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Apple and apricot loaf

Apple and apricot loaf
Recipe type: Snacks
Cuisine: Indian
Serves: 10
Prep time:
Cook time:
Total time:
This light and bright fruity baked loaf is a guaranteed lunchbox smash hit!
  • ½ x 825g can apricot halves in fruit juice
  • 2 x 120g tubs apple puree (see note)
  • ⅓ cup brown sugar
  • 2 eggs, lightly beaten
  • ¼ cup buttermilk
  • 2 tablespoons olive oil
  • 2 teaspoons finely grated lemon rind
  • 1½ cups plain flour
  • ⅔ cup wholemeal self-raising flour
  • ½ teaspoon bicarbonate of soda
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 8cm x 19cm (base) loaf pan. Line with baking paper, allowing 2cm overhang at long ends.
  2. Drain apricots. Place on a plate lined with paper towel. Pat dry with paper towel. Roughly chop.
  3. Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug. Sift flours and bicarbonate of soda into a bowl. Add puree mixture. Stir until just combined (don't over-mix). Fold in apricot. Spoon mixture into prepared pan.
  4. Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool.
To freeze: Slice loaf. Wrap individual slices in plastic wrap, then foil. Freeze for up to 1 month. Thaw in fridge for 1 to 2 hours.

Apple puree is available from the canned fruit aisle of the supermarket.
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