TENDER APRICOT LOAF
Ready in 1¼ hrs Makes 1 medium loaf
2 eggs, lightly beaten 2 Tbsp neutral oil 1 tsp finely grated orange zest ½ cup fresh orange juice 2½ cups Annabel’s Magic Baking Mix (see above) ¾ cup caster sugar 2 cups coarsely chopped dried apricots 1 cup coarsely chopped walnuts or dried cranberries Preheat oven to 160C fanbake. Grease a medium (6-cup capacity/about 22cm x 11cm) loaf tin and line with baking paper. Combine eggs, oil, orange zest and juice in a small bowl. In a large bowl, combine baking mix, sugar, apricots and walnuts or cranberries. Stir liquids into dry ingredients until just incorporated. Spoon into prepared tin and bake until a skewer inserted into the centre comes out clean (60-70 minutes). Allow to cool in the tin. Can be stored in an airtight container for up to a week. Serve warm, cold or toasted, sliced and lightly buttered.
Annabel says: Try to get New Zealand dried apricots for this easy loaf, as they have so much more flavour. It’s great served sliced and buttered for an old-fashioned afternoon tea treat.