Apricot Bread: the fragrant, moist apricot bread recipe made with rice flour

This apricot bread is similar to a banana loaf. It’s fragrant, dense and moist, and oh so fruity! You can use either apricots, peaches, or even plums. Any stone fruit will work. It’s delicious as breakfast or a snack, served with butter. You can even enjoy it as dessert with a bit of fresh cream or ice cream.

Another great thing about this Apricot Bread? It’s gluten free! Because it’s wheat free it’s safe to eat for those with gluten intolerances or allergies. The apricot bread recipe is also easy enough so that the kids can help you make it. Just make sure to supervise the baking step!

Tips

You could make this apricot bread in a small loaf tin, or an 8×8-inch brownie pan.

If you like nuts, feel free to ad some almonds, pecans, or walnuts for extra crunch.

Instead of topping the apricot bread with fresh peach slice, you can add cranberries, or coconut flakes.

You can add one tablespoon of zest to the batter—it brings out the fruitiness of the apricot bread.

Spices make a nice addition to the bread. You can use nutmeg, cardamom, or cinnamon.

Make sure to use fresh fruits. Look out for plump, shiny fruits that are only slightly soft. They shouldn’t be mushy. If you don’t have fresh apricots or peaches, you can also use canned. Just make sure to drained the excess liquid before adding them to the food processor.

How to store Apricot Bread

The apricot bread can be stored in the refrigerator for up to three days. Just make sure to wrap it tightly with plastic wrap, or place it in an airtight container. If you want to freeze it, wrap each small loaf in plastic wrap, then foil, and store in the freezer for up to three months.

Directions 

In a food processor, blend the apricots with ½ cup sugar to form a jam.

In another bowl beat eggs with the remaining ½ cup sugar. The mixture should be light and foamy.

Add vegetable oil, Greek yogurt, and the apricot jam you made in the previous step. Mix well until all the ingredients are thoroughly combined.

Add the rice flour, cornstarch and salt. Use a whisk to mix the ingredients.

Carefully fill a prepared silicone baking tray halfway with the batter.

Add a teaspoon of apricot jam on top of the batter in each mold. Top with remaining batter.

Add freshly sliced peaches or apricot slices on top. See recipe notes below for other variations.

Bake at 180°C (350°F) for 30-40 minutes until golden brown.

Brush the bread with melted apricot jam and sprinkle lightly with icing sugar.