Apricot Almond Cake Loaf
A slightly sweet and fragrant bread combining tangy apricots and crunchy almonds, perfect for breakfast, snacks, or dessert. Baked to golden perfection in a bread machine.
Equipment
- 1 Bread Machine Use basic/white bread cycle
- 1 Wire Rack For cooling
- 1 Can Opener To open canned apricots
- 1 Cutting board
- 1 Knife
- 1 Measuring Cups and Spoons
Ingredients
- 15 oz Canned apricots Drained and chopped
- 2 tsp Almond extract
- 2.5 tbsp Butter Softened
- 1 tsp Salt
- 0.25 cup Sugar
- 3.5 cups Bread flour High protein preferred
- 2.5 tbsp Vital wheat gluten
- 0.25 oz Rapid rise yeast One envelope
- 0.66 cup Slivered almonds Add during kneading cycle
Instructions
- Drain and rinse canned apricots thoroughly. Pat dry and chop into small pieces. Measure all ingredients precisely, ensuring butter is softened and yeast is fresh.
- Add ingredients to the bread machine pan in this order: chopped apricots, almond extract, softened butter, sugar, salt, bread flour, vital wheat gluten. Make a small well in the flour and add the yeast.
- Choose the “Basic” or “White Bread” cycle (3–3.5 hours). If available, use the “Fruit and Nut” setting.
- Add slivered almonds at the fruit/nut signal (about 5 minutes before kneading ends). If no signal, pause the machine and add manually.
- Press “Start” to begin mixing, kneading, rising, and baking.
- Once the cycle completes, remove the pan using oven mitts. Cool the loaf in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Slice the loaf once fully cooled to avoid crumbling. Serve with cream cheese, almond butter, or honey.
Notes
- Serving Ideas: Try it with almond butter for breakfast, fruit salad for brunch, or with honey and ice cream for dessert.
- Variations: Use dried apricots, swap almonds with pecans, or add spices like cinnamon or nutmeg.
- Gluten-Free Tip: Use gluten-free bread flour and skip the vital wheat gluten.