Apricot & Raisin Bread Recipe – Easy Cardamom Orange Bake

Last Updated on 5 months ago by Neha Deshmukh

Apricot & Raisin Bread Recipe – Easy Cardamom Orange Bake

Hey everyone! There’s just something so comforting about a warm slice of homemade bread, isn’t there? Especially when it’s packed with sweet, chewy apricots and raisins, and infused with the beautiful aroma of cardamom and orange. I first made this apricot and raisin bread during a particularly cozy autumn, and it’s been a family favourite ever since. It’s a little bit of sunshine baked into every loaf! Let’s get baking, shall we?

Why You’ll Love This Recipe

This isn’t your average bread recipe. It’s a delightful blend of textures and flavours – the soft, slightly sweet dough, the bursts of fruit, and that warm, fragrant spice. It’s perfect for breakfast, afternoon tea, or even a light dessert. Plus, it’s surprisingly achievable, even if you’re not a seasoned baker. It’s a little bit of effort for a whole lot of deliciousness!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 400g All-Purpose Flour
• 8g Instant Yeast
• 1 cup Milk (240ml)
• ¾ cup (170g) Butter, softened
• ¾ cup (150g) Sugar
• 1 Large Egg
• 1 Egg Yolk
• 1 Orange Zest
• 1 teaspoon Salt
• ¾ cup (150g) Raisins
• ¾ cup (150g) Dried Apricots, chopped
• 5 Green Cardamom Powdered
• 2 cups (240g) Confectioner’s Sugar
• 2 tablespoons Lemon Juice
• 1 Egg + Milk (for egg wash)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

All-Purpose Flour: Choosing the Right Type

All-purpose flour is perfect for this recipe, giving a lovely soft crumb. You can also experiment with bread flour for a chewier texture, but all-purpose is a great starting point.

Yeast: Understanding Instant Yeast & Activation

We’re using instant yeast here, which is super convenient – no need to proof it separately! However, if you only have active dry yeast, you can use it. Just bloom it in the warm milk with a pinch of sugar for about 5-10 minutes until frothy before adding it to the other ingredients.

Butter: Salted vs. Unsalted & Temperature

I prefer using unsalted butter so I can control the salt level, but salted butter works just fine – just reduce the added salt to ½ teaspoon. Make sure your butter is softened, but not melted. It should be easily pliable.

Cardamom: The Queen of Spices – Regional Variations & Flavor Profile

Cardamom is everything in this recipe! It adds such a beautiful warmth and complexity. I use green cardamom powder, which is common in Indian baking. You can find it at most Indian grocery stores or online. Don’t skimp on this – it really makes the bread special.

Dried Apricots & Raisins: Quality & Soaking

Good quality dried apricots and raisins make a difference. I like to plump up the raisins by soaking them in hot water for about 10-15 minutes, then draining them well. This makes them extra juicy and delicious. It’s optional, but I highly recommend it!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Activate yeast: In a bowl, mix 50g flour, ¾ cup warm milk, and the yeast. Give it a little stir and let it sit for about 5-10 minutes, until it gets nice and frothy. This shows your yeast is alive and kicking!
2. Combine dry ingredients: In a large bowl, whisk together the remaining flour and salt.
3. Prepare wet mixture: In a separate bowl, whisk together the egg, egg yolk, sugar, and softened butter until light and creamy. Pour this into the flour mixture, along with the frothy yeast mixture, powdered cardamom, and orange zest.
4. Mix into a dough: Now, the fun part! Mix everything together until it forms a sticky dough. Don’t worry if it’s a little messy – that’s perfectly normal.
5. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes soft and elastic. It’ll take some elbow grease, but it’s worth it!
6. First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Soak & Chop: While the dough is rising, soak your raisins (if using) and chop the dried apricots.
8. Incorporate Fruit: Punch down the risen dough to release the air. Roll it out into a rectangle, scatter the raisins and apricots over the surface, and gently knead them into the dough.
9. Shape & Second Rise: Divide the dough into two portions – about 333g and 167g. Shape each portion into a ball and place them in greased loaf tins. Cover and let rise again for about 30-45 minutes, until about ¾ full.
10. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 20 minutes. If the bread starts to brown too quickly, cover it loosely with foil.
11. Cool & Glaze: Let the bread cool slightly in the tins before removing it. While it’s cooling, prepare the glaze by mixing the confectioner’s sugar with the lemon juice until smooth. Drizzle the glaze over the warm bread and sprinkle with sprinkles (optional, but fun!).

Expert Tips

• Don’t overknead the dough, or it will become tough.
• A warm, humid environment is ideal for rising dough.
• Use a toothpick to check if the bread is baked through – it should come out clean.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Substitute the butter with vegan butter, the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and use plant-based milk.

Gluten-Free Adaptation (Using Alternative Flours)

Use a gluten-free all-purpose flour blend. You may need to add a little extra liquid to achieve the right consistency.

Spice Level Adjustment (Increasing Cardamom)

If you really love cardamom, feel free to add another teaspoon or two! It’s a flavour that really shines. My friend, Priya, loves to add a pinch of nutmeg too.

Festival Adaptation (Christmas/New Year Bread)

Add a mix of festive spices like cinnamon and cloves, and use candied citrus peel instead of apricots.

Serving Suggestions

This bread is delicious on its own, but it’s even better with a smear of butter or a dollop of cream cheese. It also pairs beautifully with a cup of chai or coffee.

Storage Instructions

Store the bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to a month.

FAQs

Let’s tackle some common questions!

Can I use active dry yeast instead of instant yeast?
Yes, you can! Just bloom it in the warm milk with a pinch of sugar for about 5-10 minutes until frothy before adding it to the other ingredients.

Can I substitute the orange zest with another citrus fruit?
Absolutely! Lemon or grapefruit zest would also work beautifully.

My dough isn’t rising – what could be the problem?
Make sure your yeast is fresh and that the milk isn’t too hot (it should be warm, not scalding). Also, ensure the dough is in a warm, draft-free place.

Can this bread be made ahead of time?
You can prepare the dough up to the first rise and refrigerate it overnight. Just let it come to room temperature before continuing with the recipe.

How can I prevent the bread from drying out?
Store it in an airtight container. You can also wrap it tightly in plastic wrap.

What is the best way to store leftover apricot and raisin bread?
Slice it and freeze it! That way, you can enjoy a slice whenever you crave it.

Enjoy baking (and eating!) this delicious apricot and raisin bread. I hope it brings a little bit of joy to your kitchen! Let me know how it turns out in the comments below. Happy baking!