On our recent trip to New Zealand, we visited a friend’s farm one rainy afternoon. On our arrival we were served a delicious freshly baked Almond & Apricot Loaf with a hot cup of tea on their stoep.

I loved the sweetness from the apricots, the tartness of the cranberries and the crispy toasted almond flakes on top.

I immediately asked for the recipe and couldn’t wait to give it a try when I got back home. With a few tweaks here and there I made it my own to make it wheat and refined sugar free.

Method

Grease a 12cm x 22cm loaf pan and line with baking paper, or use a silicone loaf pan.

Combine flour in a large bowl with sugar, cranberries and apricots. Stir well.

Whisk melted butter, milk, honey and egg in a large jug until combined.

Add to flour mixture. Stir until smooth and pour into prepared pan.

Smooth top and sprinkle with almonds.

Cook at 160 deg C for about 50 minutes (test with skewer).

Stand for 10 minutes then turn out and cool on wire rack.

Serve loaf warm or cold with extra butter.