Date and walnut loaf
White self-raising flour
2 cup(s), (300g)
Bicarbonate of soda
½ cup(s), halves, chopped (75g)
½ cup(s), pitted, chopped
⅓ cup(s), chopped (55g)
⅓ cup(s), (75g)
¾ cup(s), (180ml)
99% fat-free plain natural yoghurt
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.75L (7-cup) capacity (top measurement 25cm x 11cm, base measurement 22.5cm x 8.5cm, height 7.5cm) loaf tin with oil. Line tin with baking paper, allowing it to overhang 3cm on both long ends. Sift flour, bicarbonate of soda and cinnamon into a large bowl. Stir in apricots, dates, walnuts and sugar.
- Whisk milk, eggs and yoghurt in a medium bowl. Fold milk mixture into date mixture and stir until combined. Pour into prepared tin.
- Bake for 1 hour 10 minutes or until cooked when tested with a skewer (see note). Cool loaf in tin for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.