Bread machine Orange Apricot Bread, Yeasted and Vegan

Three slices of vegan bread machine bread stacked on a white plate with a bite taken from the top slice; a blurred bowl with orange pieces is visible in the background.

Bread machine Orange Apricot Bread, Yeasted and Vegan

Course: bread

Cuisine: American

Diet: Vegan

Keyword: bread machine citrus bread, orange apricot bread, yeasted citrus bread

Prep Time: 15

Cook Time: 3 30

Total Time: 3 45

Servings:

Calories: 248kcal

Author: Cindy Rainey

Soft, fragrant, and gently sweet — this yeasted citrus bread blends bright orange zest and citrus along with , chewy dried apricots, with the richness of olive oil. Perfect for breakfast, gifting, or a savory brunch board.

Print Recipe

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

Dried apricots: It's important to measure the dried apricots after chopping - not before. Ratios are very important in this recipe. Chop the apricots about the size of a raisin. And do not be tempted to use fresh apricots for this recipe. The dry/moist ratios will not work.

There are three types of dried apricots I've found while developing this recipe.

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,

Plant milk measurement: The amount of plant milk called for in the recipe is seven-eights a cup. If it's easier for you, measure three-fourths a cup pus two tablespoons.

Plant milk type and substitutions: Choose a higher-protein milk like soy or pea protein for better dough development. Avoid thin oat or almond milks if possible. If you’re not vegan, you can substitute the soy milk with 1% dairy milk. It has a similar balance of protein and fat, so it behaves most like soy milk in bread-machine recipes. Using 2% or whole milk will still work, but the extra fat can create a softer, slightly denser loaf.

Olive oil flavor: Light olive oil creates a subtle backdrop, while extra virgin adds more fruity depth — both work beautifully.

Bread flour: Bread flour is essential for structure and chew. And please make sure to properly measure the four. See the blog post above for more thorough directions.

Yeast: Use rapid-rise (bread machine) yeast for best results. If you use regular active dry yeast, use 2 1/4 teaspoons - but I have not tested this.

Storage: Store at room temperature up to 2 days or refrigerate for up to 5. Slice and toast before serving for the best flavor.

Nutrition