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Apricot bran loaf

<p>As featured in the Over60 cookbook, here Lyn shares her scrumptious apricot bran loaf recipe.</p> <p>“This recipe went around during my mothers’ club days at my kids’ primary school. It was always a favourite.” Lyn Batson</p> <p>To discover 174 other recipes and the lovely stories behind where they came from, <a href="" target="_blank"><strong><span style="text-decoration: underline;">why not order your very own copy of the Over60, The Way Mum Made It, today</span></strong></a>.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 10–12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 cup chopped dried apricots</li> <li>1 cup milk</li> <li>1 cup unprocessed bran</li> <li>1 cup sugar</li> <li>1 cup self-raising flour</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Add the apricots, milk, bran and sugar to a bowl and stir to combine. Cover with plastic wrap and refrigerate overnight.</li> <li>Mix in the self-raising flour. Preheat the oven to 180°C. Lightly grease a 20 cm x 10 cm loaf tin and line with baking paper.</li> <li>Pour the mixture into the tin and bake for 35 minutes, or until a skewer comes out clean when inserted in the centre.</li> <li>Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. To serve, slice and spread with butter.</li> </ol>

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