I love creating gluten-free baked goods, especially when it involves my good  ol’ gluten-free blogger buddies. Recently, I joined a few of my favorite gluten-free ladies in a Quick Bread Recipe Ratio Rally for the month of April. So, be sure to take a look at the other amazing gluten-free quick bread recipes for some tasty ideas of what to whip up during these Spring-like April days.

This was a fun little recipe to create and took quite a bit of recipe testing to nail down this perfectly moist n’ delicious bread. I’ve never created a bread with fresh apricots and I thought, why not? I purchased a few at the market and came home to slice n’ dice ’em up, then tossed them with a touch of sweet agave nectar, a pinch of cinnamon and nutmeg and then squared it off with a surprising citrus touch with a bit of fresh orange juice n’ orange zest. Now, here’s where I’ll throw you off, macadamia nuts? You betcha.

I’ve been known to toss my macadamia nuts into my muffins n’ breads n’ cookies with white and dark chocolate, but I thought I’d give ’em a whirl and pair them with my fresh apricot quick bread. The result? Perfection.

This may be the start of a macadamia n’ fresh fruit rally. So, get ready for some more soon-to-be macadamias poppin’ up in my recipes this Spring. I’ve purchased a large bundle from Whole Foods Market this weekend and it’s goin’ fast.

I’ve been enjoying a slice in the morning with fresh jam, another in the afternoon toasted and crumbled into ‘croutons’ atop my salads and then the final slice after dinner with a nice dollop of warm homemade nut butter.

Can you ask for anything better?

I didn’t think so.

I’m carbo loading.

And I love it.

Bring on the gluten-free carbs.

Bring on the gluten-free quick bread.

Because this baby is sure to knock your socks off.

Go ahead, slice it up… dice it up.

Whichever way you choose, I know you’ll be bakin’ up another loaf next week.

Trust me on this one.

Trust me.

Have fun, heat up the oven and get ready to put your gluten-free pantry items to work.

So, on this fabulous early April day, whether you’ve got April showers or flowers, slice off a hunk n’ smile.

Because it’s gluten-free after all.

Delish. I’m full and my tiny Manhattan apartment’s open for anyone who’s ready for a slice, hehe…


Gluten-Free Agave Apricot Bread
Serves: 12

Gluten-Free, Dairy-Free, Soy-Free

Author: Amie
Recipe type: Entree


  • 1 cup almond flour
  • ¼ cup sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. orange zest
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. baking soda
  • 2 eggs
  • 1/4 cup almond milk
  • 1 tsp. orange juice
  • 1 tsp. agave nectar
  • 2 fresh apricots, finely chopped (about 1 cup)
  • 1/3 cup macadamia nuts, chopped


  1. Pre-heat oven to 350 degrees F. Prepare an 8 1/2'' x 5'' loaf pan with nonstick baking spray.

  2. In a large mixing bowl, combine almond flour with sugar, cinnamon, orange zest, nutmeg, and baking soda.

  3. In a medium sized bowl, combine eggs, almond milk, orange juice, and agave nectar.  Combine wet ingredients with dry ingredients; mix well to combine. Then gently fold in chopped apricots and macadamia nuts. Transfer to prepared loaf pan.

  4. Bake for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven; set aside to cool before serving.

Nutrition Facts
Gluten-Free Agave Apricot Bread
Amount Per Serving
Calories 113 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 27mg9%
Sodium 46mg2%
Potassium 39mg1%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 152IU3%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

For more Gluten Free Ratio Rally quick bread and muffin recipes be sure to take a looksy at these delicious Gluten-Free Rally Contributors, who are all incredibly talented and amazing. I truly feel so honored to be a part of this circle of bloggie friends.

Mrs. R of Honey from Flinty Rocks made Lemon Lavender Muffins with Lavender Sugar
Alisha of GF Mostly Vegetarian made a Sweet Potato Breakfast Loaf
Britt of GF In The City made Date & Walnut Bread
Brooke of Bell Wookie made Double Chocolate Cherry Muffins
Caneel of Mama Me Gluten Free made Peach Poppyseed Bread
Claire of Gluten Freedom made Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut
Danna of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins
Elana of Elana’s Pantry made Almond Flour Muffins
Erin of The Sensitive Epicure made Chocolate Chip & Walnut Muffins with Streusel
Flo of Makanaibio made Gluten-Free Muffins
Gretchen of Kumquat made a Gingerbread Fig Loaf
Irvin of Eat the Love made Meyer Lemon Muffins with Slow-Roasted Balsamic Red Wine Strawberry Jam
Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread
Kate of Gluten Free Gobsmacked made Mocha and Chocolate Chip Muffins
Lauren of Celiac Teen made a Cocoa Quickbread
Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free
Mary Frances of the Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing
Melanie of Mindful Food made Almond Joy Muffins
Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel
Tara of A Baking Life made Caramelized Banana Bread with Pecan Streusel
Wendy of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder
Winnie of Healthy Green Kitchen made Banana Bread

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  1. This was delicious. I made muffins instead of bread (easier to portion and share), and I made a few substitutions based on what I had in the house (coconut milk instead of almond, walnuts instead of macademia), and I was a little worried when the batter was very watery looking, but it baked up moist and fluffy. I’d bet this would be easy to use as a base recipe for other fruit breads too. So many gluten free recipes call for a zillion different ingredients and flours, so I always appreciate one with a simple ingredient list.

  2. This sounds so delicious and I’d love to try it, however aside from GF, I’m also vegan. I have a list of egg alternatives but sometimes it can be expensive to try just one recipe over and over again until you find the best replacement for said recipe. I just made GF brownies using chia seeds to replace eggs and although I love chia seeds it just didn’t work well. So, I’m wondering what the best egg alternative for this recipe would be? 🙂

    1. Thanks Marla; such a pleasure to hear from you. Keep up the great recipes and have a wonderful Saturday!

  3. Amie, this looks FABULOUS. I absolutely, positively have to make this. Thank you so much for sharing this — I am so happy to be a part of this rally with you! 🙂

    1. Thank you so much; so happy to hear you enjoyed this recipe. Have a fabulous day and thank you again for your comment; so happy to be a part of your Rally, as well!

    1. You just made my day! Such a pleasure to hear from you. I wish I could bake some up and sit with you and enjoy it right now, toasted with some jam and nut butter. Thank you, Shauna. Have a great day and keep up the amazing gluten-free work. xo

  4. This sounds delicious – I especially love that it is not only gluten-free, but also grain-free! Thank you for your contribution!

    1. Thanks so much; I am so happy to hear you enjoyed this recipe! Have a great night; you have a fabulous website, as well and I am excited to see your tasty recipes.

  5. HI Amie – your bread sounds very fresh and light – perfect for spring. I have a 5 lb bag of almond flour which I am using in everything – so I may be trying this very soon. (although at our house it is very unlikely to serve 12 – my partner and I could probably finish off a loaf for afternoon tea – especially if its grilled – I love that idea!)

    1. Thank you so much, Melanie; greatly appreciated and such a pleasure to hear from you. I hope you enjoy this recipe…I agree, I seriously almost polished off this whole loaf in a day…hehe…it’s delish grilled with jam. Have a great night and thank you again!

    1. Thanks Jenn; great to hear from you! Hope you enjoy this recipe…love yours, as well. Have a great gluten-free night!

    1. I agree. I’m a macadamia nut lover…add ’em in and I’m happy. Thanks Lisa; have a great night!

  6. Looks like we had a similar apricot-agave thought for this! I ended up using mine both as a purée and as an add-in—yours sounds like it would have driven me less crazy trying to sub for liquid/egg. =)

    1. Too funny; yes, great minds think alike. Love your recipe, as well. Have a great night and hope to chat soon!

  7. Oh this sounds so good – and I love the above suggestion of toasting it on the grill. I bet that would taste delicious – maybe with some vanilla ice cream on top with the grilled peaches on top of that? Mmmmm …

    1. Love the idea of vanilla ice cream on top…now I’m really going to whip this up tnite on the grill with some ice cream…sounds perfect. Thank you so much; have a great day and keep up the great gluten-free blogging!

    1. Yummmy; you just gave me a great idea! Thanks Heather. I’m going to grill a slice tnitey! Have a great day.