Nutrition Info.(per serve)
- oil spray, to grease
- 1 cup chopped dried apricots
- 3/4 cup brown sugarlight brown cane sugarX
- 425ml apricot nectar (found in juice section at supermarket)
- 30g reduced-fat spread
- 1 teaspoon baking soda
- 1 cup wholemeal flour
- 1 cup self-raising flour
Total fat 3g
Saturated fat 0.00g
Dietary fibre 2g
1 Preheat oven to 180°C. Grease a 22cm loaf tin.
2 In a small saucepan place apricots, sugar, nectar and spread and bring to the boil. Leave to cool.
3 Add dry ingredients to apricot mixture then transfer to prepared loaf tin and bake for 40-50 minutes or until an inserted skewer comes out clean. Leave to cool for 10 minutes in tin before turning out.
Make it gluten free: Use gluten-free baking powder and 2 cups baking mix.
This loaf tastes even better prepared a day in advance.