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Apple and apricot loaf
Apple and apricot loaf
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
Lunchbox favorite: light, fruity baked loaf.
Ingredients:
  • 1/2 x 825g can apricot halves in fruit juice
  • 2 x 120g tubs apple puree (see note)
  • 59.40 gm brown sugar
  • 2 eggs, lightly beaten
  • 65.00 gm buttermilk
  • 36.40 gm olive oil
  • 2 tsp finely grated lemon rind
  • 375.00 ml plain flour
  • 99.00 gm wholemeal self-raising flour
  • 1.25 gm bicarbonate of soda
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 8cm x 19cm loaf pan. Line it with baking paper, leaving a 2cm overhang at the long ends.
  • Drain the apricots, then place them on a paper towel-lined plate to absorb excess moisture. Pat them dry and give them a rough chop.
  • In a jug, mix together apple puree, sugar, eggs, buttermilk, oil, and lemon rind. In a bowl, sift flours and bicarbonate of soda. Combine with the puree mixture. Gently fold in apricot and transfer the batter to the prepared pan.
  • Bake for 1 hour and 10 minutes or until a skewer comes out clean when inserted in the center. Allow to rest for 10 minutes, then transfer to a wire rack to cool.

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