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Gluten-Free Apricot Bread


Yields one 4-1/2 x 8-1/2-inch loaf

  • by from Gluten-Free Breakfast, Brunch & Beyond

I love dried apricots and they make a wonderful addition to quick breads for their flavor and texture. A touch of orange is a great pairing with apricots and enhances their flavor.

  • Unsalted butter or nonstick cooking spray, for the pan
  • 2 cups Gluten-Free All-Purpose Flour
  • 2 tsp. baking powder
  • 3⁄4 tsp. xanthan gum
  • 1⁄2 tsp. baking soda
  • 1⁄4 tsp. table salt
  • 2⁄3 cup chopped dried apricots
  • 2 large eggs
  • 1 cup granulated sugar
  • 3⁄4 cup vegetable oil
  • 3 Tbs. freshly squeezed orange juice
  • 1 tsp. pure vanilla extract
  • 2 tsp. grated orange zest
Use moist dried apricots. If your apricots are very dry, soak the chopped fruit in a few tablespoons of orange juice for 30 minutes before making the bread. Drain the apricots well before using.

Heat the oven to 350°F. Grease a 4-1⁄2 x 8-1⁄2-inch loaf pan with unsalted butter or nonstick cooking spray.

In a large bowl, whisk together the flour, baking powder, xanthan gum, baking soda, and salt until well combined. Stir in the dried apricots. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended. Whisk in the orange juice and vanilla. Stir in the orange zest.

Pour the liquid mixture into the well in the center of the flour mixture and stir until combined. Spoon the batter evenly into the prepared loaf pan.

Bake until golden brown and a wooden pick inserted in the center comes out clean, 50 to 60 minutes. Remove the pan from the oven and immediately remove the bread from the pan. Turn the loaf on its side and let cool on a wire rack.


Add 1⁄2 cup chopped almonds or walnuts to the flour mixture before adding the liquid ingredients.

Photo: Tara Donne

Recipe from Gluten-Free Breakfast, Brunch & Beyond.

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