This loaf is made with the local Saxby’s plum cider, but it can also be made with other sparkling ciders of choice. This recipe is just a guide so if you like just fruit in the loaf, take out the nuts and add more fruit or more nuts if you don’t want too much fruit. The cider gives it the extra sweetness so it doesn’t need any added sugar and as it uses sparkling cider, it will rise without adding any extra yeast. It’s delicious toasted for breakfast as well as being more thinly sliced to have with some cheese & chutney.
|Plum Cider Fruit & Nut Loaf|
You will need:
|500g self-raising flour (brown or white or mix of both)|
|1 x 500ml bottle of Saxby’s plum cider (or rhubarb or cider of your choice)|
|100g mixed nuts (hazelnuts, walnuts, pecans)|
|1 tsp ground cinnamon|
|1 tsp ground ginger|
Pinch of salt
Vegetable oil for greasing
Lightly grease the sides and base of a 2lb loaf tin and pre-heat the oven to 180C/gas mark 4/fan 170C.
In a large mixing bowl, combine the dry ingredients. Pour the cider over the mixture and stir with a wooden spoon until all ingredients are combined. Pour the mixture into the prepared loaf tin and bake in the oven for 50 – 60 minutes until browned on top and the loaf sounds hollow when tapped at the bottom once it is out of the tin. The loaf can sometimes be a bit lively during baking and may start to drip over the edge, but just put the loaf tin onto a baking tray and continue baking. Cool on a wire rack, slice and serve!
Recipe by Donna Thomas
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