Gluten-Free Apricot Almond Quick Bread


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Average Rating: 5 | Rated By: 3 users

Easiest Gluten-Free Apricot Almond Quick Bread for your weekday baking. Pantry staple ingredients, super quick to prepare and made with fresh apricots. My favourite part? The juicy cinnamon slices of apricots in every bite. It’s the perfect quick bread recipe to whip up today.

I will admit apricots are my favourite fruit, and since they are starting to pop up in the stores, I wanted to make a gluten-free breakfast quick bread filled with juicy apricots. The best part, apricots are super low in calories. Each apricot has only about 17 calories and only about 3 net carbs. Yey!

The ingredients!

As I mentioned this apricot almond quick bread is made with ingredients you will most likely have in your pantry…besides the fresh apricots. First, you will need a good gluten-free flour blend because this is the only flour you will use in this recipe. I found that better batter flour always gives me the best results. I tend to stay away from blends that include bean flour because bean flour makes everything dense and heavy. To make this quick bread healthier, I used olive oil and coconut sugar. I know sugar is sugar, but coconut sugar has a lower glycemic index. The rest of the ingredients you will need are eggs, yogurt, baking powder, cinnamon, vanilla and salt. To give the apricot quick bread a crunchy topping, I added a handful of sliced almonds.

The details!

Toss the apricot slices in some coconut sugar and cinnamon. Whisk the eggs with olive oil and sugar and add the dry ingredients. To make sure the apricots are well spread out through the apricot bread, I layered them between the batter. I often find when you mix fruit in the batter, the fruit stays on the bottom. For the finish some sliced almonds, they add a nice crunchy topping. If you don’t have almonds, you can use chopped pecans or walnuts.

The texture is super soft and moist with sweet cinnamon apricots throughout. For me, it is the crunchy topping that sets this quick apricot bread apart from most. You will find that every last bite will keep you wanting another. Sometimes I drizzle a bit of honey or maple syrup over the slices, but I only do this if I am craving something extra sweet. Enjoy!

If you like apricots, check out these gluten-free recipes with apricots.

Ingredients

  • 4 ripe but firm apricots halved and thinly sliced
  • 1 tsp. GF cinnamon
  • 1/3 cup + 3 Tbsp. coconut sugar or sweetener of choice, divided
  • 3 large eggs
  • 1/4 cup Extra virgin olive oil
  • 1/3 cup full-fat plain yogurt
  • 1 tsp. pure vanilla extract or almond extract
  • 1 1/4 cup GF all-purpose flour blend (I used better batter) Spoon flour into the measuring cup and level it off. Do not scoop out the flour with the measuring cup.
  • 2 tsp. GF aluminum-free baking powder
  • 1/4 tsp. Sea salt
  • 1/4 cup sliced almonds
  • Instructions

  • Preheat oven to 375 F and line a loaf pan 5 x 8-inch with parchment paper
  • Toss apricots with 3 tablespoons of coconut sugar and cinnamon. Set aside for 10 minutes
  • Beat 3 eggs with 1/3 cup of coconut sugar and olive oil until sugar dissolves. Add yogurt and vanilla and mix to combine
  • In a separate bowl, whisk together flour, baking powder and salt. Add to the egg mixture and mix to combine
  • Spread half the batter into the pan. Top with 1/2 of the apricot slices in an even layer, then remaining batter and finish with apricot slices. 
  • Pour leftover apricot juice over the apricots and finish with sliced almonds
  • Bake for 38 - 40 minutes, until set in the middle and golden brown on top
  • Let the cake cool for about 10 minutes before carefully removing it from the pan. Place on a rack to cool


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