Apricot and Raisin Bran Loaf

*Apricot and Raisin Bran Loaf*
Makes one loaf
Serves 6 to 8

This is a simple, fat free loaf which is stogged full of dried fruit.  If you are not fond of apricots and raisins, use another kind of fruit.  It's absolutely delicious sliced, toasted and then spread with butter for eating!

150g dried apricots, chopped (3/4 cup)
160g raisins (1 cup)
70g processed bran cereal (1 cup, I used All Bran)
95g soft light brown sugar (1/2 cup packed)
375ml warm milk (1 1/2 cups)
140g self raising flour (1 cup)
70 g whole wheat self raising flour (1/2 cup)
1 tsp mixed spice (see my side bar on the blog)

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.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a medium deep loaf tin and line with paper.  Set aside.

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 iin 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.



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