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Homemade Vegan Apricot Nut Bread

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Is there anything better than the aroma of fresh baked goods in the kitchen? I think not! This Vegan Apricot Nut Bread can be served as a comforting breakfast, a vegan dessert, or a tasty midnight snack. It pairs really well with coffee, a cup of tea, or orange juice, and it’s also perfect for packing into lunch boxes or taking on the go.

Vegan apricot nut bread

I also like to make this bread around the holiday season. You can wrap it up as a gift or even replace the apricots with cranberries for a more festive cranberry bread. Whatever you decide to do, I’m confident you’ll love this fabulous bread, and all your non-vegan friends and family members will not know the difference!

Recipe Highlights

  • ​Versatile Recipe – This recipe works for breakfast, dessert or even a midday stack. It freezes well and you can also mix the ingredients up to make it your own.
  • Sweet and crunchy – The combination of sweet chopped dried apricots and rich crunchy pecans is delicious and satisfying.
  • Vegan and soy free – This recipe is suitable for a variety of diets where traditional cakes may not be.

Ingredients Needed

  • Dried chopped apricots – Dried fruit adds a natural sweetness to this apricot nut bread. You can also experiment with other fruits, like cranberries or dates. 
  • Pecans – Pecans have a buttery texture and are very rich in their taste. They complement the apricots perfectly and also add a well-needed crunch. You can also use walnuts or almonds if you don’t have pecans available. 
  • Orange juice and zest – The citrus notes in this recipe bring a fresh and zesty flavor. It really elevates this loaf.
  • Oat milk – Non-dairy milk contributes to the moist and tender consistency of this recipe. 
  • Flour – I use all purpose flour in this recipe, so it is not gluten-free. You can experiment with your favorite 1:1 substitution if needed or use whole wheat flour if you desire.
  • Cinnamon – Just like in traditional banana bread, cinnamon is the perfect spice to complement the fruity flavors.
  • ​Sugar – I use white granulated sugar typically in this recipe. But, you can also use coconut sugar. This is more of a sweet bread/loaf, so I would not omit this ingredient.

How to Make Vegan Apricot Nut Bread

Vegan apricot nut bread

First, preheat the oven to 350° F. Grease a 9” x 5” bread pan or loaf pan and line with parchment. 

Chop apricots and place in a bowl with warm water to soak for at least 30 minutes. Drain apricots before using.

Chop pecans, reserving about 1/4 cup for topping. In a separate bowl, combine flour, baking powder, baking soda, sugar, cinnamon and salt. Stir well.

Make a well in the center of the dry ingredients and begin to add your wet ingredients, the oat milk, oil and orange zest. Stir until just incorporated, then add the orange juice and drained apricots with 3/4 cup of pecans. Stir until evenly distributed.

You must work quickly from this point because the acid will start reacting with the baking soda right away.

Scrape into prepared loaf tin and sprinkle reserved 1/4 cup of pecans on top. Bake for 50-60 minutes, until edges are golden brown and center is cooked through. Every oven is different, so you can check at 45-50 minutes to see how the loaf is cooking.

Allow to cool in the pan for at least 20 minutes before transferring to a wire rack or cooling rack.

Best the same day or can be stored in an airtight container in the fridge for up to 3 days. Serve at room temperature.

Storage and Serving 

This apricot bread is best served the same day. But,  you can store it in airtight container in the fridge for a few days. Serve with a dollop of vegan butter or cream cheese. Or, drizzle with maple syrup for a special treat. If served the next day, be sure to allow the bread to come to room temperature. I have also been known to toast this bread with a bit of nut butter.

vegan apricot nut bread

If this is your first time making an apricot nut loaf, let me know in the comments how you liked the recipe. Or, if you mix up recipe and use different ingredients, let me know how you customize it.

Want more breakfast recipes?

Vegan Apricot Nut Bread

Vegan apricot nut bread
This vegan apricot nut bread is sweet, crunchy, and perfectly moist. It's the perfect breakfast or tasty snack.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Serving Size 8

Ingredients

  • ¾ cup dried apricots chopped
  • 1 cup pecans chopped and divided
  • 2 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • cup neutral oil
  • ¾ cup oat milk
  • ¼ cup orange juice
  • Zest of 1 orange

Instructions

  • Preheat oven to 350° F. Grease a 9” x 5” loaf pan and line with parchment. Allow a bit of overhang for easy removal.
  • Chop apricots into small pieces. Place in a bowl covered in warm water to soak for 30 minutes. Drain before using.
    Chopped apricots soaking
  • Chop pecans and reserve 1/4 cup for topping.
  • In a large bowl, combine flour, baking powder, baking soda, sugar, cinnamon, and salt. Stir to distribute.
  • Make a well in the center and add oat milk, oil, and orange zest. Stir until partially incorporated.
    Dry ingredients for pecan bread
  • Add in the orange juice, drained apricots, and ¾ cup chopped pecans and stir until evenly distributed. You must work quickly because the acid will start reacting with the baking soda right away.
  • Scrape into prepared pan. Sprinkle reserved chopped pecans on top.
    Pecans sprinkled on bread
  • Bake for 50-60 minutes, until golden brown on the edges, cooked in the center, and a fork comes out clean.
  • Allow to cool in the pan for at least 20 minutes before transferring to a cooling rack.
  • Best enjoyed the same day. Can be stored in the fridge for 3 days.

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