Spiced Apricot Loaf

    1 hour 10 min

    This is a lovely, moist tea time bread made with wholemeal flour, ground ginger, coriander and cinnamon. It works with orange or apricot juice too.

    8 people made this

    Serves: 12 

    • 60g (2 oz) chopped dried apricots
    • 110ml (4 fl oz) pineapple juice
    • 170g (6 oz) wholemeal flour
    • 100g (3 oz) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 3 tablespoons dark brown muscavado sugar
    • 1 teaspoon ground ginger
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cinnamon
    • 1 egg
    • 2 tablespoons rapeseed or vegetable oil
    • 180ml (6 fl oz) buttermilk

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling. Remove from heat and set aside to cool.
    2. Preheat oven to 180 C / Gas mark 4. Lightly grease a 23x12 cm (9x5 in) loaf tin.
    3. In a large bowl, mix together wholemeal flour, plain flour, baking powder, bicarbonate of soda, sugar, ginger, coriander and cinnamon.
    4. In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk and apricot mixture into flour mixture until blended.
    5. Pour batter into prepared tin. Bake in preheated oven for 50 minutes or until a cocktail stick inserted into centre of the loaf comes out clean.
    6. Let cool 5 minutes then loosen sides of loaf with a blunt knife. Remove from pan and allow to cool completely on a wire rack before slicing.

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    This was not the moist delicious loaf it was touted as. In fact it was so dry we had to eat it with loads of butter spread on top. Very disappointing.  -  27 Jan 2011


    I did a bit of substituting; OJ for the pineapple juice and dried pineapple, mango and papaya for the apricots - I think you could probably substitute any juice and any dried fruit. I also changed the flours a bit, adding more white and less whole wheat, since I know my family prefers that. It turned out very well, except that I will add a 1/2 tsp. of salt next time I make it. A bit of butter makes up for the lack of salt, and it freezes well. The coriander sounded a bit odd to me at first, but it goes well with the ginger and cinnamon.  -  06 Jun 2003  (Review from Allrecipes US | Canada)


    This is a delightful bread. It's not very sweet as you might expect of a fruit bread, but has a nice balanced, enjoyable flavor. We make it over and over.  -  09 Oct 2005  (Review from Allrecipes US | Canada)