Description
This easy vegan apricot almond bread is soft, lightly sweet, and full of fresh apricots. Made with aquafaba, whole wheat flour, and no dairy or eggs!
Ingredients
Apricot Almond Bread:
- ½ cup aquafaba (bean liquid reserved from canned beans; learn how to make it here and see notes below)
- ½ cup lightly packed brown sugar
- ¾ cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
- 1/3 cup avocado oil
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 cup all purpose flour (plus 1 teaspoon for lining the pan)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 ½ cups chopped, fresh apricots with peels (may use canned, drained or dried, softened apricots; see notes below)
- 1/3 cup sliced almonds
Orange Glaze & Garnish (optional):
- 2 teaspoons orange juice
- 1/3 cup powdered sugar
- 2 apricots, sliced
- 2 tablespoons sliced almonds
Instructions
- Pour ½ cup aquafaba (bean liquid; see more below) in a large mixing bowl. Add brown sugar. Use an electric mixer and beat on medium-high for 10-12 minutes, until stiff peaks form. (Try a standing electric mixer.)
- Preheat oven to 350 F.
- Add plant-based milk, avocado oil, and vanilla to the mixing bowl with aquafaba and gently fold in with a wooden spoon (or on low speed with an electric mixer, just until combined). Do not overmix.
- Add whole wheat flour, 1 cup all purpose flour, baking powder, salt, and cinnamon to the mixing bowl and gently fold in with a wooden spoon (or on low speed with an electric mixer, just until combined). Do not overmix.
- Add chopped apricots and sliced almonds and gently fold in with a wooden spoon.
- Spray a loaf pan (8 ½ x 4 ½ x 2 ½) with nonstick cooking spray and sprinkle a teaspoon of all purpose flour into the pan, shaking the pan to distribute the flour over the inside surface of the loaf pan. Pour the batter into the loaf pan, smoothing the surface with a spatula.
- Place in the center of the oven and bake for 60-70 minutes, until baked through and golden on the surface. Remove from oven and cool for 10 minutes. Loosen sides with a knife and invert the loaf pan to loosen apricot bread. Transfer to serving platter.
- If desired, make orange glaze by mixing orange juice with powdered sugar with a small whisk until smooth. Drizzle the glaze over the top of the fully cooled bread. May garnish with additional sliced apricots and almonds, if desired.
- Slice into 12 slices. Serve immediately. May store up to 7 days covered tightly in the refrigerator, or up to 6 months covered tightly in the freezer.
Notes
Aquafaba is the reserved liquid from canned beans, such as chickpeas or white beans. Note that if you use dark colored beans, such as black beans, the dark color may not suit light colored baked goods. Just drain a can of beans, reserving the liquid. Each can of beans provides about ½ – 1 cup of liquid, depending on the type of bean. Learn more about how to make aquafaba here.
May use dried apricots for this recipe. Soak ¾ cups dried apricots in hot water for 1 hour. Drain off water, slice and add to recipe.
May use canned apricots for this recipe. Drain 1 (15-ounce) can of apricots for about 15 minutes. Slice and add to recipe.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 loaf
- Calories: 213
- Sugar: 11 g
- Sodium: 107 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
