These sweet little loaves are the perfect accompaniment to brunch or teatime.
- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
In bowl, combine orange juice, apricots, raisins, egg, egg white, butter and vanilla. Set aside.
In separate large bowl, combine flour, sugar, baking powder, baking soda and nutmeg. Add juice mixture to dry ingredients; mix just until combined.
Preheat oven to 350°F; grease four 5.- x 3.-inch mini loaf pans or line with parchment paper. Divide batter evenly among prepared loaf pans, and place pans on baking sheet. Bake until cake tester inserted in centre comes out clean, 30 to 35 minutes. Transfer pans to rack and let cool for 10 minutes. Unmould loaves onto rack; let cool completely. (Make-ahead: Can be wrapped in plastic wrap and stored at room temperature for up to 2 days or wrapped in foil and placed in freezer bag and frozen for up to 2 weeks.)
In small microwaveable bowl, microwave apricot jam on high for 20 to 30 seconds. Filter through fine mesh sieve. Brush melted jam on tops of loaves; let stand about 30 minutes.
Nutritional facts PER LOAF: about
- Iron 0.8 mg
- Fibre 0 g
- Sodium 95 mg
- Sugars 10 g
- Protein 3 g
- Calories 175
- Total fat 9 g
- Cholesterol 45 mg
- Saturated fat 6 g
- Total carbohydrate 20 g