Apricot and Raisin Bran Loaf
Todd is a real fan of this fruit loaf we can buy in the shops over here, it's low in fat and kind of squidgy. I forget what it is called. I buy it because I recognise the packaging. Myself, I am not too, too fond of it, but he loves it, especially cut and spread with butter. This recipe today is one that I had been eyeing up in a baking book of mine for a very long time now. The book is a little chunky food book by Murdoch books entitled Sweet Food, and it's filled with lots of lovely bakes, including this lovely Apricot &Raisin Bran Loaf.
Its actually a really easy loaf to make. There is no fat in it at all . . . no butter, no eggs, so its also low cholesterol . . .
It's got sugar in it, which isn't great, but . . . you got to have something bad I guess. Loads of dried apricots and raisins, which I love . . .
Lots of fibre from bran cereal and whole wheat flour, so they kind of outweight the bad a bit . . . but look at all that lovely dried fruit. Todd fell in love with it . . .
It's a somewhat stodgy heavy loaf, but that isn't a problem really because it slices like a dream . . . and the secret to its deliciousness comes when you slice it, toast it and then spread it with butter . . . that is when the real magic happens. You won't want to miss out on this Its gorgeous! Simple, delicious and gorgeous. I think that's what you call a Hat-Trick!
*Apricot and Raisin Bran Loaf*
Makes one loafServes 6 to 8
Measure the dried fruits, bran cereal and brown sugar into a bowl. Add the warm milk and stir. Leave to set for half an hour. Most of the liquid will have been absorbed.
Whisk together the flours and mixed spice to aerate somewhat. Stir into the wet mixture to combine. You will have a wet, stiff mixture. Spread into the prepared pan, leveling off the top.
Bake in the preheated oven for 50 minutes, or until a skewer inserted in the centre comes out clean. If you think it is browning too quickly, cover lightly with some foil.
Leave in the tin for 10 minutes to cool, then tip out onto a wire rack to finish cooling.
Cut into thick slices to serve with a nice hot cuppa. It's ever so lovely toasted and buttered.
Store in an airtight container.
The Apricots I used for these are the Crazy Jack Organic Soft Apricots. Most dried apricots are preserved with sulphites in order to prevent discolouration. However, sulphites are completely unnecessary from a taste, flavour and preservation point of view. Because of this, Crazy Jack Ready-To-Eat Dried Apricots are organically grown and preserved without sulphites. This means that they are brown in colour, which is actually their natural colour once they have been dried. In addition, in my opinion, they are produced to a far higher quality, and are far tastier, than most dried apricots. This is true of most of the Crazy Jack range. they are ideal for snacking on and as you can see baking with. Available in more
Some other Crazy Jack products I like to use are . . .
Perfect for your baking. I love Crazy Jack Organic Ground Almonds.
Organic
A natural source of fibre
Naturally low in sodium
Gluten free
No artificial additives
Perfect for cakes, cookies and tarts.
Crazy Jack Organix Dessicated Coconut is coconut is grown by communities in the Far East and Asia who are passionate about organic farming. Naturally sweet, creamy and wonderfully fragrant. Desiccated for pure ease of use, this coconut makes an exquisite addition to both sweet and savoury dishes.
Available in food shops and online shops throughout the country.
Bon Appetit!
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