I do love a tangy apricot loaf. My sourdough starter 'discards' provided the tang in this recipe and the oats add a little more fibre. It's a cross between bread and a cake.
2 c flour (I used spelt)
1/2 cut oats (use whole or ground, as you wish)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c rice syrup
1/2 c coconut oil
2 eggs
juice and zest of 1 orange
1 c sourdough starter or discarded starter
1 c chopped apricots
1-2 tbsp flour for coating
oats for sprinkling

Preheat oven to 180C. Line a loaf tin with baking paper.
Whisk the dry ingredients in a large bowl. In another bowl whisk the rice syrup and coconut oil. Then add in eggs one at a time, and orange juice and zest. Pour slowly into dry ingredients, mixing as you go, then stir in sourdough starter.
Coat the chopped apricots in flour, then fold into batter.
Pour into tin, sprinkle with oats and bake for 35-45 min until cooked through. Leave to cool in the tin for 15 min then turn out onto a wire rack to cool completely before cutting.