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.
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)
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)
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)