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Apricot Cherry Breakfast Bread

This Apricot Cherry Breakfast Bread is a sweet, light, tender bread studded with dried apricots and tart cherries. Serve it for breakfast slathered with your favorite jam.
Apricot Cherry Breakfast Bread
Yield 1 loaf



  • 3 1/2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 2 teaspoons table salt
  • 1 cup water (120°F)
  • 2 tablespoons vegetable oil
  • 2 large eggs (room temperature)
  • 2 tablespoons dried apricots (diced)
  • 2 tablespoons dried cherries (diced)


  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon pearl sugar


  • In the bowl of a stand mixer, combine 2 1/2 cups flour, yeast, sugar, and salt. Add warm water and oil to flour mixture. Add eggs; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Add dried fruit. Knead for 5 minutes until smooth and elastic.
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in size.
  • Punch down dough. Turn dough onto lightly floured surface. Pat into a 12x6-inch rectangle. Cut into two 3x12-inch piece. Shape each piece into a rope. Twist the ropes together. Place on a greased cookie sheet. Cover; let rise until indentation remains after touching.
  • Preheat oven to 400°F
  • Make egg wash: beat together egg and water. Brush the top of the loaf with egg wash and sprinkle with pearl sugar.
  • Bake for 15 to 20 minutes. Cool completely before serving.


Recipe by Barbara Bakes.