Apple, Apricot and Walnut Loaf Recipe
Ingredients
| 225 g / 8 oz / 2 cups plain wholemeal flour | ||
| 5 ml / 1 tsp baking powder | ||
| Salt | 1 Pinch | |
| 115 g / 4 oz / 1/2 cup sunflower margarine | ||
| 175 g / 6 oz / 1 cup soft light brown sugar | ||
| 2 size 2 eggs, lightly beaten | ||
| Grated rind and juice of 1 orange | ||
| 50 g / 2 oz / 1/2 cup chopped walnuts | ||
| 50 g / 2 oz / 1/3 cup ready-to-eat dried apricots, chopped | ||
| 1 large cooking apple | ||
| Oil, for greasing | ||
Directions
1. Preheat the oven to 180°C/350°F/ Gas 4. Line and grease a 900 g / 2 lb loaf tin.
2. Sift the flour, baking powder and salt into a large mixing bowl, then tip the bran remaining in the sieve into the mixture. Add the margarine, sugar, eggs, orange rind and juice. Stir, then beat with a hand-held electric beater until smooth.
3. Stir in the walnuts and apricots. Quarter, peel and core the apple, chop it roughly and add it to the mixture. Stir, then spoon the mixture into the prepared tin and level the top.
4. Bake for 1 hour, or until a skewer inserted into the centre of the loaf comes out clean. Cool in the tin for about 5 minutes, then turn the loaf out on to a wire rack and peel off the lining paper. When cold, store in an airtight tin.
2. Sift the flour, baking powder and salt into a large mixing bowl, then tip the bran remaining in the sieve into the mixture. Add the margarine, sugar, eggs, orange rind and juice. Stir, then beat with a hand-held electric beater until smooth.
3. Stir in the walnuts and apricots. Quarter, peel and core the apple, chop it roughly and add it to the mixture. Stir, then spoon the mixture into the prepared tin and level the top.
4. Bake for 1 hour, or until a skewer inserted into the centre of the loaf comes out clean. Cool in the tin for about 5 minutes, then turn the loaf out on to a wire rack and peel off the lining paper. When cold, store in an airtight tin.
Chef
