In a large bowl, blend almond butter, olive oil, and eggs with a hand blender until smooth

In a medium bowl, combine arrowroot powder, salt, and baking soda

Blend arrowroot mixture into wet ingredients until thoroughly combined

Fold in apricots, cranberries, seeds, and sliced almonds

Grease a 7.5 x 3.5 inch magic line loaf pan with olive oil and dust with almond flour

Transfer batter into loaf pan and sprinkle remaining sliced almonds on top

Bake at 350°F for 40-50 minutes until a knife inserted into center comes out clean

Let bread cool in pan for 1 hour, then serve