“This bread was such a surprise! It’s not sweet and cakey but more like bread…only extra. And I love it!”
If you love citrus bread but want something more structured than a cakey sweet loaf, this yeasted orange apricot bread hits that sweet spot. The bread machine does the hard work, the flavor feels special, and the result is soft, aromatic, and surprisingly versatile.
This orange apricot bread machine bread is a yeasted citrus loaf made with bright orange zest, chewy dried apricots, and a splash of olive oil. It’s vegan, lightly sweet, and designed to slice like real sandwich bread. This is not a dense quick bread or cake-style loaf. It’s a true yeast bread that rises tall, toasts beautifully, and works just as well for breakfast as it does on a brunch board.
Bread machine baking has become one of my favorite ways to make homemade bread for my family. We’ve had savory olive oil herb loaves for pasta nights, yeasted banana bread for cozy mornings, and even an orange cranberry bread that tastes like the holidays.
Each one is a little different from plain white bread, but they’re all fun, reliable, and honestly kind of addictive to make. This orange apricot version joined the rotation quickly because it feels bright and fresh while still being comforting.
Why You’ll Love This Yeasted Citrus Bread
This isn’t a dessert loaf pretending to be bread. It’s a real yeast bread with just enough sweetness to make it special.
You’ll love this recipe because:
- It’s made entirely in the bread machine
- The citrus flavor feels fresh, not overpowering
- Dried apricots add chewy sweetness in every slice
- It’s vegan and dairy-free; yet it’s a yummy bread for everybody – vegans and non-vegans too!
- It toasts beautifully
- It works for breakfast, brunch, or gifting
- It slices cleanly like sandwich bread
It’s the kind of loaf that feels homemade without feeling complicated.
Ingredients Needed for Orange Apricot Bread
The full measurements are in the recipe card below, but here’s what you’ll need:
- Dried apricots – Make sure you source the right type of dried apricots (see below).
- Orange zest and fresh orange juice – One large juicy orange should do it.
- Unsweetened plant milk – Soy or Pea protein milk will give the best results.
- Olive oil – I use light olive oil. I don’t want a heavy olive oil taste for this bread. (Unlike my olive oil herb bread which does need an obvious olive oil flavor.)
- Light brown sugar
- Maple syrup – Use real maple syrup please, not pancake syrup.
- Vanilla extract and orange extract – The orange extract really helps!
- Bread flour – Bread flour gives the best texture; but make sure to measure it correctly. (See below.)
- Salt, cardamom, cinnamon, cinger powder
- Rapid-rise yeast – This recipe was developed using rapid-rise/quick/bread machine yeast. You cannot 1:1 substitute regular active dry yeast.
Choosing the Right Apricots
This recipe depends on the moisture level of your dried apricots. Too dry and they won’t soften properly. Too sticky and they add too much moisture to the dough.
The best apricots for this bread are bright orange, slightly moist, and firm but not leathery. The kind often sold in hard plastic containers in the dried fruit section. If yours feel very dry, soak them in hot water for about 30 minutes, then drain and pat dry. If they feel overly soft or sticky, let them sit on the counter after chopping to dry slightly.
Do not use fresh apricots. The moisture balance will not work in a yeast bread.
How to Make Bread Machine Orange Apricot Bread
Step One: Prep the Apricots
Chop the dried apricots into raisin-sized pieces and set them aside. They’ll be added last so they don’t sink into the dough too early.
Step Two: Add the Citrus
Zest and juice one large orange. Add the measured zest and juice directly to the bread machine pan.
Step Three: The wet ingredients
Warm the plant milk until it’s very warm but not hot to the touch. Add it to the pan along with the olive oil, brown sugar, maple syrup, vanilla extract, orange extract, and salt.
When I add the brown sugar I try to spread it out and not dump it in a clump. You should pack your brown sugar in the measuring cup for sure – just try to break it up before adding to the bread machine pan.
Step Four: the Dry Ingredients
Measure the bread flour correctly and add it on top of the wet ingredients. Sprinkle the cardamom, cinnamon, and ginger evenly over the flour.
Accurately measure the flour
For precision in baking, weighing flour is the gold standard as it ensures consistent results. The weight of flour can vary significantly based on factors like humidity and measuring techniques.
However, if you don’t have a scale, the “spoon and swipe” method—lightly spooning flour into a measuring cup and then leveling it off with a flat edge—can offer a more accurate measurement than scooping directly. While weighing remains ideal, the spoon and swipe method is a reliable alternative for achieving better accuracy in your baked goods.
- First “lighten” the flour by stirring it about with a spoon to get some air into it.
- Next, take a spoon or smaller measuring cup and scoop out the lightened flour.
- Then shake the lightened flour into the measuring cup. You’ll be shaking the flour in the measuring cup until the level of the lightened flour is a little bit above the level of the measuring cup.
- Next, take a knife or other flat implement and cut the top of the flour all the way across the measuring cup.
- Finally, with one swift movement, use the same knife to swipe away the excess.
Step Five: Add the Yeast
Make a small well in the flour and add the rapid-rise yeast. It’s okay if the yeast touches the spices but it shouldn’t immediately touch the salt. That’s why we add salt with the wet ingredients before the flour and spices.
Step Six: Add the Apricots
Sprinkle the chopped apricots around the edges of the flour layer. This keeps them from sinking into the wet ingredients too soon.
Final Steps: Bake and cool
Set your bread machine to the standard white loaf or basic bread cycle, medium crust, medium-size loaf. Press start and let the machine do the work.
When the cycle finishes, remove the loaf and let it cool for at least 30 minutes before slicing. This helps the crumb set properly.
Helpful Tips and Notes
- Dried apricots should be measured after chopping, not before. Ratios matter in yeast bread.
- There are three common types of dried apricots. Very dry Turkish apricots are too leathery. Super moist grocery-bag apricots are often too sticky. The best ones fall in the middle.
- If needed, soak dry apricots in hot water for 30 minutes, then drain and pat dry. If using very soft apricots, let them sit out after chopping to dry slightly.
- Plant milk measurement is seven-eighths cup. If that feels awkward, measure three-fourths cup plus two tablespoons.
- Use a higher-protein plant milk like soy or pea protein for better dough development. Thin almond or oat milk can lead to a softer loaf.
- If you are not vegan, 1 percent dairy milk is the closest match in protein and fat balance.
- Light olive oil gives a subtle flavor. Extra virgin adds a little fruity depth.
- Bread flour is essential for structure and chew. Measure it correctly. (See above.)
- Use rapid-rise yeast for best results. Active dry yeast has not been tested for this recipe.
- Store at room temperature for two days or refrigerate up to five. Toast before serving for best flavor.
Frequently Asked Questions
It’s a lightly sweet yeast bread, not a cake-style loaf. It slices like sandwich bread and toasts beautifully.
This recipe was developed specifically for a bread machine and hasn’t been tested by hand or in the oven.
It’s softly citrusy with gentle sweetness from the apricots. Not overpowering, just bright and comforting.
Yes. Slice, wrap tightly, and freeze for up to three months. Toast straight from frozen.
Absolutely. It travels well and feels sophisticated .
Final Thoughts
This bread machine orange apricot bread is one of those recipes that feels a little fancy but stays completely practical. It’s bright without being sharp, sweet without being sugary, and soft without being fragile. If you love citrus bread but want something that eats like real bread, this yeasted vegan loaf is worth making.
Bread machine Orange Apricot Bread, Yeasted and Vegan
Equipment
- bread machine
Ingredients
- ⅔ cup finely chopped dried apricots see notes
- 1 tablespoon orange zest – use from 1 large orange
- 2 tablespoons fresh orange juice
- ⅞ cup unsweetened plant milk high protein milk like soy or pea protein works best
- ¼ cup olive oil light
- ⅓ cup light brown sugar packed
- 2 tablespoons maple syrup
- 1 teaspoons vanilla extract
- ¼ teaspoon orange extract
- 1 ¼ teaspoon salt
- 2¾ cups bread flour measured correctly
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ginger powder
- 1¾ teaspoons rapid-rise yeast also called bread machine yeast
Instructions
- Chop the dried apricot. Set aside for later. You will be adding them last.⅔ cup finely chopped dried apricots
- Zest and juice the orange and dd the correct amount to the bread machine pan.1 tablespoon orange zest – use from 1 large orange, 2 tablespoons fresh orange juice
- Warm the plant milk. It should be very warm but not hot to the touch. 45 seconds in the microwave oven should do. Add it to the bread pan.⅞ cup unsweetened plant milk
- Add the olive oil, maple syrup, brown sugar, vanilla and orange extracts, and salt to the bread pan.¼ cup olive oil , ⅓ cup light brown sugar, 2 tablespoons maple syrup , 1 teaspoons vanilla extract, 1 ¼ teaspoon salt, ¼ teaspoon orange extract
- Properly measure the bread flour and add the bread flour on top of the wet mixture. Sprinkle the cardamom, ginger, and cinnamon evenly over the flour.2¾ cups bread flour , ½ teaspoon ground cardamom , ¼ teaspoon ground cinnamon , ⅛ teaspoon ginger powder
- Make a small well in the top of the flour and add the rapid-rise yeast.1¾ teaspoons rapid-rise yeast
- Sprinkle the chopped dried apricots around the edges of the flour layer — this keeps them from sinking too early into the wet ingredients.⅔ cup finely chopped dried apricots
- Set your bread machine to the standard white loaf or basic bread cycle, medium crust, medium-sized loaf (about 2 pounds). Press Start.
- When the cycle finishes, carefully remove the loaf from the pan and allow it to cool for at least 30 minutes before slicing
Notes
- One dried brown and leathery – typically called Turkish apricots. They are too dry for this recipe.
- The other is packaged and sold in the grocery aisle with other dried fruits. They were very moist and sticky – almost like fresh apricots. They are too moist for this recipe.
- The best dried apricots to use in this recipe fit somewhere in the middle. I found them in the grocery aisle in a hard plastic container. They were bright orange, a little moist – but not sticky. They gave the best results.
- If you must use the other types, soak the Turkish apricots in hot water for 30 minutes till soft. Drain and pat dry. If you are using the very soft moist apricots, allow to sit on the counter for 30 minutes after chopping to dry out some,
