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Apricot and almond loaf
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in a moist sweet loaf filled with apricots and nuts for a delightful treat.
Ingredients:
  • 300g (1 1/2 cups) dried apricots
  • 125.00 ml apple cider vinegar
  • 86.63 gm apricot nectar
  • 500.00 ml plain flour
  • 1.25 gm bicarbonate of soda
  • 141.90 gm caster sugar
  • 169.95 gm milk
  • 8.80 gm vanilla essence
  • 82.50 ml slivered almonds
  • Cream cheese, to serve
  • Apricot conserve, to serve
Instructions:
  • Preheat your oven to 180°C. Prepare a loaf pan by greasing and lining it with baking paper, making sure to leave a 2cm overhang on both long ends.
  • In a saucepan over gentle heat, gently simmer the apricots, vinegar, and nectar until the liquid is almost absorbed, about 5 to 10 minutes. Let it cool once removed from heat.
  • In a big bowl, sift together flour and bicarbonate of soda. Mix in sugar. Pour in milk, vanilla, and apricot mixture into the dry ingredients. Stir until fully combined.
  • Transfer the mixture into the pan and level the top surface. Sprinkle the almonds evenly over the mixture and gently press them in. Bake for 40 to 45 minutes or until a skewer inserted in the center comes out clean. Let it rest in the pan for 10 minutes before transferring it onto a wire rack.
  • Slice the loaf generously and enjoy either warm or cold with a spread of creamy cream cheese and tangy apricot conserve.

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