Apple and Apricot Loaf

Step 1: Preheat oven to 180C (160C fan forced).

Step 2: Grease a 7cm deep, 8cm x 19cm (base) loaf pan and line with baking paper, allowing 2cm overhang at long ends.

Step 3: Drain apricots and place on a plate line with paper towel and pat dry with paper towel and then roughly chop (take them off the paper before chopping though).

Step 4: Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug.

Step 5: Sift flours and bicarbonate of soda into a bowl and then add puree mixture and stir until just combined (don't over mix).

Step 6: Fold in apricots and spoon mixture into prepared pan.

Step 7: Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean.

Step 8: Stand for 10 minutes and then turn out onto a wire rack to cool.

Step 9: TO FREEZE - slice loaf and wrap individual slices in plastic wrap, then foil and freeze for up to 1 month and thaw in fridge for 1 to 2 hours, I've packed similar loafs frozen in lunch box and by the time you are ready to eat they are defrosted and ready.