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This apricot bread machine recipe transforms your kitchen into a bakery with minimal effort—just add ingredients and let the machine do the work. 🌟 The result? A perfectly moist loaf with tender crumb and bursts of apricot sweetness in every bite.
I've perfected this recipe after years of testing, ensuring it rises beautifully every time without requiring advanced baking skills.
The secret to this bread's moist texture lies in the right balance of flour, sugar, and apricot jam or dried apricots. The bread machine handles all the hard work—kneading, rising, and baking—while you prepare your toppings.
Whether you choose a simple glaze or a sprinkle of cinnamon sugar, the finishing touch elevates this loaf from homemade to bakery-worthy.
What sets this recipe apart is its foolproof nature—no need to monitor the bread machine closely. The dough cycle ensures proper development, while the bake cycle delivers a golden crust and that irresistible apricot aroma. The crumb stays soft for days, making it perfect for breakfast, snacks, or even dessert.
Pair this loaf with butter or jam for a classic treat, or serve it toasted with cream cheese for a gourmet twist. The possibilities are endless, and the process couldn't be simpler. Let's get started on this effortless, delicious creation.
Ingredients for apricot bread machine
Fourteen simple ingredients for a bakery-style loaf your machine will handle perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Dried Apricots 🍑 | ½ cup | Chopped, unsulfured preferred |
| Warm Water 💧 | 1 cup | 110°F, not boiling |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Freshly opened packet |
| Unsalted Butter 🧈 | ¼ cup | Room temperature, full-fat |
| Large Egg 🥚 | 1 whole | Room temperature |
| Milk 🥛 | ¼ cup | Whole milk preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Apricot Jam 🍯 | ¼ cup | For swirling, optional |
| Cinnamon Sugar 🍚 | ¼ cup | For topping, mixed |
The flour is your foundation—King Arthur or Gold Medal make all the difference here. I grab mine from Walmart or Target in the baking aisle, but the bulk bins at Whole Foods have the freshest stuff if you're willing to pay a little more. For the apricots, unsulfured dried apricots taste better and keep their vibrant color. Soak them in warm water for 10 minutes before chopping if they're tough. The yeast? Fresh is best—check the expiration date, and if it's been open for more than a week, toss it. Room-temperature butter and egg are non-negotiable—they blend better and give you that tender crumb. I always keep a stash of eggs in the fridge and let them sit out for 30 minutes before using.
No dried apricots? Apricot jam or even marmalade works in a pinch—just reduce the sugar slightly. Running low on butter? Vegetable oil or coconut oil keeps the bread moist, though it won't have the same rich flavor. Whole milk can be swapped for any milk you've got, but dairy-free versions will make the crumb slightly denser. For the topping, cinnamon sugar is classic, but a sprinkle of turbinado sugar or even crushed nuts adds texture. Pro tip: if your bread machine has a 'dough' cycle, use it—it develops the gluten better than the quick setting. And if you're feeling fancy, add a pinch of cardamom to the dough for depth.
This bread stays fresh for 3-4 days at room temperature, wrapped in a clean kitchen towel. For longer storage, slice and freeze portions—up to 3 months. I love making a double batch and freezing half for lazy mornings. The topping? Add it right after the bake cycle ends while the loaf is still warm. If you're not using it right away, store the jam or dried apricots in an airtight container in the fridge. The flour? Keep it in a cool, dark place—6-12 months shelf life. And if your bread turns out dense? Next time, let the dough rise for an extra 10 minutes in the machine.
Why You'll Love This Recipe
- No Yeast Fuss: I swear, the bread machine does all the hard work—just toss in the flour, sugar, chopped apricots, and yeast with warm water, then hit start. No kneading, no waiting around for dough to rise properly. That’s 30 minutes of my life I always get back.
- Sweet Chewy Magic: Between us, dried apricots in bread sound wild, but it’s ridiculously good—they burst with jammy sweetness while the crust stays soft. The sugar caramelizes just enough to give it a subtle golden glow, like a hug in bread form.
- Breakfast to Snack: This loaf is my secret weapon for lazy mornings (toast it with butter) or afternoon cravings (slice it thick for a sweet treat). Honestly, I’ve even used it as a base for French toast—yes, even on a Tuesday night.
- Budget-Friendly Staple: Dried apricots stretch a loaf’s flavor without breaking the bank, and a single batch feeds my family for days. Freeze extras for quick toast later, or stash them in the pantry—this bread stays fresh longer than store-bought, and costs half as much.
Step-by-step instructions for apricot bread machine recipe
Your bread machine does the heavy lifting—just follow these simple steps for a perfectly moist apricot loaf.
👨🍳 Step 1: Mix Wet Ingredients First
In a small bowl, combine the 1 cup warm water (about 110°F) with the 2.25 tsp active dry yeast. Let it sit for 5 minutes until it becomes foamy—this confirms your yeast is active. If it doesn't foam, start over with fresh yeast.
In a separate bowl, whisk together the 1 whole large egg, 0.25 cup milk, 0.25 cup unsalted butter (softened), 0.5 cup granulated sugar, and 0.5 tsp salt until smooth. This creates a rich base that keeps your bread wonderfully moist. The butter adds tenderness while the sugar balances the fruit's natural tartness.
👨🍳 Step 2: Combine Dry Ingredients and Fruits
In your bread machine pan, mix the 3.5 cups all-purpose flour (sifted) with the 1 tsp ground cinnamon. Make a well in the center and pour in the wet ingredients. Stir with a wooden spoon until just combined—you should still see flour streaks. Overmixing develops gluten and can make the bread dense.
Add the 0.5 cup chopped dried apricots and gently fold them into the dough. The fruit will soften during baking, releasing natural juices that create pockets of moisture throughout. If your apricots are large, chop them into small pieces so they distribute evenly.
🔪 Step 3: Add Jam and Set Up the Machine
Create a well in the center of the dough and drizzle in the 0.25 cup apricot jam. Gently fold it in with a spoon—this creates those beautiful swirls and adds extra moisture. The jam's sweetness complements the fruit while keeping the crumb soft and tender.
Sprinkle the 0.25 cup cinnamon sugar evenly over the top of the dough. This creates a sweet, aromatic crust that contrasts perfectly with the moist interior. Select your bread machine's "Basic White Bread" setting with a 3-pound loaf size and start the cycle.
⏰ Step 4: Monitor for Perfect Rise and Texture
Let the machine do its work while you prepare for the final touches. The dough will go through two rises—first in the machine, then in the pan. Watch for the moment when the dough has doubled in size and the machine beeps, signaling it's ready for the second rise.
When the bread is fully baked, remove it from the pan and let it cool on a wire rack for at least 30 minutes. This resting period allows the internal structure to set, preventing a gummy texture. The bread should have a golden-brown crust with a tender, moist crumb that's lightly speckled with apricot pieces.
Pro Tips For Making Apricot Bread Machine
- SOAK THE APRICOTS FIRST: Dried apricots are tough when dry—chop them into quarters and soak in warm water for 10 minutes before adding to the dough. This keeps them tender and prevents them from sinking to the bottom like rocks. (I learned this the hard way after biting into a chewy surprise.)
- USE WARM WATER, NOT HOT: Your yeast needs a cozy spot, not a sauna. Test the water with your wrist—it should feel like bathwater, not boiling. Too hot and you’ll kill the yeast before the dough even starts rising. (Yes, even if you’re impatient like me.)
- DON’T OVERLOAD THE MACHINE: Stick to the recipe’s flour measurement—adding extra for "just in case" makes the dough too dense. The bread machine’s kneading cycle is designed for balance, and overdoing it turns your loaf into a brick. (Trust me, your future self will thank you.)
- SUGAR FIRST, THEN FRUIT: Add the sugar to the bread machine pan before the yeast and water. This lets the yeast activate in a slightly sweet environment, which helps it work faster. Toss in the soaked apricots after the dough starts kneading to keep them evenly distributed. (This isn’t the prettiest method, but it’s the tastiest.)
Essential equipment for this recipe
Bread Machine Basics
Your bread machine is the star of this recipe—choose one with a 3-pound capacity for optimal results. I use my KitchenAid Artisan Bread Maker (about $150) because it handles dense doughs beautifully, but budget-friendly options like the Panasonic SD-YB2515 (around $60) work perfectly too.
Always use the basic white bread setting for this recipe, as specialty settings can alter texture and moisture balance. 🌟
Essential Tools
Beyond the bread machine, you’ll need a medium mixing bowl (I use Corelle stoneware) for the wet ingredients and a wooden spoon to combine everything gently. A sharp chef’s knife (like Mercer Culinary Genesis) helps chop apricots evenly, while a wire cooling rack prevents soggy bottoms.
For precise measurements, grab a digital kitchen scale—it’s worth the $20 investment for consistent results.
Apricot Prep Must-Haves
Unsulfured dried apricots are key for flavor—Trader Joe’s or Whole Foods carry great options. If using jam, Bon Appétit Apricot or Smucker’s work well. For extra convenience, pre-chop your apricots in a food processor (I use my Ninja BN601) for even distribution.
A small offset spatula helps spread jam swirls neatly before baking. 🍑
Topping Tools
Cinnamon sugar topping requires a fine-mesh sieve (like OXO Good Grips) to avoid clumps. For a glossy finish, keep apricot glaze (equal parts jam + water) ready—brush it on with a pastry brush while the bread is still warm.
A pizza stone (optional) enhances crust crispness if you prefer a firmer texture.
Storage Solutions
Store leftovers in an airtight container (I love Rubbermaid Brilliance) for up to 4 days at room temperature. For freezing, slice the bread and wrap individual pieces in plastic wrap—this prevents drying.
A microwave-safe plate makes reheating effortless: cover with a damp paper towel and heat for 15-20 seconds. 💫
Nutrition facts
Frequently asked questions
Can I substitute dried apricots with jam in this bread machine recipe?
Yes! If you don't have dried apricots, use 0.25 cup apricot jam instead of the dried fruit. Simply reduce the sugar by 2 tablespoons since jam is already sweet. For best results, spread the jam in swirls after the dough cycle but before the bake cycle begins.
Why did my apricot bread turn out dense instead of moist?
Dense bread usually means overmixing or underdeveloped gluten. First, check your yeast—it should foam within 5 minutes of mixing with warm water. Also, use the bread machine's "dough" cycle if available (instead of quick settings) to properly develop gluten. Finally, ensure your ingredients are at room temperature.
How long does this apricot bread stay fresh?
This loaf stays wonderfully moist for 3-4 days at room temperature when wrapped in a clean kitchen towel. For longer storage, slice and freeze portions for up to 3 months—just thaw at room temperature for 1-2 hours before serving. The topping stays crisp if stored separately.
Can I make this recipe without a bread machine?
Mix the dough by hand, let it rise for 1-2 hours (or until doubled), then shape into a loaf pan. Bake at 350°F for 30-35 minutes until golden. The texture will be slightly denser but still delicious. The key is proper proofing—don't skip the rising time!
What's the best way to reheat sliced apricot bread?
For crispy toast, use a toaster or toaster oven for 1-2 minutes until golden. For softer slices, wrap in a damp paper towel and microwave for 10-15 seconds. Pro tip: Brush warm slices with melted butter and a sprinkle of cinnamon for extra flavor!