This vegan apricot pecan bread is the perfect combination of sweet and nutty flavors, making it an excellent treat for breakfast, a snack, or even dessert!

apricot bread
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When you’re looking for a unique and tasty quick bread, this apricot pecan loaf is a great option. I love making quick breads because you don’t have to fiddle around with yeast and you still get a fluffy fresh loaf of bread! While I love classic banana bread, the combination of dried apricots and pecans in this recipe creates a uniquely delicious texture and flavor. Whether you’re enjoying it with your morning coffee or as an afternoon snack, this loaf is versatile and delicious!

Ingredients & Substitutions

  • Dried Apricots– There are a few varieties of dried apricots, including Mediterranean or Turkish varieties and California varieties, but any type will work well in this recipe.
  • Pecans– Pecans are a great way to add healthy fats. Walnuts or almonds can be used if you don’t have pecans on hand.
  • All-Purpose Flour: If you want to add extra fiber, you can substitute up to one cup of whole wheat flour. I haven’t tested this recipe with gluten-free flour.
  • Sugar– Granulated sugar adds sweetness. I haven’t tested this with alternative sweeteners so I can’t recommend them.
  • Cinnamon– Ground cinnamon adds a warm spice to the loaf. You can also add a pinch of nutmeg or ginger for additional flavor.
  • Salt– Salt helps to balance the sweetness and enhance the other flavors.
  • Baking Powder & Baking Soda– Baking powder and baking soda help the loaf rise and become fluffy.
  • Oil– I used avocado oil but you can use vegetable oil, canola oil, or melted coconut oil.
  • Milk– I used almond milk but any other plant-based milk can be used as a substitute.
  • Orange Zest & Juice: The zest and juice of one orange adds a fresh, citrusy flavor. Lemon zest and juice can also be used, if you prefer.

How to Make Vegan Apricot Pecan Loaf

Combine the flour, baking powder, baking soda, sugar, cinnamon, and salt. Make a well in the center and add the milk, oil, and zest.
Stir until partially incorporated.
Add the orange juice, apricots, and chopped pecans
Scrape the batter into the prepared pan and level it out.
Sprinkle the reserved ¼ cup of chopped pecans on top.
Bake for 50-60 minutes, until golden brown on the edges, set in the center, and a skewer inserted comes out clean.

How to Store Leftover Apricot Loaf

To store this apricot pecan loaf, allow it to cool completely after baking. Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil to prevent it from drying out. Alternatively, store the loaf in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to 3 days. For longer storage, sliced loaf can be frozen for up to 3 months; ensure it’s tightly wrapped or stored in a freezer bag to prevent freezer burn. Simply thaw the loaf at room temperature or in the refrigerator before serving.

Other Quick Bread Recipes

Looking for other tasty quick bread recipes? Try my one bowl vegan banana bread, easy apple cinnamon bread, buckwheat banana bread, or vegan soda bread!

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Apricot Pecan Bread

Easy Apricot Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 slices 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This vegan apricot pecan bread is the perfect combination of sweet and nutty flavors, making it an excellent treat for breakfast, a snack, or even dessert!

Ingredients

Units Scale
  • 3/4 cup dried apricots, chopped
  • 1 cup chopped pecans
  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup avocado oil
  • 3/4 cup almond milk
  • Zest of 1 orange
  • 1/4 cup orange juice

Instructions

  1. Preheat oven to 350 degrees. Line a 9” x 5” loaf pan with parchment with over hang in at least one direction for easy removal.
  2. In a large bowl, combine flour, baking powder, baking soda, sugar, cinnamon, and salt. Stir to evenly distribute.
  3. Make a well in the center and add almond milk, avocado oil, and orange zest. Stir until partially incorporated.
  4. Add in the orange juice, apricots, and ¾ cup of the chopped pecans and stir until evenly distributed and all flour pockets are gone.
  5. Scrape into prepared pan and level out. Sprinkle reserved ¼ cup chopped pecans on top.
  6. Bake for 50-60 minutes, until golden brown on the edges, set in the center and skewer inserted comes out clean.

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