Date and apricot loaf

Densely packed with the sweetness and texture of dried fruit, this date and apricot loaf is a perfect accompaniment to your morning cuppa. Serve with lashings of butter.

  • 15 mins preparation
  • 1 hr cooking
  • Serves 8
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Date and apricot loaf
  • 3/4 cup firmly packed brown sugar
  • 250 gram dried pitted dates, coarsely chopped
  • 1 cup dried apricots, coarsely chopped
  • 90 gram butter, coarsely chopped
  • 1 teaspoon bicarbonate of soda
  • 1 1/2 cup self-raising flour
  • 1 egg, lightly beaten
  • butter, to serve


Date and apricot loaf
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 21 x 10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
  • 2
    Combine sugar, dates, apricots, butter and bicarbonate of soda in a medium saucepan. Add 1 cup water; cook and stir over moderate heat. Bring to the boil. Remove from heat. Stand for 5 minutes to cool slightly.
  • 3
    Add flour and egg to date mixture; stir to combine. Pour into prepared pan. Smooth surface.
  • 4
    Bake for 45-50 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in pan for 5 minutes before transferring to a wire rack to cool. Cut into slices. Serve with butter.

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