Apricot loaf

Author: Bronwen King - NZ registered nutritionist

Photographer: Melanie Jenkins

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Serves: 12 (makes 12 slices)

Time to make: 1 hr

Hands-on time: 10 mins

Ingredients

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spray oil, to grease

1 cup chopped dried apricots

¾ 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

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free baking powder and 2 cups baking mix.

HFG tip

This loaf tastes even better prepared a day in advance.

Nutrition Info (per serve)

Calories 167 cal

Kilojoules 700 kJ

Protein 3 g

Total fat 3 g

Saturated fat 0.00 g

Carbohydrates 35 g

Sugar 18 g

Dietary fibre 2 g

Sodium 160 mg

Calcium 30 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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