Apricot & Almond Quick Bread

Name: Apricot & Almond Quick Bread
Ingredients: 1 cup Plain, Fat-free Yoghurt; 1 Egg; 1/4 cups Canola Oil; 1 teaspoon Vanilla Extract; 1 cup Cake Flour; 1 cup Whole Wheat Or Nutty Wheat Flour; 1/2 cups Sugar; 1/2 teaspoons Bicarbonate Of Soda; 1-1/2 teaspoon Baking Powder; 1 teaspoon Salt; 1 teaspoon Mixed Spice; 1 cup Chopped Dried Apricots; 1/2 cups Chopped Blanched Almonds, Toasted

13 ingredients

1 steps

Ingredients

1 cup Plain, Fat-free Yoghurt
1 Egg
1/4 cups Canola Oil
1 teaspoon Vanilla Extract
1 cup Cake Flour
1 cup Whole Wheat Or Nutty Wheat Flour
1/2 cups Sugar
1/2 teaspoons Bicarbonate Of Soda
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Mixed Spice
1 cup Chopped Dried Apricots
1/2 cups Chopped Blanched Almonds, Toasted

Directions

1

["Preheat oven to 180\u00b0C (355\u00b0F) and coat a standard loaf tin (23 cm x 13 cm) with nonstick cooking spray.", "Whisk together yoghurt, egg, oil and vanilla.", "Combine the dry ingredients, apricots and almonds and incorporate with the wet ingredients to form a sticky dough. Avoid over-mixing.", "Transfer the dough to your loaf tin, pat into the corners and bake for 45-50 minutes, until golden. Let the loaf cool in the pan for about 20 minutes before transferring to a cooling rack.", "Slice and serve as is or oven toasted spread with butter, margarine or low fat cream cheese.", "Tips:", "1. To avoid your fruit sinking to the bottom of baked goods, add to the dry ingredients or take a spoon or two of the dry ingredient mix and coat the fruit add-ins, then add them to the wet ingredients in the last step before baking to avoid them sinking and giving you the dreaded \"soggy bottoms\"".""