Orange-Apricot Sweet Bread Recipe

Name: Orange-Apricot Sweet Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 1/2 cup (1/4 lb.) butter or margarine; About 2/3 cup sugar; 1/2 teaspoon hulled cardamom seed, crushed; 1 tablespoon finely shredded orange peel; 1 large egg; 1 large egg yolk; 1/2 cup sour cream; 1/4 teaspoon baking soda; 3/4 teaspoon baking powder; About 1 cup all-purpose flour; 1/2 cup diced dried apricots

Servings: persons

1
In a bowl, beat 1/2 cup butter, 2/3 cup sugar, and cardamom with a mixer until fluffy. Add orange peel, egg, egg yolk, and sour cream. Beat to mix well.
2
Stir together soda, baking powder, 1 cup flour, and diced apricots. Add to butter mixture and stir until evenly blended.
3
Butter and flour-dust a 5- to 6-cup baking pan or paper baking mold (5 in. wide, 3 in. deep; 7 in. wide, 2 1/2 in. deep; 4 1/2- by 8 1/2 -in. loaf pan; or 8-in. square or round cake pan).
4
Scrape batter into pan and spread level. If using smaller molds, fill no more than 1/3 full. (You'll have about 1 1/2 cups batter.)
5
Sprinkle batter evenly (in one or more pans) with 1 tablespoon sugar.
6
Bake on rack slightly below center in a 350u00b0 oven until bread springs back when lightly pressed in center, and just begins to pull from pan sides, 35 to 40 minutes for the whole loaf, less for smaller portions.
7
Let cool on a rack. Serve warm or cool, inverted from pan, then turned top side up.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: About 1/2 cup (1/4 lb.) butter or margarine, About 2/3 cup sugar, 1/2 teaspoon hulled cardamom seed, crushed, 1 tablespoon finely shredded orange peel, and more.

Yes, Orange-Apricot Sweet Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange-Apricot Sweet Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions