Apricot bran loaf

Description

At a glance

Nutrition rating

Allergy/intolerance

Makes

1 loaf (12 slices)

This is an old favourite of mine that's so quick and easy to bake. It's high in fibre with little fat yet moist and delicious.

Average user rating vote image

/ 5 1 Users Voted

Ingredients

1 cup chopped dried apricots
1 cup sultanas
1 cup bran breakfast cereal (e.g. All-Bran)
½ cup brown sugar, firmly packed
1½ cups low-fat milk
1½ cups self-raising flour
1 teaspoon mixed spice or cinnamon

Methods/steps

1. Soak apricots, sultanas, bran and sugar in milk for an hour.

2. Add sifted flour and spice. Mix thoroughly.

3. Pour into a 20cm x 10cm (8 x 4in) greased loaf tin. Sprinkle with oats or slivered almonds if you wish.

4. Bake in a moderate oven for 50-60 minutes or until cooked when tested. Cool before removing from tin. Serve spread with a little butter or margarine.

Additional Tips

Tip: Store wrapped in plastic film in the fridge. Keeps moist for one week.

Variation: In place of apricots and sultanas, substitute two cups of any chopped dried fruit (dates, raisins, mixed dried fruit, etc).

Preparation time: 1 hour soaking + 15 mins Cooking time: 50-60 mins

Nutrition per serve:
790 kilojoules (190 Calories), 2g fat (including 1g saturated fat), 16 g carbohydrate (including 7g sugars), 3g fibre and 400mg sodium. Read our nutrition rating system.

Reviews

Rate this recipe

Review by munaiba , Friday, 06 November 2009 vote image

This is a great recipe Catherine! I have made it at least 5 or 6 times now. I have added cranberries and I have used dates instead of the apricots as well as your classic version and I really enjoyed each and every one and so did my husband and our friends.