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Ingredients

1/2 x 825g can apricot halves in fruit juice
2 x 120g tubs apple puree (see note)
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

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 8cm x 19cm (base) loaf pan. Line with baking paper, allowing 2cm overhang at long ends.
Step 2 Drain apricots. Place on a plate lined with paper towel. Pat dry with paper towel. Roughly chop.
Step 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.
Step 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.

Apple and apricot loaf

How to make Apple and apricot loaf

Ingredients

Method