Apricot and walnut loaf
Whip up a delightful Apricot and Walnut Loaf with this easy recipe! Combining the sweet tang of dried apricots with the rich crunch of walnuts, this loaf features self-raising flour, a touch of baking soda, and sugar for sweetness. A blend of orange juice, egg, and creamy butter brings it all together for a moist and flavorful treat. Perfect for breakfast, brunch, or snacking anytime!
- 20 May 2024
- Cook time 55 min
- Prep time 10 min
- 10 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 3.60g | 9% |
| Sugar 30g | 31% |
| Fat | |
| Fat 20g | 24% |
| Saturated 4.13g | 14% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 33mg | 6% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 1.13mg | 7% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.91mg | 6% |
| Vitamin K 1.58ug | 1% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.49mg | 0% |
| Iron, Fe 1.54mg | 14% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 370mg | 11% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 1.19mg | 11% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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