Ingredients
◇ 1/2 x 825g can apricot halves in fruit juice
◇ 2 x 120g tubs apple puree
◇ 1/3 cup brown sugar
◇ 2 eggs, lightly beaten
◇ 1/4 cup buttermilk
◇ 2 tablespoons olive oil
◇ 2 teaspoons finely grated lemon rind
◇ 1 1/2 cups plain flour
◇ 2/3 cup wholemeal self-raising flour
◇ 1/2 teaspoon bicarbonate of soda
Method
1. Preheat oven to 160°C fan-forced. Grease a 7cm-deep, 8cm x 19cm (base) loaf pan. Line with baking paper, allowing 2cm overhang at long ends.
2. Drain apricots. Place on a plate lined with paper towel. Pat dry with paper towel. Roughly chop.
3. Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug. Sift flours and bicarbonate of soda into a bowl. Add puree mixture. Stir until just combined (don’t over-mix). Fold in apricot. Spoon mixture into prepared pan.
4. Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool.
