1Preheat oven to 350. Grease a 7X3 inch pan with grapeseed oil and dust with flour.
2In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth. Blend in the eggs. In a medium bowl, combine the almond flour arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, nuts, seeds, and pour the batter into the loaf pan.
3Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour