Vegan Figgy Apricot Spelt Bread Recipe

I have a delicious new bread recipe to share with you guys this morning! Introducing: Vegan Figgy Apricot Spelt Bread:


Yummmm! A couple months ago, the co-op grocery store near me was selling this really good bread with chopped up figs and apricots in it, and ever since I’ve been meaning to re-create it at home.

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I’d say this was a major success — whole grain, healthy, not too sweet, but still delicious. I love the juicy bits of fruit throughout the bread!


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 :)



Matt came out to be my hand model and slice the bread for me. I think he has a big future in hand modeling.


Work it, work it…


Yep, right there, perfect…




His reward? Taste-testing privileges!




He gave the bread the Matt seal of approval. Success!

So guess what? Today is my first day of my summer public health dietetic internship! I’ll be interning at a local county cooperative extension, which is an organization that provides education to county residents. It should be a fun summer — we have a lot of community outreach events planned, like kids cooking classes, lessons on canning your own food (so excited to learn that!), heart healthy events, etc.! I’m excited to share it with you guys :) Wish me luck on my first day!

Oh, and speaking of delicious baked goods — I have added the nutritional information per muffin onto my Pumpkin Muffins of Deliciousness recipe page! Thanks to reader Lindsay for calculating it for me :)


Ta-ta for now, friends!


  1. 1

    YUM! This looks so good. Can’t wait to try it.

  2. 2

    This bread looks so good. It kind of reminds me of a fruit cake, which I love. This would be a good breakfast bread. Can’t wait to make it. This will certainly go into my fannetastic cookbook.

  3. 3

    Yum. I have some spelt flour at home and this is making me think I should really bake with it. I wouldn’t have thought of the fig-apricot combo, but it sounds tasty.

  4. 4

    That looks so delicious! I want to try it!

    Good luck on your internship! You’ll do great!!!

  5. 5

    Your internship sounds great! Enjoy!

  6. 6

    Good Luck on your 1st day of internship, Anne.

    I know you’ll do very well with the “hands on” teaching and the county outreach programs….

    You’re bright, and a natural people person… so should be an easy “A!” :-)

  7. 8

    Now, if I just had a magic wand to make it gluten-free. I love breads like this.

  8. 10

    Anne, your internship sounds fantastic! I can’t wait to hear more about it once you start :)

    The bread looks delish, I love whole wheat quick breads with dried fruit added.

  9. 11

    Thanks for the bread recipe–looks so yummy and can’t wait to make it.

    Was excited to see your tweet this morning because I am looking forward to learning more about your internship. The description of it is inspiring me to go back to school for a career in the nutrition field because I would love to do all of those activities.

  10. 12

    Bread looks great, Anne! I’m curious why you’d make an effort to keep it fat free, if adding fat helps your body digest the nurtrients, as you’ve written about before.
    Or maybe you plan on eating it w/ something that already has fat in it? Thanks!

    • 13

      I actually wanted to add walnuts, and even had them in the recipe details, but then realized I was all out. Fail, haha. I usually don’t add oil to my breads though just because I’d rather save my oil intake for sauteeing veggies and such!

  11. 14

    Good luck today!

  12. 15

    Looks so amazing!

    Good luck with your internship! :D

  13. 16

    This looks amazing! My brother is vegan but the rest of my family isn’t, so I’m constantly looking for recipes that will appeal to all tastebuds. I’ll be making this one! :D

  14. 17

    wow that looks so perfect! I can’t wait to give it a try myself!

  15. 18

    This bread looks so good! I love how it’s filled with wholesome ingredients and different from the average sweet bread. I can’t wait to try it! :-D

  16. 19

    I have all of the ingredients on hand except the figs…definitely saving this to try soon!

  17. 20

    Oh, and I’m excited to read about your internship! Canning is NOT scary, I promise – it’s super fun and you’ll feel like a real pioneer woman! I bet it would be really fun to do that with kids.

  18. 22

    this is currently baking in the oven :)

  19. 24

    This sounds sooo amazing!!! I love figs, apricots and all the other ingredients! Got it bookmarked!

  20. 25

    Yum! Figs and apricots are two of my favorite things :)

  21. 26

    I love the captions on all of the hand modeling photos. lol. It sounds like my boyfriend talking! :P

  22. 27

    Sounds like a great internship! Good luck :)

    That bread looks AMAZING! I could go for a slice right about now….

  23. 28

    That bread looks delicious! Can’t wait for figs to be in season to make it.

  24. 29

    I am just finishing my dietetic internship and one of my favorite rotations was a week at a cooperative extension. I’m jealous you get to spend the whole summer there, it should be fun. Good luck!


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