Sweet Dried Apricot Bread in 70 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
2. In a small bowl, toss the diced dried apricots with 1 tablespoon of flour until evenly coated and set aside.
3. In a large bowl, beat softened butter and coconut sugar until pale and fluffy.
4. Whisk in eggs one at a time, then stir in Greek yogurt, lemon juice, and vanilla extract until smooth.
5. Sift in the white whole wheat flour, baking powder, salt, and cinnamon. Fold dry ingredients into the wet mixture until just combined.
6. Gently fold in the floured apricots.
7. Pour batter into the prepared pan, smooth the top, and bake for 50–55 minutes or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack.