Apricot Tea Loaf

    Apricot Tea Loaf

    (7)
    10saves
    1hour10min


    6 people made this

    A deliciously moist tea loaf that is made with dried apricots and pineapple juice. It's spiced with ginger, coriander and cinnamon, and is tasty for afternoon tea.

    Ingredients
    Serves: 12 

    • 1/3 cup (50g) diced dried apricots
    • 1/2 cup (125ml) pineapple juice
    • 1 1/3 cups (180g) wholemeal flour
    • 3/4 cup (100g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1/4 cup (40g) soft dark brown sugar
    • 1 teaspoon ground ginger
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cinnamon
    • 1 egg
    • 2 tablespoons vegetable oil
    • 3/4 cup (190ml) buttermilk

    Directions
    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling. Remove from heat and set aside to cool. Preheat oven to 180 degrees C . Lightly grease and line a 23x12cm loaf tin.
    2. In a large bowl, mix together wholemeal flour, plain flour, baking powder, bicarb soda, sugar, ginger, coriander and cinnamon.
    3. In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk and apricot mixture into flour mixture until blended.
    4. Pour batter into prepared tin. Bake for 50 minutes or until a skewer inserted in to centre of the loaf comes out clean. Let loaf cool 5 minutes then loosen sides of loaf with a blunt knife. Remove from tin and allow to cool completely on a wire rack before slicing.
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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (7)

    by
    6

    I did a bit of substituting; OJ for the pineapple juice and dried pineapple, mango and papaya for the apricots - I think you could probably substitute any juice and any dried fruit. I also changed the flours a bit, adding more white and less whole wheat, since I know my family prefers that. It turned out very well, except that I will add a 1/2 tsp. of salt next time I make it. A bit of butter makes up for the lack of salt, and it freezes well. The coriander sounded a bit odd to me at first, but it goes well with the ginger and cinnamon.  -  06 Jun 2003  (Review from Allrecipes USA and Canada)

    by
    5

    This is a delightful bread. It's not very sweet as you might expect of a fruit bread, but has a nice balanced, enjoyable flavor. We make it over and over.  -  09 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    3

    I just baked my first fruit loaf using this recipe. However, I used fresh squeezed orange juice instead of pineapple juice and reversed the quantities of white flour and wholewheat. I really liked the result, though it tastes a bit 'eggy'. Also, I didnt have any baking soda, so I added another 1 1/2 tsp of baking powder (I am a novice. I dont know if that's ok, but I did it, anyways!)  -  07 Dec 2007  (Review from Allrecipes USA and Canada)

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