Apricot Bread with Date Frosting

This amazing Dried Apricot Bread is one of the best quick breads for your afternoon tea, morning coffee or for dessert. It is a healthier dessert alternative, designed specifically to please the palate while remaining light and delicious.

If you like desserts without added sugar, I recommend you the Banana Cranberry Muffins and the No-Bake Petit Fours.

Here is information about some of the key ingredients and the options for variations:

• Flour: For this recipe I use whole gran and coconut flour with the addition of some starch. This combination results in a very soft and tender crumb with a nice taste. Originally I created the recipe with ray flour but you can use other whole grain flours instead: wheat, spelt or einkorn. Don't substitute the coconut flour or the starch!
• Olive oil: canola or other neutral oil would work too even though they might not be as healthy.
• Coconut sugar: You can use any other granulated sweetener. Still I mostly recommend the coconut and the brown cane sugar as they have a specific caramel taste and contribute to the soft texture of the bread.
• Dried apricots: can be substituted by other dried fruit even though this will change the whole idea of this apricot bread with date frosting.

Serve the apricot bread warm or at room temperature. Keep it for up to 3 days covered at room temperature or in the fridge.

You can also freeze it as most desserts for up to 2 months. I recommend you to slice it first for easier thawing.