• 1 cup dark rye flour
• 1/ 2 cup all-purpose flour
• 1/ 2 teaspoon baking soda
• 1/ 2 teaspoon baking powder
• 1/ 4 teaspoon kosher salt
• 1/ 2 cup olive oil
• 3/ 4 cup dark brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/ 4 teaspoon orange blossom water, (optional)
• 1/ 2 cup dried apricots, chopped
• 1/ 2 cup raw shelled pistachios

Method

• Step 1

  Preheat oven to 350F degrees. Line a standard 9” x 5” loaf pan with parchment paper and nonstick cooking spray.

• Step 2

  Whisk rye flour, all-purpose flour, baking soda, baking powder, and kosher salt in a medium bowl.

• Step 3

  Whisk olive oil, brown sugar, egg, vanilla extract, and orange blossom water (if using) in a medium bowl until well combined.

• Step 4

  Add dry ingredients to olive oil mixture and stir until no patches of flour remain. Stir in chopped apricots and pistachios.

• Step 5

  Spread batter in an even layer into prepared loaf pan. Bake for about 28-30 minutes. Allow to cool completely before cutting into 8 squares.