Loading...

Apricot Breakfast Bread with Glaze

Apricot Bread

Top o’ the maar-nin’ to ya!



The following recipe is actually British in origin, but it’s a great way to begin or end the day. Makes a delicious accompaniment to a.m. coffee or as a dessert companion to a cup of softly scented herbal tea. And, of course, there’s mid-afternoon if you really want to pay homage to the UK.



Apricot Bread
Apricot Breakfast Bread with Glaze
Print Recipe
This apricot cake turns a gorgeous pale caramel color, the result of a confluence of gold-colored ingredients: eggs, jam, coconut palm sugar, and orange juice.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 10 minutes
Apricot Bread
Apricot Breakfast Bread with Glaze
Print Recipe
This apricot cake turns a gorgeous pale caramel color, the result of a confluence of gold-colored ingredients: eggs, jam, coconut palm sugar, and orange juice.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 10 minutes
Ingredients
  • 1 cup apricot preserves (peach and orange also work)
  • 12 tbsp unsalted butter (room temperature)
  • 1/2 cup coconut palm sugar
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 3 large eggs (room temperature)
  • 3 tbsp orange juice
  • 1/2 cup coconut flour
  • 3/4 cup chickpea flour
  • 1/4 cup tapioca starch (See Recipe notes.)
  • 1/4 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1 tbsp coconut oil
Servings: people
Instructions
  1. Heat oven to 350°. Spray a 9-by-5-inch loaf pan.
  2. In the bowl of an electric mixer, beat together softened butter, sugar, lemon zest, and orange zest until light and fluffy (about 5 minutes). Beat in eggs, one at a time, until incorporated. Beat in ½ cup of the apricot preserves and the orange juice.
  3. In a separate bowl, whisk together flours, baking powder, and salt. Fold dry ingredients into wet until just combined.
  4. Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean (40–50 minutes, depending on your oven).
  5. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
Glaze
  1. Heat remaining ½ cup apricot preserves in a small pot over low heat until just warm (not bubbling). Whisk in coconut oil until smooth.
  2. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
  3. Oh, who am I kidding? If you’re not one to wait for just-out-of-the-oven baked goods, it slices just fine when warm!
Recipe Notes

About the Ingredients

  1. Gluten-free all-purpose baking mix may be substituted for the flours. If you do this, skip the xanthan gum and baking soda.
  2. For the purposes of this recipe, the kind of preserves used can be a traditional marmalade or a jam, depending on your preference.
Share this Recipe

You might also like

No Comments

    Leave a Reply

    This one is for Great Lakes Collagen: