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Healthy Apricot Loaf

I have been making this loaf for the last 20 years. I found it in newspaper when I was living in Palmerston North. It has no eggs and butter and is very healthy but so tasty. It is also very nice toasted for breakfast- if it lasts that long!!!!!

 

INGREDIENTS
¾ cup coconut
1 cup All Bran
½ cup pumpkin seeds (pepitas) or sunflower seeds
¾ cup rolled oats
¾ cup raw sugar
1 cup dried apricots, chopped
1 ½ cups self - raising flour
1 ½ cups milk

 

METHOD
Preheat oven to 170˚C or 150˚C fan-forced. Spray and line a loaf pan with baking paper.
Combine all ingredients in a large bowl and mix well. Spread mixture evenly into prepared pan. Bake for 50-60 minutes. Stand in tin for 5 minutes. Turn onto a wire rack to cool.
Slice and spread with butter.

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