Apple and Apricot Loaf

A tasty loaf for the lunch box, from Super Food Ideas. Suitable for freezing (see directions at end of recipe)

• Ready In: 1 hr 25 mins
• Serves: 10
• Yields: 1 loaf

Ingredients

• 412 1⁄2 g  apricots in juice (halves)
• 2 (125 g)  puree (apple)
• 1⁄3 cup brown sugar
• 2  eggs (lightly beaten)
• 1⁄4 cup buttermilk
• 2  tablespoons olive oil
• 2  teaspoons lemon rind (finely grated)
• 1 1⁄2 cups plain flour
• 2⁄3 cup  wholemeal self-rising flour
• 1⁄2 teaspoon bicarbonate of soda

Directions

1. Preheat oven to 180C (160C fan forced).
2. Grease a 7cm deep, 8cm x 19cm (base) loaf pan and line with baking paper, allowing 2cm overhang at long ends.
3. Drain apricots and place on a plate line with paper towel and pat dry with paper towel and then roughly chop (take them off the paper before chopping though).
4. Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug.
5. Sift flours and bicarbonate of soda into a bowl and then add puree mixture and stir until just combined (con't over mix).
6. Fold in apricots and spoon mixture into prepared pan.
7. Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean.
8. Stand for 10 minutes and then turn out onto a wire rack to cool.
9. TO FREEZE - slice loaf and wrap individual slices in plastic wra[, then foil and freeze for up to 1 month and thaw in fridge for 1 to 2 hours, I've packed similar loafs frozen in lunch box and by the time you are ready to eat they are defrosted and ready.