Figgy Apricot Spelt Bread

This bread is whole grain, healthy, not too sweet, and delicious. I love the juicy bits of fruit throughout the bread! Great for a morning or afternoon snack. It’s vegan, too!


Figgy Apricot Spelt Bread (vegan)

(makes one loaf — about 12 slices)



  • 2 C spelt flour (or whole wheat pastry flour, or half white flour and half whole wheat flour)
  • 1/2 C cane sugar
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt


  • 1 & 1/2 C unsweetened applesauce
  • 1 large ripe banana, mashed (or 1/2 C nonfat plain yogurt)
  • 1/2 C dried apricots, chopped
  • 1/2 C dried figs, chopped


Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. Spoon the mixture into a non-stick or sprayed bread pan; sprinkle some raw oats on top to make it look pretty.

Bake 45 to 50 minutes — fork check near end to make sure it’s done!

Dig in :)


Check out the original post for lots more photos/commentary: Figgy Apricot Spelt Bread Vegan Recipe.

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