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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 252.5
  • Total Fat: 6.3 g
  • Cholesterol: 20.4 mg
  • Sodium: 14.9 mg
  • Total Carbs: 52.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.1 g

View full nutritional breakdown of MAKEOVER: Fruit & Nut Loaves (by LILLY1156) calories by ingredient
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MAKEOVER: Fruit & Nut Loaves (by LILLY1156)



View the original recipe for Fruit & Nut Loaves

Introduction

I found this recipe in a magazine and thought it was very allergy friendly, except for 2 eggs it has NO dairy and full of fruit. I found this recipe in a magazine and thought it was very allergy friendly, except for 2 eggs it has NO dairy and full of fruit.
Number of Servings: 16

Ingredients

    1 cup dried apricots halved
    1 cup pitted dates chopped
    1 cup raisins or sultanas
    1 cup walnut pieces, or pecans
    2 cups orange juice
    1 teaspoon biocarbonate of soda
    3/4 cup brown sugar
    2 eggs
    2 cups self raising flour
    1.5 teaspoons ground cinnamon (1 tablespoon)
    1 teaspoon ground ginger (1/2 tablespoon)

Tips

If you don't have self raising flour you could use plain flour with baking soda in it.
Cooked in loaf shaped tins.


Directions

1. Preheat oven to moderate, 180C. Lightly grease and line two 10 x 20 cm loaf pans with baking paper.
2. In a medium saucepan, combine the dried fruit, walnuts and juice. Stir over a low heat until simmering. Cook 5-6 minutes, stirring occasionally until liquid has almost been absorbed. Stir in bicarbonate of soda.
3. Put sugar, flour, cinnamon and ginger into a bowl and mix together and then pour this into the fruit mixture with two eggs. Stir together and when mixed spoon evenly into pans.
4. Bake 30-35 minutes, until cooked when tested with a skewer. Cool in pans 10 minutes. Turn onto a wire rack to cool completely. Serve loaves sliced, at room temperature, or toasted and spread with butter.

Serving Size: 2 loaves, 8 slices each loaf






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