey: Replace sugar with 60 g (3 tbsp) honey and reduce milk to 165 g (2/3 cup + 1 tbsp).
• Apricot Pistachio: Swap sliced almonds for 85 g (3/4 cup) shelled pistachios (toasted).
• Spiced Winter Loaf: Add 1 tsp ground cardamom or 1/2 tsp cinnamon to the dry ingredients for a warmer flavor.

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for 2 days. For longer storage, slice and freeze in an airtight bag for up to 2 months. Toast slices straight from frozen for the best texture. You can also toast the almonds and chop/soak/drain the apricots up to 1 day ahead and keep them covered at room temperature (almonds) and refrigerated (apricots), then bring the apricots back to room temperature and pat dry again before mixing.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 240 calories, 7 g protein, 9 g fat, 34 g carbohydrates, 3 g fiber, 13 g sugars, 220 mg sodium.