What would you consider the official fruit of Spring? For me, Apricots would definitely be my first choice! Growing up in Utah, Spring and Apricots seemed to go hand-in-hand. I can still smell the sweet aroma of blossoms popping on our backyard Apricot tree. This was always the sign that Spring was officially here!
As the weather has begun to warm and grass, trees, and flowers start to turn a darker shad of green, my mind has definitely been on Apricots. That’s really what led to today’s recipe. I mean, when you’ve got a can of our amazing Freeze Dried Apricots, why wouldn’t you want to make something super delicious with it?
Today I combined those Apricots with our super amazing Grandpa’s Kitchen Gluten-Free Bread Mix. One of the biggest questions we get from those trying to stay away from Gluten is always about bread. Let me tell you, this bread mix makes super delicious, flexible, sponge-like bread that you swear was made with traditional wheat flour. If you’re looking for the perfect Gluten-Free Bread, this is the mix for you. But enough about the mix, let’s get to the treat! Combined with our amazing freeze dried apricots, this bread is the perfect treat to get you in that Spring-time mood! Grab your apron, it’s time to bake up some Gluten-Free Apricot Bread!
1 pack Grandpa’s Kitchen Gluten-Free Bread & Pizza Mix
1 tsp Salt
3 tsp Sugar
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 cups Plain Greek Yogurt
1/2 cup Coconut Oil
1 cup Honeyville Freeze Dried Apricots
Preheat oven to 350 degrees.
In a large bowl, combine yogurt and yeast (yeast packet included in mix) and let sit for 5 minutes. Add eggs and coconut oil and mix together.
In a separate bowl, combine bread mix, salt, sugar, baking powder, and baking soda and mix until fully combined.
In a small bowl, re-hydrate apricots by soaking in water, then draining the excess water once they are soft.
Add dry ingredients and apricots to wet ingredients and mix until a soft, sticky batter forms.
Pour batter into a regular greased bread pan.
Bake in the oven at 350 degrees for 45-50 minutes, covering it lightly with foil about half way through.
Remove and allow to cool on a wire rack. Slice and serve.
On first glance and taste, you’ll have troubles believing this bread is gluten-free. The light and springy texture is exactly what you’d expect in typical white bread. The sweet and tangy taste of freshly baked apricots emanates throughout each slice. Drizzle some raw honey on top for extra sweetness, or smear some butter across a slice for the perfect meal-time addition. This bread is perfect as a quick snack, sweet appetizer, or delicious side.
Apricot season is here, and thanks to this recipe and our Freeze Dried Apricots, it never has to leave!