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Apricot Loaf

Recipe supplied by: Sharon Jackson

More Recipes From Sharon

Information about Sharon: Sharon grew up in my home town of Bourke (NSW). Sharon has a passion for cooking and is always experimenting with new foods and flavours. Sharon worked as a Food Technology Teacher for 30 + years. Throughout her career she has created many recipes and is always willing to share her experiences with both students and friends.

Recipe listed by: Marianne Hull

Ingredients
  • ¾ cup Coconut
  • ¾ cup Raw Sugar
  • 1 cup of oatbran or allbran
  • 1 cup of finely chopped dried apricots or a mixture of dried fruits
  • ½ cup of pepitas (pumpkin seeds)
  • 1½ cups SR flour
  • ¾ cup rolled oats
  • 1½ cups skim milk
Method
  • Prepare self, collect utensils. Measure all ingredients. Set oven to 180ºC.
  • Combine all dry ingredients.
  • Mix well.
  • Add Skim Milk, mix until combined.
  • Pour into greased loaf tin. Bake 45-50 mins or until it is golden brown.
  • Stand in tin for 5mins.
  • Turn onto cake cooler. Allow to cool. Slice and serve.
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