Apricot, fig and raisin loaf

Recipe: Apricot, fig and raisin loaf


  • 1 cup dried apricots, halved
  • 1/2 cup roughly chopped dried figs
  • 1/2 cup raisins
  • 1/2 cup caster sugar
  • 1/2 teaspoon ground cinnamon
  • 2 cups gluten-free self-raising flour
  • 1 3/4 cups milk
  • 1/2 cup flaked almonds
  • Butter, to serve


  1. Combine apricots, figs, raisins, sugar, cinnamon and flour in a bowl. Add 1 1/2 cups milk. Stir to combine. Cover. Refrigerate overnight.
  2. Preheat oven to 190°C/170°C fan-forced. Grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Stand apricot mixture at room temperature for 10 minutes. Stir in remaining milk. Add half the almonds. Stir until just combined.
  3. Spoon mixture into prepared pan. Sprinkle with remaining almonds. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve toasted with butter.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)