Apple And Apricot Loaf Recipe

Name: Apple And Apricot Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 412 1/2 g apricots in juice (halves), 2 (125 g) puree (apple), 1/3 cup brown sugar, 2 eggs (lightly beaten), and more.

Yes, Apple And Apricot Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple And Apricot Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions