Apricot Muesli Loaf

Apricot Muesli Loaf


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A New Zealand lunch-box classic, this flavourful loaf rewards using the best quality dried apricots. Perfect as an afternoon pick-me-up.


Serves: 8 

  • 1 cup un-sulphured dried apricots, diced
  • 1 cup (250g) sugar
  • 1 cup (250ml) water
  • 2 tablespoons butter
  • 1 teaspoon bicarbonate soda
  • 1 3/4 cups (185g) plain flour
  • 2 teaspoons baking powder
  • 1/2 cup plus 1 tablespoon toasted muesli
  • 1 large egg, lightly whisked

Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

  1. Preheat oven to 160 degree C and line a 13 x 23cm loaf tin.
  2. In a medium saucepan place dried apricots, sugar, water and butter. Bring to boil quickly then lower heat and simmer gently for 5 minutes.
  3. In a large bowl sift flour and baking powder together. Add muesli (reserving 1 tablespoon) to flour and stir to combine. Make a well in the centre of the dry mixture.
  4. Remove the apricot mixture from heat and stir in the bicarbonate soda. When mixture has foamed up add to flour mixture in three additions alternating with the lightly whisked egg.
  5. Working quickly but gently folding in the wet ingredients until just combined. Do not beat.
  6. Pour into prepared loaf tin then sprinkle reserved tablespoon of muesli on top and bake for 55-60 minutes until golden brown and a wooden skewer inserted into the centre comes out clean.
  7. Cool for 15 minutes in tin then turn out onto a cake rack.

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