Recipe

Yogurt fruit loaf

For either a morning snack or afternoon tea, this moist, zesty loaf is just perfect.

May 31, 2010 2:00pm
  • 1 hr 50 mins cooking
  • Serves 10
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Ingredients

Yogurt fruit loaf
  • 90 gram (3 ounces) butter, softened
  • 2 teaspoon finely grated orange rind
  • 3/4 cup (165g) caster (superfine) sugar
  • 2 eggs
  • 2 cup (320g) wholemeal self-raising flour
  • 1 cup (280g) yogurt
  • 1/3 cup (80ml) orange juice
  • 1 cup (200g) finely chopped dried figs
  • 1 cup (150g) coarsely chopped raisins

Method

Yogurt fruit loaf
  • 1
    Preheat oven to 180°C/350°F. Grease 14cm x 21cm (5 inch x 9 inch) loaf pan; line base and sides with baking paper, extending paper 5cm (2 inches) above long sides.
  • 2
    Beat butter, rind, sugar, eggs, sifted flour, yogurt and juice in medium bowl with electric mixer, on low speed, until just combined. Stir in fruit.
  • 3
    Pour mixture into pan; cover with foil. Bake 1¼ hours; remove foil. Bake about a further 15 minutes. Stand loaf in pan 10 minutes before turning, top-side up, onto wire rack to cool.

Notes

Store in an airtight container, at room temperature, for up to two days. Suitable to freeze for up to three months. Only use the amount of fruit called for in the recipe. If you wash it, dry it well. Cut the dried fruit into sultana-sized pieces; this should stop the fruit from sinking to the bottom of the loaf. Serve at room temperature, or toasted, with butter.

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