Apricot and Raisin Bran Loaf

My husband is a real fan of this fruit loaf we can buy in the shops over here, it's low in fat and kind of squidgy.  I forget what it is called.  I buy it because I recognize the packaging.  I think it is called Malt Loaf and I believe it is an acquired taste.

Myself, I am not too, too fond of it, but he loves it, especially cut and spread with butter.  This recipe today is one that I had been eyeing up in a baking book of mine for a very long time now.  

The book is a little chunky food book by Murdoch books entitled Sweet Food, and it's filled with lots of lovely bakes, including this lovely Apricot &Raisin Bran Loaf.

Its actually a really easy loaf to make.  There is no fat in it at all . . .  no butter, no eggs, so its also low cholesterol . . .

 





It's got sugar in it, which isn't great, but  . . .  you got to have something bad I guess.  Loads of dried apricots and raisins, which I love  . . .

Lots of fibre from bran cereal and whole wheat flour, so they kind of outweigh the bad a bit . . .   but look at all that lovely, dried fruit.  My husband fell in love with it . . .











It's a somewhat stodgy heavy loaf, but that isn't a problem really because it slices like a dream . . .  and the secret to its deliciousness comes when you slice it, toast it and then spread it with butter . . . 

That is when the real magic happens.  You won't want to miss out on this.  It's gorgeous!  Simple, delicious and gorgeous.  I think that's what you call a Hat-Trick!

*Apricot and Raisin Bran Loaf*

Makes one loaf

Serves 6 to 8

Printable Recipe 

This is a simple, fat free loaf which is stogged full of dried fruit.  If you are not fond of apricots and raisins, use another kind of fruit.  It's absolutely delicious sliced, toasted and then spread with butter for eating! 

150g dried apricots, chopped (3/4 cup)

160g raisins (1 cup)

70g processed bran cereal (1 cup, I used All Bran)

95g soft light brown sugar (1/2 cup packed)

375ml warm milk (1 1/2 cups)

140g self raising flour (1 cup)

70 g whole wheat self raising flour (1/2 cup)

1 tsp mixed spice (you can find the recipe to make your own here, 

it is very similar to pumpkin spice.)

Measure the dried fruits, bran cereal and brown sugar into a bowl.   Add the warm milk and stir.  Leave to set for half an hour.  Most of the liquid will have been absorbed.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a medium deep loaf tin and line with paper.  Set aside.

Whisk together the flours and mixed spice to aerate somewhat.   Stir into the wet mixture to combine.  You will have a wet, stiff mixture.   Spread into the prepared pan, leveling off the top.

Bake in the preheated oven for 50 minutes, or until a skewer inserted in the centre comes out clean.  If you think it is browning too quickly, cover lightly with some foil.

Leave in the tin for 10 minutes to cool, then tip out onto a wire rack to finish cooling.

Cut into thick slices to serve with a nice hot cuppa.  It's ever so lovely toasted and buttered.

Store in an airtight container. It will keep for quite a few days.

Bon Appetit!