Date and walnut loaf
White self-raising flour
2 cup(s), (300g)
Bicarbonate of soda
½ cup(s), chopped (75g)
½ cup(s), pitted, chopped, (115g)
⅓ cup(s), chopped (35g)
⅓ cup(s), (75g)
¾ cup(s), (185ml)
99% fat-free plain yoghurt
1¼ cup(s), (300g)
- Preheat oven to 160°C. Lightly spray a 11 cm x 25 cm (top measurement) x 7.5 cm deep loaf tin with oil. Line base and sides with baking paper, extending paper 3 cm above edge of tin.
- 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 bowl. Add milk mixture to date mixture and stir until combined. Pour into prepared tin.
- Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Stand loaf in tin for 10 minutes, then turn out onto a wire rack. Serve warm or cooled.