• 12servings
  • 70minutes
  • 141calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12
MineralsPotassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 60g (2 oz) chopped dried apricots

  2. 110ml (4 fl oz) pineapple juice

  3. 170g (6 oz) wholemeal flour

  4. 100g (3 oz) plain flour

  5. 2 teaspoons baking powder

  6. 1 teaspoon bicarbonate of soda

  7. 3 tablespoons dark brown muscavado sugar

  8. 1 teaspoon ground ginger

  9. 1 teaspoon ground coriander

  10. 1 teaspoon ground cinnamon

  11. 1 egg

  12. 2 tablespoons rapeseed or vegetable oil

  13. 180ml (6 fl oz) buttermilk

Instructions Jump to Ingredients ↑

  1. Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling. Remove from heat and set aside to cool.

  2. Preheat oven to 180 C / Gas mark 4. Lightly grease a 23x12 cm (9x5 in) loaf tin.

  3. In a large bowl, mix together wholemeal flour, plain flour, baking powder, bicarbonate of soda, sugar, ginger, coriander and cinnamon.

  4. In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk and apricot mixture into flour mixture until blended.

  5. Pour batter into prepared tin. Bake in preheated oven for 50 minutes or until a cocktail stick inserted into centre of the loaf comes out clean.

  6. Let cool 5 minutes then loosen sides of loaf with a blunt knife. Remove from pan and allow to cool completely on a wire rack before slicing.


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