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