Half a loaf is better than no bread!

Yesterday was a nice fall Saunday. It started raining in the morning, temperature was quite cold. I had some apples in the fridge as I picked up a whole bunch last week (yeah, I’m lucky I have several trees I grow by myself!). So, I wanted to bake something but not the same old pie. I started looking for a recipe and I remembered I had downloaded an app from Primerose (a bakery shop in London) last week. The section Loaves & Slices immediately drew my attention! The first recipe was an Apple and Blueberry Loaf…I didn’t need to be told twice 😉 I slightly changed some ingredients due to what I had in the fridge, but still the loaf turned out really yummy!!


Prep Time: 15 minutes          Baking time: 1 hr        Specific Tools:  900 grams \ 9-by-5-Inch Loaf Pan

– 225g \ 2cups self-raising flour

– pinch of salt

– 125g \ 1 stick unsalted butter (fridge temperature)

– 175g \ 3/4 cups + 2tbsp granulated sugar

– 2 eggs

– 2 big apples

– a handful dried cranberries

– a handful pine nuts

– 4 tbsp rum

– hot water

– 4 tbsp apricot jam


> Preheat the oven to 190°\380F\gas mark 5. Grease and flour a loaf baking tin, tapping out excess flour.

> Take a little bowl and fill it with hot water and the rum. Soak the dried cranberries and let them soften.

> Peel and slice the apples.

> In a large bowl, whisk together flour, salt and butter until it reaches a breadcrumbs texture.

> Add sugar and eggs beating until combined.

> Spoon half the batter into the tin and put half of the apples, cranberries (previously squeezed out) and pine nuts on top. Add the remaining batter and cover with the rest of the fruit.

> Bake until a toothpick inserted in the middle comes out clean, about 60 minutes.

> Meanwhile, heat the apricot jam (either on the stove or the microwave) and when the loaf is done brush the warm jam over it.

> Cool in pan 10 minutes and then transfer to a wire rack (but it works aswell if you leave the loaf in its tin).

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