fruitnut1.jpgThis loaf is like a fruit bread which may be served warm or cold, great for a tea-time snack. Hazelnuts are an excellent source of Vitamin E and what’s more they help to lower the risks of heart diseases! Pine nuts add additional crunch to this wholesome bread. Share this with your friends and family today.



1 ¾ cups white bread flour, plus extra for dusting

½ tsp salt

1 tbsp margarine, plus extra for greasing

2 tbsp soft light brown sugar

¾ cup sultanas (golden raisins)

½ cup no-need to soak dried apricots, chopped

½ cup chopped hazelnuts

2 tsp easy-blend dried yeast

6 tbsp orange juice

6 tbsp low-fat natural (unsweetened) yoghurt

2 tbsp sieved apricot jam (optional)

A handful of pine nuts


  1. Sieve the flour and salt into a mixing bowl. Rub in the margarine and stir in the sugar, sultanas, apricots, nuts and yeast.
  2. Warm the orange juice in a saucepan but do not allow it to boil.
  3. Stir the warm orange juice into the flour mixture with the natural (unsweetened) yoghurt and bring the mixture together to form a dough.
  4. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Shape into a round and place on a lightly greased baking tray (cookie sheet). Cover with a clean tea towel(dish cloth) and leave it to rise in a warm place until doubled in size.
  5. Gently spray some water on the surface of the dough and sprinkle some pine nuts on it.fruitnut2.jpg
  6. Cook the loaf in a preheated oven, 220C/425F, for 35-40 minutes until cooked through. Transfer to a cooling rack and brush the cake with the apricot jam. Leave the cake to cool before serving.