Apricot Poppy Seed Bread Recipe

4.50 from 2 votes

A deliciously easy quick bread brimming with tangy apricots.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Breakfast, Brunch

Cuisine: American

Keyword: apricot poppyseed bread, apricot quick bread, not too sweet quick bread

Servings:

2-1/2 cups white whole wheat flour
2 tablespoons poppy seeds (I used King Arthur Flour's Artisan bread topping, a blend of flax and seeds, instead)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups low-fat buttermilk
1/2 cup packed brown sugar
1/3 cup butter melted and cooled (I used MELT spread instead)
2 large eggs
2 tablespoons apricot brandy or dry sherry
1 tablespoon grated lemon zest
1-1/2 cups diced dried apricots

Position an oven rack in the center of the oven and preheat the oven to 350F degrees. Spray a 9x5-inch loaf pan with nonstick spray and then dust it with flour (I used Baker's joy spray with flour already in it.)
In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, brown sugar, butter, eggs, brandy and lemon zest.
Pour the buttermilk mixture into the flour mixture and stir until well blended. Stir in the apricots until they are distributed throughout the batter.
Scrape the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 45 - 55 minutes.
Remove from the oven and let the bread cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool completely on the rack.

Serving size: 1 slice (1/16th recipe)

WW Points: 7

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(Must be logged into WW on a smartphone or tablet.)

8 SmartPoints (Green plan)

7 SmartPoints (Blue plan)

7 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

Next time I will decrease flour to 1-3/4 to 2 cups and begin checking for doneness at 45 minutes or make into muffins instead.