Apricot and fig bread

This dense sweet fruit loaf is beautiful served sliced, hot out of the oven, with a spread of cream cheese.
Apricot and Fig BreadRecipes+
12 Item
1H 15M



1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 21x10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Combine figs, apricots, dates, currants and 2 cups water in a saucepan over high heat. Simmer, stirring occasionally, for S minutes or until fruit is plump. Remove pan from heat. Stir in bicarbonate of soda (mixture will froth). Transfer to a heatproof bowl. Cool for 15 minutes.
2.Add egg and oil to mixture; stir until combined. Add sifted flour and cinnamon; stir until combined.
3.Spoon mixture into prepared pan; level surface. Bake for 55 minutes or until a skewer inserted at centre comes out a little sticky. Cool in pan for 5 minutes. Transfer to a wire rack. Remove baking paper. Serve warm or cooled, sliced and spread with cream cheese.

Make ahead: Bake up to 5 days ahead. Store in an airtight container in the fridge or freeze for up to 2 months. Thaw overnight in the fridge. Lightly toast bread slices under an oven-grill before serving.


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