Ingredients
Scale
- ½ x 825g can apricot halves in fruit juice
- 2 x 120g tubs apple puree
- 1/3 cup brown sugar
- 2 eggs, lightly beaten
- ¼ cup buttermilk
- 2 tlb olive oil
- 2 tlb lemon rind, finely grated
- 1 ½ cups plain flour
- 2/3 cup wholemeal Self Raising Flour
- ½ teaspoon bicarbonate of soda
Instructions
- Preheat oven 160C.
- Grease loaf tin.
- Drain apricots, pat dry with paper towel, roughly chop.
- Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug.
- Sift flours and bicarb into a bowl.
- Add puree mixture.
- Stir until just combined (don’t over mix).
- Fold in apricots
- Spoon mixture into loaf pan
- Bake for 1 hour 10 min
Notes
This loaf can be frozen, wrap individual slices in plastic wrap, then foil. Freeze up to 1 month.
- Cook Time: 1 hour 10 mins
