After moving back in to my renovated kitchen I was keen to give my new oven a try. This apricot, fig and cranberry loaf may have been an ambitious first recipe, but thankfully it was an absolute winner. It needs a little prep time, but is seriously simple and seriously delicious!
I slightly amended a recipe from Taste
- 1 cup dried apricots
- 1/2 cup dried figs
- 1/2 cup dried cranberries
- 1/4 cup raisins
- 1/2 cup caster sugar
- 2tsp ground cinnamon
- 2 cups self raising flour
- 1 3/4 cups milk
- 1/2 cup flaked almonds
- Chop the apricots in half and roughly chop the figs and place in a large bowl with the cranberries and raisins
- Add the caster sugar, cinnamon, flour and 1 1/2 cups of the milk, stir to combine
- Cover and refrigerate for at least 3 hours, overnight if possible
- Preheat the oven to 190C and take the mixture out of the fridge to sit for 10 minutes
- Stir in the remaining milk and half the almonds
- Spoon into a lined loaf dish and smooth the top. Sprinkle over the remaining almonds
- Bake for 1 hour, or until a skewer comes out clean. Stand in pan for 5-10 minutes, then cool on a wire rack
I swear this apricot, fig and cranberry loaf is seriously that simple! I mixed the batter together in the morning then popped it in the oven when I got back from my Saturday trip to the shops which worked perfectly. You can leave it in the fridge overnight too and bake it fresh in the morning for a pretty special breakfast option!
The apricot, fig and cranberry loaf is excellent fresh, but it’s even better toasted and slathered in butter. I almost always have a selection of dried fruit in my pantry so I love that this is something I can make with what I have on hand. Sure, I need to plan ahead a little, but I promise you it is worth it!
The good news was my new oven worked a treat and this cooked evenly and perfectly which was lucky as I wasn’t really paying close attention while it was baking (risky, I know). I can’t wait to bake some more goodies over the next few weeks and months too!