🍞 Rustic Fruit & Nut Bread

(Dense, nutty, not-too-sweet — the kind of loaf that feels like tradition.)

This is not a fluffy bakery bread. It’s thick, moist, and packed with dried fruit and toasted nuts. Hints of natural sweetness from figs and apricots, plus the crunch of walnuts — baked into a cracked golden crust and rustic crumb. Eat it warm, eat it imperfect.

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📝 Ingredients (Makes 1 loaf):
• 1 ½ cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 2 eggs
• ½ cup milk or plant milk
• ¼ cup honey or maple syrup
• ¼ cup olive oil or melted butter
• ½ cup dried figs, chopped
• ½ cup dried apricots, chopped
• ½ cup walnuts, chopped

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🔥 Instructions:
1. Preheat oven to 350°F / 175°C. Grease a loaf pan or line with parchment.
2. Mix the dry:
In a large bowl, combine both flours, baking soda, baking powder, salt, and cinnamon.
3. Mix the wet:
In another bowl, whisk eggs, milk, honey/maple, and oil until smooth.
4. Combine:
Add wet to dry. Fold gently. Add chopped fruits and nuts. Batter will be thick — that’s perfect.
5. Bake rustic:
Spoon into pan, don’t smooth the top too much. Bake for 40–50 minutes until golden, cracked, and a toothpick comes out mostly clean.
6. Cool & serve real:
Let cool, slice thick. Eat with butter, cream cheese, or just as is. Expect crumbs.

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