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Rustic Gluten-Free Apricot Walnut Quick Bread for a sweet summer treat. This quick bread is packed with juicy fresh apricots, crunchy walnuts, and warm cinnamon spice. It’s a wholesome, easy-to-make loaf with a moist, tender crumb and exceptional flavor. Perfect for breakfast or snacks, and delicious topped with a scoop of ice cream for dessert.
Why This Gluten-Free Apricot Walnut Quick Bread Stands Out
This isn’t just any gluten-free quick bread—The sweet-tart flavor of ripe apricots pairs perfectly with earthy walnuts, all wrapped in a tender, cinnamon-scented crumb.
Here’s why this gluten-free apricot quick bread is exceptional
It’s 100% gluten-free and made simply with 1:1 gluten-free flour blend.
It uses wholesome ingredients, olive oil, eggs, and buttermilk.
It comes together easily with no mixer required—blend, whisk, and bake!
Ingredients That Make a Difference
Fresh Apricots: Bring fresh flavor and moisture to the crumb.
Chopped Walnuts: Add crunch, richness, and balance to the soft texture.
Brown Sugar & Cinnamon: Infuse the loaf with warm flavor.
Gluten-Free Flour: A 1:1 flour blend simplifies the recipe by using only one flour.
Buttermilk & Olive Oil: Keep the quickbread soft, rich, moist and crumble free.
5 Benefits of Using Buttermilk in Gluten-Free Quick Bread
Buttermilk is a tangy, cultured dairy product made by fermenting milk, here are 5 benefits using it in gluten free quick bread recipes.
1) Tender, Moist Texture (Even Without Gluten)
While buttermilk typically helps tenderize gluten in wheat-based recipes, in gluten-free baking, it still contributes to a soft texture by hydrating flour more effectively and enhancing structure through its proteins and acidity.
2) Moisture Without Heaviness
Buttermilk adds moisture while being lower in fat than butter or oil, helping create a moist, soft crumb without making the loaf greasy or dense. Buttermilk has only 98 calories and 2.2 grams of fat per cup. (based on most brands)
3) Lower Fat, Fewer Calories
It can replace or reduce butter or oil in a recipe, cutting overall fat and calories while maintaining richness.
4) Flavor Enhancement
Its subtle tanginess balances sweetness and enhances flavor complexity—especially with fruits (like apricots), nuts, or warm spices.
5) Boosts Rise with Baking Soda
When paired with baking soda, buttermilk’s acidity triggers a strong leavening reaction, giving gluten-free batters a better lift and fluffier crumb.
4 Easy Steps to Homemade Quick Bread
Making this gluten-free apricot walnut quickbread is simple enough for weeknight baking.
Make the Filling: Toss chopped apricots and walnuts with brown sugar and cinnamon. This adds extra flavor to this quickbread.
Mix Dry Ingredients: Whisk together the gluten-free flour blend, baking soda, and salt.
Blend Wet Ingredients: Combine eggs, buttermilk, brown sugar, olive oil, and vanilla in a blender (or whisk in a bowl) until smooth.
4. Combine, Fold and Bake: Pour wet into dry ingredients and mix. Then fold in most of the apricot-walnut mixture. Transfer to the loaf pan, top with remaining filling, and bake for 45–50 minutes
Tips for the Best Results When Making Gluten-Free Quick Bread
Don’t overmix: Gluten-free batters are delicate. Stir until just combined.
Let it rest: Cooling allows the loaf to firm up making slicing easier.
Storage: This gluten-free apricot quick bread will keep for several days when refrigerated.
4 Variation Options
Swap apricots for peaches, plums, cherries or nectarines.
Try pecans or almonds instead of walnuts.
Replace buttermilk with full-fat plain Greek yogurt
Replace 1 cup of brown sugar with 3/4 cup pure maple syrup.
5 Easy Gluten-Free Recipes Featuring Summer’s Best Stone Fruits
Final Thoughts: Gluten-Free Apricot Walnut Quick Bread
Whether you’re hosting a brunch, looking for a satisfying afternoon snack, or just craving a seasonal bake, this Gluten-Free Apricot Walnut Quick Bread is a great choice. It’s the kind of wholesome, naturally sweet treat you’ll come back to again and again. Easy to make, hard to resist, and gluten-free.
Preheat oven to 375°F (190°C). Line a standard loaf pan with parchment paper.
2.
In a medium bowl, toss together the apricots, walnuts, 1/4 cup brown sugar, and cinnamon. Set aside.
3.
In a large bowl, whisk the gluten-free flour blend, baking soda, and sea salt.
4.
In a blender, combine eggs, buttermilk, remaining 3/4 cup brown sugar, olive oil, and vanilla extract. Blend until smooth. Alternatively, you can whisk the ingredients together in a mixing bowl if you don't have a blender.
5.
Pour the wet mixture into the bowl with the dry ingredients. Whisk until just combined. The batter should have a consistency similar to a thick pancake batter.
6.
Gently stir about 3/4 of the apricot-walnut mixture into the batter.
7.
Pour the batter into the prepared loaf pan. Scatter the remaining apricot-walnut mixture on top.
8.
Bake for 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean, with a few moist crumbs.
9.
Cool in the pan before slicing and serving.
Nutrition Info
Estimated Nutrition Per Slice | Calories: ~355 kcal Total Fat: ~20g Carbohydrates: ~39g Sugars: ~21g Protein: ~7g Fiber: ~3g Sodium: ~240mg | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation
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