Apricot & Almond Quick Bread

Preheat oven to 180ºC (355ºF) and coat a standard loaf tin (23 cm x 13 cm) with nonstick cooking spray.

Whisk together yoghurt, egg, oil and vanilla.

Combine the dry ingredients, apricots and almonds and incorporate with the wet ingredients to form a sticky dough. Avoid over-mixing.

Transfer the dough to your loaf tin, pat into the corners and bake for 45–50 minutes, until golden. Let the loaf cool in the pan for about 20 minutes before transferring to a cooling rack.

Slice and serve as is or oven toasted spread with butter, margarine or low fat cream cheese.

Tips:
1. To avoid your fruit sinking to the bottom of baked goods, add to the dry ingredients or take a spoon or two of the dry ingredient mix and coat the fruit add-ins, then add them to the wet ingredients in the last step before baking to avoid them sinking and giving you the dreaded “soggy bottoms”.
2. To tell when your loaf is done, tap the bottom. Take it out of the oven tip your loaf out of the tin into a kitchen towel or oven glove (to protect your hand) and tap the bottom, the bread will sound hollow when it’s done.