Mix together the apricots, stem ginger, raisins and orange juice and leave to soak for 30 minutes.
Fruity Tea Bread
Fruity Tea Bread
- Makes12 servings
- Prep Time10 min
- Cook Time45 min
- Soaking Time30 min
- Resting Time10 min
- Total Time1 hr 35 min
- Calories177
- Made withSplenda Granulated Sweetener
Ingredients
- 200 g "no soak" dried apricots, chopped
- 2 pieces stem ginger, rinsed and finely chopped
- 50 g raisins
- 300 ml orange juice
- ½ teaspoon vegetable / sunflower oil
- 225 g self raising flour
- 2 eggs, beaten
- 8 level tablespoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy177 kcal226.92%
- Total Fat1.40 g1.79%
- of which saturates0.40 g0.15%
- Total Carbohydrate36.00 g13.09%
- of which sugars19.00 g6.91%
- Protein3.90 g7.8%
- Salt0.06 g0.02%
Instructions
1
2
Grease and line the base of a 900 g loaf tin using the oil and non-stick parchment paper.
3
Preheat the oven to 180°C.
4
Sift the flour into a large bowl and stir in the Splenda Granulated.
5
Beat the eggs into the apricot mixture. Make a well in the middle of the flour and add the apricot mixture gradually, beating to make a batter.
6
Pour into the tin and bake for 45 minutes until golden and an inserted skewer comes out clean.
7
Leave in the tin for 10 minutes before cooling on a wire rack.
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