A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Apricot Sour Cream Coffee Bread

Author: updated by Susan Reid

Apricot Sour Cream Coffee Bread Recipe

You'll find plenty of breads like this all over Scandinavia, thanks to the cultural habit of having something "just right" for coffee and company during the busy holiday season. A warm, golden, fruit-studded slice of this bread is perfect with a light swipe of salted butter.

At a glance

one 2-pound loaf, 18 servings
Nutrition information


Choose your measure:


  1. In a large mixing bowl, combine all of the ingredients except the apricots and beaten egg in the order listed. Mix until the dough comes together, then knead in the apricots.
  2. Knead the dough in a mixer for 6 minutes, or for 8 minutes by hand on a lightly floured work surface, until springy and smooth.
  3. Place the dough in a greased bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours.
  4. After the first rise, deflate the dough, shape into a loaf, and place in a greased 9" x 5" loaf pan. Cover with greased plastic and let rise until the dough domes 1/2" to 1" above the rim of the pan, about 1 hour.
  5. Halfway into the rise time, preheat the oven to 350°F.
  6. When the loaf has risen, brush the top with the beaten egg, score the top, and bake for 45 to 50 minutes. Check the bread after 20 minutes and tent with foil if it's browning too quickly.
  7. The bread is done when it's deep golden brown, the bottom sounds hollow when tapped, and the center reads 190°F when measured with a digital thermometer. Remove from the oven and cool in the pan on a rack for 15 minutes before tipping out of the pan and returning to the rack to cool completely.
  8. Store the bread, well-wrapped, at room temperature for up to 5 days or freeze for up to 3 months.
  9. Yield: 1 loaf

Nutrition Information

  • Serving Size one 1/2" slice, 64g
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 164
  • Calories from Fat 18
  • Total Fat 2g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 28mg
  • Sodium 241mg
  • Total Carbohydrate 31g
  • Dietary Fiber 2g
  • Sugars 8g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.