Sunday, 25 July 2010

Easy fruit loaf

This is the tag end of a date, ginger and walnut loaf that I made a few weeks ago, to a dead simple recipe. I've made it three times now. The first time I encountered it was as a dessert, when our Easter visitor AB served it hot with a scoop of icecream. Mostly I've had it as a breakfast or snack loaf, either with butter or just plain. OK, once with Nutella. It takes five minutes to prepare, then a little over half a hour to bake.

The funniest thing about the recipe that A left me is the handwritten corrections: cook for 35-40 minutes, crossed out, no, 33 mins? 35-36 mins! Now this is not foolish - AB is one sharp cookie. I have also had problems working out the time in my own oven. The loaf seems cooked and I poke a skewer in it and nothing clings. Yet when I cut it, there is a little unbaked patch in the middle. I must be missing the exact spot. So, yeah, I think it must be 38 minutes. Perhaps I'll get it right next time.

Recipe: Yoghurt Fruit Loaf

1 cup self raising flour
1 cup Greek yoghurt
1/2 cup soft brown sugar
1 cup dried fruit, chopped if large
1/2 cup nuts, chopped roughly
1/4 cup dessicated coconut

* Preheat oven to 170C
* Grease or line or otherwise prepare a 22x8cm loaf tin
* Mix all ingredients together
* Dollop out into the loaf tin
* Bake for 33 mins? 35-38 mins or until a skewer inserted dead centre (and not a little bit off-centre) comes out clean.
* Cool in tin for 5 minutes, then turn out onto a wire rack.
* Serve warm, or later on, toasted.

AB likes dried cranberries, and I do too. Especially with some glace orange peel. Raisins and currants and chopped dried apricot works well, too. Date and walnut and glace ginger is another good option, but don't leave out the dessicated coconut like I did this time. The texture isn't as good without it. Full fat Greek yoghurt is best, but low fat is OK too.

And in other news, the freezer-emptying project continues. I've made a quick pasta arrabiata with a tub of frozen roast tomatoes, and random muffins with frozen blackberries and raspberries this morning. I'm finding that adding yoghurt to the random mix helps to keep them moister when cold.


The InTolerant Chef ™ said...

Looks yummy and nice and easy too. My little daughter will give it a try this weekend.

Anna Johnston said...

I too have a hand written recipe collection that was put together by my very severe, hardly ever laughed & I don't actually remember her having a sense of humour (OK..., I was quite young when she passed away), but she was very intimidating!!! One day (years later, a qualified chef & love, love, love my food) I opened up Grans cookbook & she too scribbled all sorts of instructions & little changes with comments, some quite direct about her thoughts on exactly who wrote the recipe. Its hilarious! Loved your "38 minutes" in the oven, reminded me of Gran's cookbook.

Cath @ Moo-Lolly-Bar said...

Looks like a good recipe. I'm looking forward to trying it.

Anonymous said...

If the middle tends to be undercooked, would a slightly lower oven and a slightly longer time do the trick? Or a shallower pan? Or a bundt-cake pan? I so rarely bake...