Apricot Raisin Loaf

This is a great flavorful loaf with plenty of fruits. Wait a day or two before cutting so it will be easy to cut. It will also have a better flavor.

Step: 1

Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind.

Step: 2

In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9 x 5 x 3 inch loaf pan.

Step: 3

Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes, and then remove loaf from pan.

Step: 4

Stir apricot jam and water together, and heat. Put through strainer. Spoon glaze over hot loaf. Cool on wire rack.

Per Serving: 289 calories; protein 4.6g; carbohydrates 52.2g; fat 8.2g; cholesterol 31mg; sodium 339.5mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.