Apricot Loaf

What's not to love about a loaf? Kind of cake, kind of bread, it can work both as a standalone snack or a breakfast stand-in. Its fruit-and-nut forwardness gives an air of mindful eating, at least until you slap a healthy amount of butter all over it (definitely a recommended serving suggestion). There's also something reassuring about a sturdy loaf, as if a slice will restore something within you that needed soothing, but you couldn't quite put your finger on.

In this fruity and zesty apricot loaf, brown sugar adds a fudge-like flavour that allows the fruit mix to sing. You'll get some extra freshness from the grated ginger, while the almond topping gives an extra crunchy texture. Keep some around for snacking over a couple of days afterwards, as it becomes more dense and complex over time.

For this bake, take some time with the fruit preparation. Soaking injects some extra liquid that will help maintain the moisture and gets it all jammy when you boil it down, so the taste will incorporate into the mixture. Also ensure your jam has cooled down before adding it to the mix, otherwise your loaf might not totally rise.