Bread & Yeast Recipes > Apricot and Walnut Loaf

How to make apricot and walnut loaf:
A fruity loaf to try.


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)


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