Tea Breads, Buns, Muffins Recipes - Apricot Nut Loaf Recipe

  
 

Tea Breads, Buns And Muffins Recipes - Apricot Nut Loaf

Ingredients

  • 115g/1/2 cup dried apricots

  • 1 large orange

  • 75g/1/2 cup raisins

  • 150g/2/3 cup caster sugar

  • 85ml/1/3 cup coil

  • 2 eggs, lightly beaten

  • 250g/2 cups plain flour

  • 10ml/2 tsp baking powder

  • 2.5ml/1/2 tsp salt

  • 5ml/1 tsp bicarbonate of soda

  • 50g/1/2 cup chopped walnuts

Method:

  1. Place the apricots in a bowl, cover with lukewarm water and leave to stand for 30 minutes. Preheat the oven to 180C/350F. Line a 23 x 13cm/9 x 5in loaf tin with greaseproof paper and then grease the paper.

  2. With a vegetable peeler, remove the orange rind, leaving the pith. Chop the strips finely.

  3. Drain the apricots and chop coarsely. Place in a bowl with the orange rind and raisins. Squeeze the peeled orange. Measure the juice and add enough hot water to obtain 175ml/3/4 cup liquid. Add the orange juice mixture to the apricot mixture. Stir in the sugar, oil and eggs. Set aside.

  4. In another bowl, sift the flour, bicarbonate of soda, salt and baking powder. Fold the flour mixture into the apricot mixture in three batches, then stir in the walnuts.

  5. Spoon the mixture into the prepared tin and bake until a skewer inserted in the centre comes out clean, about 55-60 minutes. If the loaf browns too quickly, protect the top with a sheet of foil. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.