I love almond extract, so I'd definitely vote for that, I always sniff the bottle at Penzey's even though I have one at home!

I like the mix of apricots and ginger, and I was kind of thinking maybe cardamon would be nice.

Annie

Penzeys CAKE SPICE mixture (China cinnamon, star anise, nutmeg, allspice, ginger, cloves) is a favorite go-to spice mixture for lots of baked goods.

Another vote for almond extract. I especially like to couple almond extracts with chocolate or cherry flavored foods.

If you've never tried a bottle of Fiori di Sicilia from King Arthur, you may find this wonderful taste a "secret" ingredient. It's an all-natural citrus and vanilla-scented flavor (a little goes a long way, so don't use it like you would vanilla. I add the flavoring to sweet dough for cinnamon rolls. Instead of using cinnamon/sugar on the dough, I use orange marmalade (add a bit of water and stir to make it spreadable so you get a thin coating). Finish like you normally finish cinnamon rolls. I also add the flavoring to my whole wheat sugar cookies.

-Grainlady

Yes, a little almond extract definitely!

Some flavors seem best if 'pure', no added spice necessary.
The apricot-almond combination would surely be best unadulterated with other flavorings or spices.

Rusty

I like the Cake Spice mixture from Penzeys also. But I'm an even bigger fan of their Baking Spice (Ceylon cinnamon, Spanish anise, Grenadian mace, Guatemalan cardamom).

I am NOT a big fan of almond extract - I think it tastes fake. I prefer to use butternut flavoring - think Watkins makes it.

Cardamom is really good with apricots.

I love cardamom, but it has an assertive flavor that might compete with the almond, although maybe not if it was just a pinch. I'd add either almond extract or brandy or amaretto, or lemon or orange peel. One other option is a pinch of corriander, that's what they do in N. Europe sometimes. Of course ginger would be good too, but it would also assert itself. Toast the almonds to bring out their flavor.

I agree with Pat T about the almond flavoring. I love almonds but not almond flavoring. Penzey's Baking Spice sounds interesting.

jude

Without the almond, I'd say cardamom (and maybe a wee bit of lemon juice to punch it up a bit...not enough to detect). With the almond, I'd say leave the almond and apricot to speak for themselves. I'm not a big fan of almond with other flavors, though.

I had a recipe ages ago (lost to the Great Hard Drive Explosion) that used apricot, vanilla and orange flower water. Smelled incredible.

I put The Spice House Cake Spice Blend on oatmeal, cereal, toast... LOL! I don't care for it with fruit, though. Too many competing flavors.

I also would leave out the almond extract.... if you do add it only add 1/8 tsp per loaf.
I would skip the "spice" and make the almonds half hazel nuts and add some grated orange peel.
I love the combo of almonds and or hazlenuts with dried apricots....and the orange zest just makes it yummier!
Linda c

As always, y'all are never at a loss for opinions and suggestions! I think the idea I'll try first is just the fruit, toasted almonds, vanilla, orange juice & zest. Then I can tell if a spice is needed.

Thanks so much everyone for your replies! I think I'm going to have fun testing these recipes.

Teresa

Good idea....always better to start from the premise of "what to add" rather than "what to eliminate".

Almond extract is a natural pairing with apricots IMO. I would not even bother with any other spices.

I find almond extract needs to be used with care. It's very strong, and too much can easily ruin what you make. For recipes that call for 1 tsp of vanilla, I'd use no more than a 1/4 tsp of almond extract.