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Apricot loaf

 13 ratings

Prep Time:15 mins

Cooking Time:60 mins

Serves:10 Adults


Apricot loaf

A delicious moist fruit loaf recipe that is ideal for allergy sufferers.

About this recipe

This recipe was adapted from the Allergy NI cookbook "Parties, Picnics & Packed Lunches"


  • 200g of dried apricots, chopped
  • 145g / 5 oz. of raisins
  • 200ml / 7 fl oz. of water
  • 50g / 2 oz. of sugar
  • 50g / 2 oz. of dairy-free margarine
  • 250g / 9 oz. of plain flour
  • 2 teaspoons of baking powder



  1. Preheat the oven to 150⁰C / 300⁰F / Gas mark 2
  2. Grease a 500g loaf tin and line with greaseproof paper
  3. Place the apricots, raisins, water, sugar and margarine into a saucepan
  4. Simmer for 4 minutes and then allow to cool
  5. Add the flour and baking powder and mix, if the mixture is too dry add a little more water at this point
  6. Pour mixture into the loaf tin and bake for 1 to 1½ hours
  7. Test if the loaf is cooked by inserting a skewer into the center, it should come out clean

What you will need

  • Chopping board
  • Chopping knife
  • Large loaf tin
  • Mixing bowl
  • Saucepan
  • Wooden spoon

Serving suggestions

Try sprinkling the loaf with pumpkin or sunflower seeds

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