Apricot, orange and walnut loaf

Apricot and walnut loaf
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This a great loaf to enjoy with an afternoon cuppa. The hint of orange, crunchy walnuts and moist apricots work so well together.

Makes 2 x 450 g loaves


150 g dried apricots, coarsely chopped
500 ml water
30 g margarine or butter
150 g sugar
1 egg, slightly beaten
1 tablespoon orange peel, finely grated
450 g plain flour
50 g milk powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
60 ml orange juice
50 g chopped walnuts or pecans


Preheat oven to 180 C / Gas 4.

Lightly grease two 450 g loaf tins.

Cook apricots in water in a covered saucepan for 10-15 minutes, until apricots are very soft. Drain and reserve 185ml liquid; set fruit aside to cool.

In a mixing bowl with electric mixer, cream margarine and sugar. Beat in egg and orange peel just until blended.

Into a separate bowl, sift flour, dry milk, baking powder, soda, and salt. Stir sifted mixture into the creamed mixture alternately with reserved apricot liquid and orange juice.

Stir chopped soaked apricots and walnuts or pecans into the batter. Turn batter into prepared loaf pans. Bake for 40 to 45 minutes or until bread springs back when lightly touched in center.

Cool 5 minutes in pan. Remove from pan to rack to cool completely before slicing and serving.

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