Apricot bran loaf
<p>As featured in the Over60 cookbook, here Lyn shares her scrumptious apricot bran loaf recipe.</p>
<p>“This recipe went around during my mothers’ club days at my kids’ primary school. It was always a favourite.” Lyn Batson</p>
<p>To discover 174 other recipes and the lovely stories behind where they came from, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><strong><span style="text-decoration: underline;">why not order your very own copy of the Over60, The Way Mum Made It, today</span></strong></a>.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 10–12</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1 cup chopped dried apricots</li>
<li>1 cup milk</li>
<li>1 cup unprocessed bran</li>
<li>1 cup sugar</li>
<li>1 cup self-raising flour</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Add the apricots, milk, bran and sugar to a bowl and stir to combine. Cover with plastic wrap and refrigerate overnight.</li>
<li>Mix in the self-raising flour. Preheat the oven to 180°C. Lightly grease a 20 cm x 10 cm loaf tin and line with baking paper.</li>
<li>Pour the mixture into the tin and bake for 35 minutes, or until a skewer comes out clean when inserted in the centre.</li>
<li>Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. To serve, slice and spread with butter.</li>
</ol>
