Apricot and Almond Loaf

by Maggie on November 14, 2013


Apricot & Almond loaf

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This Apricot and Almond loaf has been pretty popular around here. I have been baking it and giving it away as gifts to our Osteopath and our Naturopath. Both of them love it. If you’re planning on giving loaves of homemade quick bread away during the holiday season, this is your recipe.

This Apricot and Almond loaf is low in refined sugar, high in protein, and super delicious. To be honest, I’ve never really been a huge fan of apricots, but they’re perfect for this recipe (and they’re high in vitamins and fibre). The apricots add sweetness and flavor to the loaf. I am learning to love apricots!

I used two of my favorite flours in this recipe – almond flour and teff flour. The end result is a dense loaf that is so flavorful. It reminds me a little of the Wheaten Bread Pete and I had on our honeymoon in Ireland. We loved it. That was in our gluten-filled days.

We like our Apricot and Almond Loaf with a smear of coconut oil and a cup of tea. Especially at night, once the kiddies are nestled in their beds. Time to relax!

Apricot & Almond loaf2

Gluten-Free and Vegan Apricot and Almond Loaf

Inspired by The Moosewood Cookbook

  • 1 ¼ cups unsulphured dried apricots
  • 1 ¼ cups room temperature water
  • 2 tablespoons coconut oil, liquefied
  • 1/3 cup maple syrup (measured in a dry measuring cup)
  • ¾ teaspoons sea salt
  • 1 teaspoon vanilla
  • 1 tablespoon ground chia mixed with ¼ cup warm water
  • 1 tablespoon psyllium seed husks
  • 1 ¾ cups almond flour
  • 1 cup teff flour
  • 1 ½ teaspoons baking powder

1. Preheat the oven to 350 degrees and lightly grease a 9 by 5 inch loaf pan.
2. Cook apricots in water for 15 minutes covered over medium-low heat.
3. Remove from heat and set aside to cool.
4. Combine apricots (do not drain), coconut oil, maple syrup and sea salt in a blender or food processor. Pulse until combined, you want a few chunks of apricots. I pulsed mine in my Blendtec for 10 seconds.
5. Scrape mixture into a medium sized bowl and stir in vanilla, ground chia mixture and psyllium seed husks.
6. Using a fork, combine the almond flour, teff flour and baking powder in a small bowl.
7. Fold dry ingredients into wet ingredients and stir to combine.
8. Scrape batter into prepared loaf pan. Smooth batter with wet hands.
9. Bake at 350 for 1 hour and 15 minutes. Check with a knife for doneness.
10. Remove from oven and let cool in pan for 10 minutes.
11. Carefully remove the loaf and let cool completely on a wire rack. Don’t cut into it until it’s cooled.

What homemade gifts will you be sharing this holiday season? 

{ 6 comments… read them below or add one }

Vicky November 15, 2013 at 11:26 am

This looks delicious! Yum! Apricots and almonds are a lovely combination 🙂


Maggie November 15, 2013 at 1:44 pm

Thanks Vicky – nice to see you here 😉
It is a lovely combo and tastes delightful in this recipe!


JUDIE November 15, 2013 at 2:12 pm

I am confused by the Do not drain about the dried apricots. are they reconstituted? with what?


Maggie November 16, 2013 at 6:56 am

Hi Judie – You soften the apricots with water (step 2) so I just wanted to make it clear that you don’t drain the water. Did you miss that in the instructions?


Shirley @ gfe & All Gluten-Free Desserts November 16, 2013 at 8:01 am

I’m like you, Maggie, in that I’ve never been crazy about apricots, but in certain recipes dried apricots are really terrific. This definitely looks like one of them!



Maggie November 18, 2013 at 2:44 pm

Thank you Shirley 🙂


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