Quick BreadsMiddle EasternEasy

Cardamom Apricot Quick Bread

Name: Cardamom Apricot Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (240 g) all-purpose flour; 1½ tsp (7 g) baking powder; ½ tsp (2½ g) baking soda; 1 tsp (2 g) ground cardamom; ¼ tsp (1½ g) fine sea salt; ½ cup (115 g) unsalted butter, softened to room temperature; ¾ cup (150 g) granulated sugar; ¼ cup (55 g) light brown sugar, packed; 2 (100 g) large eggs, at room temperature; ¾ cup (180 g) plain Greek yogurt, at room temperature; 1 tsp (5 ml) vanilla extract; 1½ cups (200 g) dried apricots, chopped into ¼-inch (6 mm) pieces; 1 cup (120 g) powdered sugar; 3 tbsp (45 ml) whole milk; ½ tsp (2½ ml) vanilla extract; ⅛ tsp (¼ g) ground cardamom (optional)

From the MyKitchenBank Kitchen

A fragrant, tender quick bread studded with chewy dried apricots and warm cardamom spice. Yogurt keeps the crumb moist and rich, while a light glaze adds subtle sweetness. Perfect for breakfast, snacks, or afternoon tea.

Prep: 15 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 1 loaf (10 slices)

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Steps

Before you start

Preheat your oven to 350°F (175°C) and position a rack in the center
Grease a 9×5-inch (23×13 cm) loaf pan with butter or cooking spray
Bring eggs and yogurt to room temperature (about 30 minutes ahead)
Chop the dried apricots into ¼-inch (6 mm) pieces to prevent large chunks

1
Mix dry ingredients
- In a medium bowl, whisk together the 2 cups (240 g) all-purpose flour, 1.5 tsp (7 g) baking powder, 0.5 tsp (2.5 g) baking soda, 1 tsp (2 g) ground cardamom, and 0.25 tsp (1.5 g) salt.
- Set aside.
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Ready when: Mixture is evenly combined with no streaks of flour
Tip: Whisking the dry ingredients incorporates the leavening agents evenly, preventing dense pockets in the bread.
2
Cream butter and sugars
- In a large bowl, beat the softened 0.5 cup (115 g) unsalted butter with 0.75 cup (150 g) granulated sugar and 0.25 cup (55 g) light brown sugar using a whisk or wooden spoon until the mixture is light in color and fluffy, about 2–3 minutes of vigorous beating.
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Ready when: Mixture is pale, creamy, and increased slightly in volume
Tip: Creaming incorporates air that helps the bread rise. If your butter is too cold, soften it for another 10 minutes at room temperature.
3
Add eggs and vanilla
- Add the 2 room-temperature large eggs one at a time, beating well after each addition until fully incorporated.
- Then add 1 tsp (5 ml) vanilla extract and beat until the mixture is smooth and homogeneous.
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Ready when: Mixture is pale, emulsified, and fluffy with no visible egg streaks
Tip: Adding room-temperature eggs prevents the batter from looking curdled. If the batter breaks, add 1 tbsp of the flour mixture to help it emulsify.
4
Fold in yogurt and dry mix
- Gently fold in the 0.75 cup (180 g) room-temperature Greek yogurt using a rubber spatula until just combined.
- Then add the dry ingredients in two additions, folding gently after each addition until just no streaks of flour remain.
- Do not overmix.
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Ready when: Batter is evenly combined with a slightly thick consistency and no visible flour streaks
Tip: Overmixing develops gluten and makes the bread tough. Fold gently with a spatula rather than stirring vigorously.
5
Fold in apricots
- Gently fold the 1.5 cups (200 g) chopped dried apricots into the batter until evenly distributed.
- Avoid crushing the apricots.
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Ready when: Apricots are evenly scattered throughout the batter
Tip: If apricots clump together, toss them lightly with 1 tbsp of flour before folding them in to distribute them more evenly.
6
Transfer and bakeOven 350°F / 175°C
- Pour the batter into the prepared 9×5-inch (23×13 cm) loaf pan, smoothing the top gently with a spatula.
- Place in the preheated 350°F (175°C) oven and bake for 48–52 minutes, until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs (not wet batter).
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Ready when: Toothpick inserted in the center comes out with a few moist crumbs; the top is golden brown and springs back lightly when touched
Tip: If the top is browning too quickly before the center is done, loosely tent with foil for the final 10–15 minutes of baking.
7
Cool in pan
- Remove the loaf from the oven and let it cool in the pan for 10 minutes.
- This allows the structure to set slightly and makes unmolding easier.
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Ready when: Loaf is cool enough to touch but still warm
Tip: Do not skip this step—removing the loaf immediately causes it to crumble and fall apart.
8
Unmold and cool
- Run a thin knife around the edges of the loaf to loosen it, then turn it out onto a wire rack to cool completely, about 30–45 minutes, before slicing or glazing.
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Ready when: Loaf is cool to the touch and feels firm
Tip: Cooling completely before glazing prevents the glaze from running off; it also makes slicing cleaner.
9
Make the glaze
- While the loaf cools, whisk together the 1 cup (120 g) powdered sugar, 3 tbsp (45 ml) whole milk, 0.5 tsp (2.5 ml) vanilla extract, and the optional pinch of 0.125 tsp (0.25 g) ground cardamom until smooth.
- The glaze should be pourable but not too thin; if needed, add a touch more milk.
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Ready when: Glaze is smooth and pourable without lumps
Tip: If the glaze is too thick, add milk 1 tsp at a time; if too thin, add powdered sugar 1 tbsp at a time.
10
Glaze the loaf
- Once the cooled loaf is completely cool, drizzle the glaze over the top, allowing it to flow down the sides naturally.
- Let the glaze set at room temperature for about 10 minutes before serving.
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Ready when: Glaze is no longer wet to the touch and forms a thin set layer on top
Tip: For a thinner glaze, use more milk; for a thicker coating, use less milk. You can also skip the glaze entirely for a plain loaf.

Good to know

Tips

For extra cardamom flavor, increase the ground cardamom to 1.25 tsp in the batter or brush the cooled loaf with a little milk and sprinkle a pinch of cardamom mixed with sugar on top before glazing.
Room-temperature eggs and yogurt blend more smoothly into the batter, resulting in a more tender crumb. Plan to remove them from the fridge 30 minutes before baking.
If you prefer a denser, more compact loaf, reduce the baking powder to 1.25 tsp. If you like it airier, keep it at 1.5 tsp.
This bread pairs beautifully with tea or coffee. Serve slices lightly toasted with butter and jam, or enjoy plain.

Make ahead

Bake the loaf up to 2 days ahead and store it wrapped tightly in plastic wrap at room temperature, or wrap and freeze for up to 1 month. Glaze the loaf just before serving for the best appearance.

Storage & reheating

Room temperature (in an airtight container or wrapped in foil): up to 3 days. Refrigerator (in an airtight container): up to 5 days. Freezer (wrapped tightly in plastic wrap and then foil): up to 1 month. Thaw at room temperature for 2–3 hours before serving, or warm gently in a 300°F (150°C) oven for 10 minutes.

Substitutions

plain Greek yogurt → sour cream or plain whole-milk yogurt. Use the same amount (0.75 cup / 180 g). Both will produce a similarly moist, tender crumb. Greek yogurt is thicker, so it may require 1–2 tbsp less milk in the glaze.
dried apricots → dried cranberries, dried figs, or a mix of dried fruits. Use the same weight (200 g). Chop larger fruits to ¼-inch pieces. The flavor will shift but the texture and moisture will be similar.
ground cardamom → ground cinnamon or a blend of cinnamon and ground ginger. Use the same amount (1 tsp for the main batter, 0.125 tsp for the glaze). The warm spice profile will change, but the aromatic quality will be maintained.
all-purpose flour → whole wheat flour or a blend of whole wheat and all-purpose (up to 50% whole wheat). Whole wheat flour absorbs slightly more liquid, so you may need to add 1–2 tbsp additional milk or yogurt if the batter seems too thick.