Apple Apricot And Walnut Loaf Recipes

APPLE AND WALNUT LOAF

Steps:

• Preheat the oven to 180C Bake (355F)
• Prepare a loaf pan, 22cm x 12 cm with cooking spray and line it with baking paper with excess hanging over the sides to assist with removing it later and set aside.
• If making your own buttermilk, measure out 150mls of milk and add 1 tablespoon of either white vinegar or lemon juice and stir, set aside for 5 minutes to thicken.
• In a stand mixer bowl add the softened butter and brown sugar and mix well until pale and creamy, approximately 4 minutes
• Add to this the egg and vanilla and mix until well combined
• In a small bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt and whisk all together.
• Pour this into the wet ingredients and gently combine until it begins to come together then stop mixing
• Pour in the buttermilk and gently stir to combine, only until fully incorporated, careful not to overmix.
• Add to this the diced apples and walnuts and fold through
• Spoon the batter into the prepared loaf pan and smooth the top
• In a small bowl add the second measure of halved walnuts, the melted butter, white sugar and cinnamon and stir to coat.
• Place the sugared walnuts evenly over the loaf batter
• Bake for 50-60 minutes or until golden brown and a skewer inserted into the centre of the loaf comes out clean.
• Remove from the oven and allow to sit for ten minutes to cool
• Carefully transfer to a wire rack using the excess baking paper to fully cool before storing in an airtight container.
• Serve warm or cold, with butter or plain.
• Enjoy!

APPLE AND APRICOT LOAF

Steps:

• Preheat oven to 180C (160C fan forced).
• Grease a 7cm deep, 8cm x 19cm (base) loaf pan and line with baking paper, allowing 2cm overhang at long ends.
• Drain apricots and place on a plate line with paper towel and pat dry with paper towel and then roughly chop (take them off the paper before chopping though).
• Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug.
• Sift flours and bicarbonate of soda into a bowl and then add puree mixture and stir until just combined (con't over mix).
• Fold in apricots and spoon mixture into prepared pan.
• Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean.
• Stand for 10 minutes and then turn out onto a wire rack to cool.
• TO FREEZE - slice loaf and wrap individual slices in plastic wra[, then foil and freeze for up to 1 month and thaw in fridge for 1 to 2 hours, I've packed similar loafs frozen in lunch box and by the time you are ready to eat they are defrosted and ready.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

APPLE WALNUT BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans.
• Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.

APPLE, APRICOT AND WALNUT LOAF

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2 pound loaf pan.
• Sift together the flour, baking powder, bran and salt into a large mixing bowl.
• Add the melted butter, sugar, eggs, orange rind and juice.
• Stir, then beat with an electric mixer until smooth.
• Stir in the walnuts and apricots.
• Peel, quarter and core the apple, chop it up roughly and add it to the mixture.
• Stir, then spoon into the prepared pan and level the top.
• Bake for 1 hour or until a cake tester inserted into the middle comes out clean.
• Cool in the pan for 5 minutes, then turn out onto a rack and cool completely.