Name: Apricot and walnut loaf
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 1
Ingredients: 185g (1 cup) dried apricots, roughly chopped; 300.00 gm self-raising flour; 2.50 gm bicarbonate of soda; 215.00 gm caster sugar; 115.00 gm walnuts, chopped; 1 egg, lightly beaten; 262.50 gm orange juice; 60g butter or margarine, melted

Apricot and walnut loaf

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Prep Time:
10 minutes

Cook Time:
55 minutes

Total Time:
65 minutes

Indulge in a delicious walnut loaf that captures the essence of summer anytime.

Ingredients:

185g (1 cup) dried apricots, roughly chopped
300.00 gm self-raising flour
2.50 gm bicarbonate of soda
215.00 gm caster sugar
115.00 gm walnuts, chopped
1 egg, lightly beaten
262.50 gm orange juice
60g butter or margarine, melted

Instructions:

Preheat the oven to 170°C while you generously grease a 6cm deep, 12cm x 20cm loaf pan. Then, line the pan with baking paper, leaving a 2cm overhang on both long ends.
In a saucepan over medium heat, simmer apricots and 1 cup of cold water until soft, about 5 minutes. Drain and save 100ml of the liquid.
In a bowl, sift together flour and bicarbonate of soda. Add sugar and walnuts, then stir to combine. Create a well in the center and pour in the combined egg, orange juice, butter or margarine, and reserved liquid. Mix in apricots until well combined.
Spread mixture in the prepared pan and bake for 50-60 minutes until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack before serving.

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