Apricot Tea Loaf

Apricot Tea Loaf


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.

Lindsay Perejma

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

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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