Apple and Apricot Loaf

Name: Apple and Apricot Loaf
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 1 loaf, 10 serving(s)
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

(1)

Recipe by ImPat

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

READY IN: 1hr 25mins

SERVES: 10

YIELD: 1 loaf

UNITS: US

INGREDIENTS

Nutrition

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

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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