Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is a sweet bread that seems quite fancy and is actually not much more work than a simple French loaf. I went to an Irish bakery once and they had apricot bread. In my imagination, this is the recipe I was thinking of so I made this up when the Irish bakery didn't read my mind.

Recipe Summary

3 hrs 30 mins
3 hrs 50 mins
20 mins
1 loaf


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.

  • Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.

Cook's Notes:

Add ingredients according to individual machine instructions. The cook time is how long it takes my machine to run that cycle.

Interesting variations: Take out the fruit. It's a nice rosemary bread. Add more apricots, 1/4 cup walnuts, 6 prunes, and 4 dates!? Yes. That's very fancy. It comes out good, but transitions from a bread to dessert.

Alcoholic, flat apple cider at room temperature can be substituted for water. It will be a little sour, but just as tender. If using this, I recommend reducing sugar to 1 tablespoon.

You can use raisins instead of apricots; sweeter, but more mild taste. You can also use dried cherries; I'm an apricot enthusiast, but people say it was good. Chopping the apricots into really tiny bits and then adding them makes a delicious bread, with a strong apricot flavor. I have used 10 minced apricots, and 10 quartered apricots.

Nutrition Facts

184 calories; protein 5.2g; carbohydrates 33.8g; fat 3g; sodium 293.6mg. Full Nutrition