Apple-Apricot Bread

This fruit-packed quick bread hits that sweet spot between banana bread and coffee cake, loaded with texture from three different add-ins.

Dried apricots get rehydrated in boiling water (that same water becomes part of the batter, waste not), then join chopped fresh apples and crunchy walnuts in a spiced batter.

Allspice and cinnamon add warmth without overwhelming the fruit, and the combination of apples and apricots creates interesting sweet-tart balance.

Bake it for weekend breakfast, afternoon tea, or slice and toast it for a special weekday treat with butter.

Pro Tips

• Plump the apricots: That 15-minute soak softens them and adds flavor to your liquid
• Use tart apples: Granny Smith or similar balance the sweet apricots and sugar
• Don’t overmix: Stir just until combined for tender crumb; overmixing makes it tough
• Test for doneness: Toothpick should come out clean; if there’s wet batter, give it 5 more minutes

Variations

• Add dried cranberries along with the apricots for more fruit variety
• Use pecans instead of walnuts for buttery Southern flavor
• Drizzle with vanilla glaze for sweeter coffee cake vibes