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Bake this in the evening and warm it up in the oven (160 degrees C for 5-10 minutes) the next morning for breakfast.

Serve with extra apricot jam spread atop the slice, yum!

Prep time:
Cook time:
Servings: 1 loaf



  1. Tip 100g of the apricots into a pan with the apple juice. Lightly boil, using a masher to gently mash the apricots down. Mix in the jam, continuing to mash until it turns into a rough puree.
  2. In a large mixing bowl, sift in the flour, baking powder and soda with a pinch of salt
  3. In a separate bowl, mix the yogurt, egg, egg whites, oil, vanilla, sugar, zest and puree.
  4. Stir the wet mixture into the dry, then fold in the remaining apricots.
  5. Pour into a lined loaf tin, smoothing out the top. Bake at 175 degrees C for 45-50 minutes until golden.
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