Apricot Nut Loaf

Serves: 10
Prep time: 15 minutes
Cook time: 50 minutes

½ serves per portion

Recipe courtesy of Barb McMillan, Dirranbandi Branch

Ingredients:
  • 1 egg
  • ⅓ cup raw sugar
  • 1 cup carrot, roughly grated
  • ½ cup dried apricots, diced
  • 4 pieces naked ginger, thinly sliced
  • ¼ cup mixed nuts, unsalted, roughly chopped
  • ¾ teaspoon bicarb soda
  • 2 tablespoons margarine, melted
  • 200ml natural yoghurt, reduced fat
  • 1 ½ cups self-raising flour
Method:
  1. PREHEAT oven to 170°C fan-forced (180°C in regular oven) and line a loaf tin with baking paper.
  2. WHISK egg and sugar until light and fluffy, add all other ingredients except for flour and combine well.
  3. SIFT flour into the bowl and fold through.
  4. POUR into prepared tin. Bake for 50 minutes or until a skewer comes out clean.
  5. LEAVE in the tin for 5 minutes then turn over onto a wire rack to cool.
What's Great About It:

Low in sugar and high in taste! The ginger and apricots in this recipe go together perfectly to create a beautiful tasting loaf. The natural yogurt is a great substitute to traditional saturated fats and creates a smooth, soft texture.