Print
Apricot Loaf Recipe

Apricot Loaf Recipe

Fresh summer apricots make a glorious fruit loaf. Spray free local fruit, collected to make jam, dried fruit and to use in baking is one of the benefits of our local area.
Course Dessert
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

Apricot Filling

  • 250 grams apricots halved with stones removed
  • 1 cinnamon stick
  • 1/4 teaspoon vanilla paste
  • 30 grams butter
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut sugar or brown sugar

Cake

  • 120 grams butter
  • 1 cup brown sugar
  • 1 egg
  • 1 1/2 cups self raising flour
  • 1/2 cup walnuts chopped
  • 1/2 cup mixed dried fruit
  • 1 tablespoon chia seeds
  • 1/2 cup dried coconut flakes

Instructions

  1. Heat the oven to 160 degrees
  2. Add the ingredients for the apricot filling to a saucepan on the stove top and gently heat, stir and cook at a low simmer for 5 minutes or until the apricots have softened. Remove from the heat and set aside
  3. Commence making the cake, add the butter (softened) and the sugar to a bowl and beat to combine well
  4. Add the egg and continue to mix until the mixture lightens in colour
  5. Add remaining ingredients and the cooked apricot mixture and stir well to combine
  6. Line a loaf or cake pan with baking paper or grease well and add the mixture to the pan
  7. Place into the heated oven and cook for 40 minutes. Test for readiness by pushing a knife or a skewer into the middle of the cake, if you can remove it clean, with no residue sticking the cake is ready. Remove from the oven and allow to sit for 10 minutes in the pan and then remove to cool
  8. If the cake has not cooked through at the time of testing for readiness return to the oven for another 5-8 minutes and test again until ready.