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    You are in: Home / Australian / Apricot Loaf Recipe
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    Apricot Loaf

    Apricot Loaf. Photo by I'mPat

    1/3 Photos of Apricot Loaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    JustJanS's Note:

    This very quick recipe came from a friend who brought it to work to share regularly.

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    Units: US | Metric


    1. 1
      Grease a 7'x3'x2' loaf tin.
    2. 2
      Pour a (250ml) cup of boiling water over fruit, sugar and butter.
    3. 3
      Add the eggs and flour.
    4. 4
      Pour into the loaf tin and bake in a moderate oven for about 45 minutes.

    Ratings & Reviews:

    • on July 09, 2002

      In Australia, we happen to have sultanas AND raisins. And they are DIFFERENT.

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    • on November 10, 2010


      Jan, your so right, this hast to be the quickest loaf that I have ever made. I used Splenda for the sugar, a scant 1/2 cup of a non-hydrogenated margarine and went with just the apricots and currents to trim back on the sugars the sultanas would have added. It was still fruity and delicious. What a treat to go with afternoon coffee! It could also be used as a very quick guest pleaser over the holidays.

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    • on November 21, 2010


      So quick and easy to put together. I used currants and pre diced apricots and it was in the pan in no time at all, I also used Hermesetas in place of the sugar and Logical margarine for the butter. The DM just loves this sweet treat which I also had a taste of and found it to be beautifully moist though a little sweet for my taste but as said it was made for the DM, thanks Jan for a great little recipes.

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    Read All Reviews (6)


    Nutritional Facts for Apricot Loaf

    Serving Size: 1 (882 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2789.9
    Calories from Fat 951
    Total Fat 105.6 g
    Saturated Fat 61.9 g
    Cholesterol 667.0 mg
    Sodium 816.0 mg
    Total Carbohydrate 428.8 g
    Dietary Fiber 18.2 g
    Sugars 213.9 g
    Protein 47.4 g

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