Apricot and walnut loaf
This apricot and walnut loaf features the sweet, fruity notes of dried apricots complemented by the rich crunch of walnuts. Simple to prepare, it's baked until golden and perfect for enjoying with a warm beverage.
Cook time 55 min
Prep time 10 min
Ingredients:
1 cup dried apricots2 cups self-raising flour
1 tsp baking soda
1 cup sugar
1 cup walnuts
1 egg
1 cup orange juice
1/4 cup butter
If you're looking for a delicious and wholesome treat, this apricot and walnut loaf is a perfect choice. Packed with the natural sweetness of dried apricots and the rich nuttiness of walnuts, this loaf is not only tasty but also nutritious. With simple ingredients and easy-to-follow steps, you'll have a delightful loaf ready in no time.
Instructions:
- Chop the dried apricots into small pieces and place them in a bowl. Pour the orange juice over the apricots and let them soak for at least 30 minutes to soften.
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (about 9x5 inches) or line it with parchment paper.
- In a large mixing bowl, sift together the self-raising flour and baking soda. Stir in the sugar and chopped walnuts until well combined.
- Beat the egg in a separate bowl. Add the melted butter to the beaten egg and mix well.
- Make a well in the center of the dry ingredients. Pour in the egg and butter mixture, then add the soaked apricots along with any remaining orange juice. Stir gently until all the ingredients are just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and firm to the touch.
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Slice and enjoy your apricot and walnut loaf with a cup of tea or coffee. Store any leftovers in an airtight container.
Your apricot and walnut loaf is ready to be enjoyed! Let it cool slightly before slicing, allowing all the flavors to meld together beautifully. Whether you serve it as a breakfast delight, an afternoon snack, or a dessert, this loaf is sure to be a hit with family and friends.
Apricot and walnut loaf FAQ:
Bake the apricot and walnut loaf in a preheated oven at 350°F (175°C) for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze it for up to 3 months.
Fresh apricots may not work well in this recipe due to their high moisture content. If desired, you can use other dried fruits, like cranberries or raisins, as alternatives to dried apricots.
A 9x5 inch loaf pan is recommended for this apricot and walnut loaf. This size will ensure even baking and proper loaf shape.
If your loaf turns out dense, it might be due to overmixing the batter or not properly aerating your dry ingredients. Ensure you mix gently and sift the flour and baking soda together before combining with wet ingredients.
Tips:
- Chop the dried apricots and walnuts into small, even pieces to ensure they are evenly distributed throughout the loaf.
- To avoid over-mixing the batter, use a gentle folding motion when combining the wet and dry ingredients.
- For added depth of flavor, you can lightly toast the walnuts in a dry skillet before adding them to the batter.
- Use fresh orange juice for a more vibrant and zesty flavor, but bottled juice works well too.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition per serving
10 ServingsCalories 430kcal
Protein 8g
Carbohydrates 60g
Fiber 3.60g
Sugar 30g
Fat 20g
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