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This Apricot Bread was inspired by a couple of my Nana’s recipes. Her “Granny cake” which is an Irish style bread cake a bit like a big sweet scone that has sultana’s in it. The other recipe was her light Soda bread that was made with a sweet milk as opposed to a normal buttermilk/ sour milk one. I am not a huge sultana fan but don’t mind the less sweet dried apricot.

Apricot Bread 

  • Two thirds of a cup of chopped organic unsulphered apricots approx. seventeen apricots
  • One and a half cups of wholemeal spelt flour
  • Half a cup of oat bran. I actually made it with half a cup of buckwheat flour this time but it wasn’t as nice.
  • Three rounded teaspoons of baking powder
  • Two dessertspoons of rapadura sugar
  • Two dessertspoons of caster sugar
  • One generous teaspoon of vanilla powder/ vanilla extract in with the wet ingredients
  • Zest of an unwaxed orange
  • A pinch of sea salt
The dry stuff!

The dry stuff!

  • A quarter cup of dark agave
  • A quarter cup of sunflower oil (one suitable for frying)
  • Two thirds of a cup of soya/ almond milk (you could put a little orange juice in and reduce the milk a bit)
  • Seven drops of an orange oil suitable for food use/ A teaspoon of a good orange extract
  • A few dessertspoons of fine maize meal for sprinkling on top
The wet stuff!

The wet stuff!

Preheat your oven to 200C / 390F. Prepare a loaf tin. I use a normal pound loaf tin though the measurements may seem small for that. It will not expand like a ballon to the top of the tin, but don’t worry it isn’t meant to.

Chop your apricots and put them to soak in a cereal bowl of water.

Soaked apricots

Soaked apricots

Grab a mixing bowl and start putting in your dry ingredients, pausing to sieve the baking powder.

In another bowl (or jar in my case) put in your wet ingredients.

Pour the wet into the dry. Gently mix everything together, be carefully not to overwork. Once your ingredients are combined fold in the soaked apricots.

Dark Battter!  Haha bad pun ;-)

Dark Battter! Haha bad pun 😉

Pour the batter into the cake tin, making sure it is even.Sprinkle the coarse maize meal onto. The maize meal will prevent it from burning. Put a few diagonal slashes on top to help with the rise.

Place in the centre of your oven. After five minutes turn the oven down to 180C / 350F.

It is done when it is coming away from the sides and a golden brown colour. It will take a minimum of thirty minutes, do not be tempted to take it out before then. I have a fan oven and it takes thirty five minutes , it could take forty five in a non fan. While writing this I forgot about the aforementioned Apricot bread and nearly burnt it. When you take it out leave it sit for five minutes. Wrap it in a clean towel and leave it to cool for another fifteen minutes. I leave mine cool on the windowsill. If you cut it while it is warm the texture can turn gummy. This is what will probably happen mine, since I cut it so I could take a photo!

Apricot Bread

Apricot Bread

Try it toasted with coconut oil. It is reaaaally good. Xs Aissa