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    You are in: Home / Australian / Tangy Fruit Loaf Recipe
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    Tangy Fruit Loaf

    Tangy Fruit Loaf. Photo by Demelza

    1/4 Photos of Tangy Fruit Loaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Angel-mae & cleopatra's mummy's Note:

    Another one I haven't tried yet but looks good. This recipe came from the back of a pecan pack.

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    Units: US | Metric


    1. 1
      Beat oil and sugar until thick.
    2. 2
      Add egg and beat well.
    3. 3
      Stir in bananas, dates, and lemon juice.
    4. 4
      Combine sifted flour, wheatgerm, baking soda, baking powder, and pecan nuts.
    5. 5
      Fold dry ingredients into mixture and blend well.
    6. 6
      Bake in a 20cmx8cm non stick loaf pan at 170c for 50-60 minutes.

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    Ratings & Reviews:

    • on March 25, 2011


      This was quite a tasty loaf. I used olive oil, chopped & toasted my pecans, chopped whole dates & used frozen mashed bananas. I also added the lemon zest as the previous reviewer had mentioned that it was not very tangy. It produced quite a dense loaf. It was lovely toasted & buttered for breakfast. The lemon zest didn't really add much to the flavour. This is a very low fat loaf, I might add some yogurt to it the next time I make it. Thanks for posting this recipe mummy. Made for PAC Spring 2011

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    • on January 12, 2011


      A quick and easy recipe, I added oatmeal to replace the wheat germ and more pecans. I would not say this is a 'tangy' tasting loaf, but it is good and not too sweet.

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    Nutritional Facts for Tangy Fruit Loaf

    Serving Size: 1 (93 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 221.9
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 0.7 g
    Cholesterol 18.6 mg
    Sodium 92.8 mg
    Total Carbohydrate 41.5 g
    Dietary Fiber 4.7 g
    Sugars 20.0 g
    Protein 5.4 g

    The following items or measurements are not included:

    polyunsaturated oil

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