Food & Wine
Apricot bran loaf
As featured in the Over60 cookbook, here Lyn shares her scrumptious apricot bran loaf recipe.
“This recipe went around during my mothers’ club days at my kids’ primary school. It was always a favourite.” Lyn Batson
To discover 174 other recipes and the lovely stories behind where they came from, why not order your very own copy of the Over60, The Way Mum Made It, today.
Serves: 10–12
Ingredients:
- 1 cup chopped dried apricots
- 1 cup milk
- 1 cup unprocessed bran
- 1 cup sugar
- 1 cup self-raising flour
Method:
- Add the apricots, milk, bran and sugar to a bowl and stir to combine. Cover with plastic wrap and refrigerate overnight.
- Mix in the self-raising flour. Preheat the oven to 180°C. Lightly grease a 20 cm x 10 cm loaf tin and line with baking paper.
- Pour the mixture into the tin and bake for 35 minutes, or until a skewer comes out clean when inserted in the centre.
- Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. To serve, slice and spread with butter.