Preheat the oven to 180°C.

Grease a medium-sized loaf tin.

Whisk the oil and Muscovado sugar together until thoroughly combined. Whisk in the eggs, one at a time, and mix until combined.

Add the nutty wheat and oat flours, bicarbonate of soda and nutmeg. Stir with a wooden spoon until combined.

Finally, fold through the dried pear and apricot and
pour the mixture into the prepared tin.

Bake for 50 to 55 minutes, or until a skewer comes out clean. Leave to cool in the tin before unmoulding.

Serve drizzled with the apricot and-honey glaze.