This is a great tea time bread. It's wholesome, spicy, lightly sweet and delicious.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling. Remove from heat and set aside to cool.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

  • In a large bowl, mix together whole wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, ginger, coriander and cinnamon.

  • In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk/apricot mixture into flour mixture until blended. Pour batter into prepared 9x5 inch loaf pan.

  • Bake in preheated oven for 50 minutes or until a toothpick inserted into center of the loaf comes out clean. Let cool 5 minutes then loosen sides of loaf with a blunt knife. Remove from pan and allow to cool completely on a wire rack before slicing.

Nutrition Facts

140.8 calories; 4.1 g protein; 25 g carbohydrates; 16.1 mg cholesterol; 189.3 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/09/2003
I did a bit of substituting; OJ for the pineapple juice and dried pineapple mango and papaya for the apricots - I think you could probably substitute any juice and any dried fruit. I also changed the flours a bit adding more white and less whole wheat since I know my family prefers that. It turned out very well except that I will add a 1/2 tsp. of salt next time I make it. A bit of butter makes up for the lack of salt and it freezes well. The coriander sounded a bit odd to me at first but it goes well with the ginger and cinnamon. Read More
(6)
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/09/2003
I did a bit of substituting; OJ for the pineapple juice and dried pineapple mango and papaya for the apricots - I think you could probably substitute any juice and any dried fruit. I also changed the flours a bit adding more white and less whole wheat since I know my family prefers that. It turned out very well except that I will add a 1/2 tsp. of salt next time I make it. A bit of butter makes up for the lack of salt and it freezes well. The coriander sounded a bit odd to me at first but it goes well with the ginger and cinnamon. Read More
(6)
Rating: 5 stars
10/09/2005
This is a delightful bread. It's not very sweet as you might expect of a fruit bread but has a nice balanced enjoyable flavor. We make it over and over. Read More
(5)
Rating: 4 stars
12/07/2007
I just baked my first fruit loaf using this recipe. However I used fresh squeezed orange juice instead of pineapple juice and reversed the quantities of white flour and wholewheat. I really liked the result though it tastes a bit 'eggy'. Also I didnt have any baking soda so I added another 1 1/2 tsp of baking powder (I am a novice. I dont know if that's ok but I did it anyways!) Read More
(3)
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Rating: 4 stars
12/16/2011
Fantastic bread not too terribly sweet and makes a nice breakfast bread/snack bread. I think I may add more apricots next time or puree them by personal preference but nonetheless this recipe was very satisfying.:) Read More
(2)
Rating: 4 stars
08/23/2015
I don't find this loaf sweet enough and I'm not one to favour really sweet food. When I make this next time I'll use 1/2 c Br Sugar. makes a nice looking loaf which took a bit longer to cook - just about an hour. I think I will increase all the spices as well so that it lives up to its name. Read More