Apple And Apricot Loaf

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

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

Recipe

• 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.