Oh no! It has started to rain here. And from what I have been told, will not stop until sometime next June. In defense, may I suggest some fresh apricot fig bread and a mug of hot tea? I have made this bread a few times and, as with most quick breads, it is best the first day. This bread is easy to throw together with whatever dried fruit you have on hand, but I really liked the combination of dried figs and apricots. It is whole grain, potentially vegan, and not too sweet.
Apricot Fig Bread
adapted from fannetastic food
2 cup whole wheat pastry flour or white whole wheat flour or spelt flour
1/3-1/2 cup cane sugar, evaporated cane juice, or sucanant
2 tsp cinnamon
1/4 tsp cardamom
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cup applesauce (I have used a combination of applesauce and yogurt before and it has turned out fine)
1 large mashed banana (or 1/2 cup yogurt)
1 egg or flax egg (1 tbsp ground flax mixed with three tbsp water, set aside to thicken)
1/2 cup dried apricots, chopped
1/2 cup dried mission figs, chopped (I have used prunes instead and it is also delicious)
Preheat oven to 350. In a large bowl, mix together the flour, sugar, cinnamon, cardamom, baking powder and soda, and salt. In another bowl, mix together the applesauce, mashed banana, and flax egg or real egg. Add the wet ingredients to the dry ingredients and fold until everything is just combined. Fold in the dried fruit, and pour into a greased and floured pan. I used a 8″x 8″ pan, but you can also use a loaf pan or make muffins. Sprinkle on a bit of coarse sugar and rolled oats to make it look pretty. Bake until a toothpick inserted into the bread comes out clean. For the 8″x 8″ pan, it was about 30 minutes; a loaf pan will take 45-50 minutes.