Apricot and Walnut Loaf Recipe

bread and yeast
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 Updated 19/08/2017

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A great fruity loaf for you to try that's enriched with walnuts and apricots.


  • 1 cup (4oz) wholemeal flour, sifted
  • 1 cup (4oz) strong white flour sifted
  • 1 teaspoon salt
  • knob of lard
  • 1 tablespoon caster/superfine sugar
  • 4 tablespoons dried apricots, chopped
  • 2 tablespoons walnuts, roughly chopped
  • 1/4 oz fresh yeast
  • 1/4 pint water

  • for topping:
  • 2 tablespoons butter
  • 1 tablespoon caster/superfine sugar
  • 1 1/2 tablespoons plain flour
(see measure conversions for more information on quantites)


  1. Preheat the oven to 400oF/200oC/gas mark 6.
  2. Grease a 1lb loaf tin and line the base with greaseproof paper.
  3. Sift the flours and salt into a large bowl.
  4. Rub in the lard, and then stir in the sugar, apricots and walnuts.
  5. Blend the yeast with the water and add to the mixture.
  6. Mix well.
  7. Turn into the prepared tin and cover with a clean cloth in a warm place until the dough more or less doubles in size.
  8. To make the topping, lightly rub together the butter, sugar and flour until the mixture looks like breadcrumbs.
  9. Cover the top of the loaf with this mixture.
  10. Bake in the centre of the oven for 40-45 minutes.
  11. Cool in the tin for 10 minutes, then turn out onto a wire rack.

Prep Time: 120 minutes

Cook Time: 45 minutes

Yield: 1 loaf


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