Wednesday 28 September 2016

Apricot-Walnut Buttermilk Quick Bread

Lately I've been very busy ... working late ... late... and ... exhausted!
Making me no mood to try out any new recipes that I've bookmarked. Something quick to bake (and minimal washing) is what I need ... Yup just mix mix mix the ingredients and throw the pan into oven ! Ha ha ! Obviously this is no good for my baking therapeutic, right ? Anyway, here's the nutty citrus quick bread (non yeast) that's quick and easy to bake a decent loaf for the family.
According to information/source: "the name "Quick" Bread implies, quick to make. The dry ingredients are mixed together in one bowl, the wet ingredients are mixed together in another bowl. The two are combined and you are done".

Recipe source The Kitchn buttermilk quick bread
Below my slightly modified version as I've used combination of self-raising flour and plain flour.

Apricot-Walnut Buttermilk Quick Bread
Makes one - 9 x 5 x 3 inch loaf.
Dry ingredients
120g dried apricot chopped finely (*I will reduce to 80g on my next bake)
50g walnuts, lightly toasted and chopped
153g all-purpose plain flour
100g self-raising flour
75g caster sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Wet ingredients
248g buttermilk
1 large egg
53g canola oil
1 teaspoon vanilla extract

Preheat the oven to 180°C. Position the rack in the middle.
*Note : The temperature of the oven may vary, do adjust accordingly.

Lightly grease with butter (or spray with a non stick vegetable spray) a standard 9x5 inch loaf pan.

Sift together the flour, baking powder and baking soda in a big bowl. Whisk in the caster sugar, salt, dried apricot and walnuts.

In a separate bowl or jug, whisk oil with the buttermilk, egg and vanilla extract.

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients with spatula until all  incorporated, wet batter is formed. Be careful not to over-mix.

Scrape and pour the batter into the prepared loaf pan. Bake until golden brown with a nice dome about 45-50 minutes.

Test with tester or skewer inserted into the center and it comes out clean.  Let the loaf cool in the pan for 15 minutes before removing and slicing.

Fluffy soft with nutty tangy taste.  Enjoy over for our brekkie or serve as afternoon coffee break.


  1. Ah, Karen, you baked something! Me too loving these quick breads. They are so easy to prepare and come out tasting so good!

  2. Hi Karen, welcome to my blog and hope to see you more in my blog

  3. Quick breads are one of my favorite afternoon treats, looks delicious Karen.

  4. Karen, you had me at 'quick'..haha! I am all for easy, sweat-free recipes. ^.^

  5. My husband adores bread with dried he would love this one!


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