Cook and Clean with Kate

Get Fruity Loaf

Serves 8-10

This apple, pecan and sultana loaf served with a generous helping of butter and a cup of tea is the ultimate afternoon comfort food for me. Supermarket versions are invariably full of additives so I am thrilled to have come up with this easy, homemade version which is above and beyond delicious. Any nut allergy sufferers like myself should replace the pecan nuts with mixed seeds. Please be advised that I do not recommend juicing the apples in advance.

You will need a juicer for juicing the fruit and a 1lb loaf tin which is lightly greased.

What you need

350g buckwheat flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

1 tsp salt

75g pecan nuts, roughly chopped

275ml fresh apple juice

1 large organic egg, lightly whisked

3 tbsp maple syrup

50g unsalted butter, melted

2 large apples, peeled and grated (any eating variety)

150g sultanas

What you do

Pre-heat the oven to 180˚C.

In a bowl, combine the flour, bicarbonate of soda, ground cinnamon, salt and pecan nuts.

In a separate jug, stir together the freshly squeezed apple juice, whisked egg, maple syrup and melted butter.

Add the apple juice mixture to the flour mixture and gently stir to combine.

Fold the grated apples and the sultanas through the mixture but don’t over mix or

Spoon the mixture into the prepared loaf tin and place it in the oven for approximately one hour until the loaf is golden brown and a skewer inserted into the middle comes out clean.

Leave the bread to cool in the tin for about 15 minutes before turning out on to a wire rack.