Baking
Apricot loaf
Serves: 12 (makes 12 slices)
Time to make: 1 hr
( Hands-on time: 10 mins )
Total cost: $ 6.00 / $ 0.50 per serve
Time to make: 1 hr
( Hands-on time: 10 mins )
Total cost: $ 6.00 / $ 0.50 per serve
(at time of publication)
- oil spray, to grease
- 1 cup chopped dried apricots
- 3/4 cup brown sugar
- 425ml apricot nectar (found in juice section at supermarket)
- 30g reduced-fat spread
- 1 teaspoon baking soda
- 1 cup wholemeal flour
- 1 cup self-raising flour
Instructions
1 Preheat oven to 180°C. Grease a 22cm loaf tin.
2 In a small saucepan place apricots, sugar, nectar and spread and bring to the boil. Leave to cool.
3 Add dry ingredients to apricot mixture then transfer to prepared loaf tin and bake for 40-50 minutes or until an inserted skewer comes out clean. Leave to cool for 10 minutes in tin before turning out.
- Servings : 12
- Ready in : 60 Minutes
- Ingredient : Apricot juice, apricot nectar, Apricots, Baking soda, bicarbonate soda, bicarb soda, Flour, Oil, oil spray, Spread, Sugars
Variations
Make it gluten free: Use gluten-free baking powder and 2 cups baking mix.
HFG tip
This loaf tastes even better prepared a day in advance.
Photographer: Melanie Jenkins
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