Apple and Apricot Loaf

Recipe by ImPat
READY IN: 1hr 25mins
SERVES: 10
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180C (160C fan forced).
  • Grease a 7cm deep, 8cm x 19cm (base) loaf pan and line with baking paper, allowing 2cm overhang at long ends.
  • 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).
  • Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug.
  • Sift flours and bicarbonate of soda into a bowl and then add puree mixture and stir until just combined (con't over mix).
  • Fold in apricots and spoon mixture into prepared pan.
  • Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean.
  • Stand for 10 minutes and then turn out onto a wire rack to cool.
  • 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.
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