Apricot & Coconut Breads
- 140g wholemeal plain flour
- 50g desiccated coconut
- 1¼ teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 200g brown sugar
- 55g unsalted butter, room temperature, plus extra to grease tins
- 70g mascarpone
- 2 large eggs
- 800g tin apricot halves in syrup, drained, roughly mashed
- 100g Carman’s Baked Apricot Crumble Crunchy Clusters (plus extra to decorate)
- Juice of ½ lemon
- ¾ cup icing sugar
- ½ tsp vanilla bean paste
- Preparation time: 15 mins
- Cooking time: 55 minutes
- Serves: 4
You will need four 15×8.5cm mini loaf tins for this recipe
- Preheat a fan forced oven to 150°C.
- Lightly grease the mini loaf tins and line the base and sides with baking paper.
- Whisk flour, coconut, baking soda, and salt in a medium bowl.
- In the bowl of a stand mixer, combine brown sugar, mascarpone, and butter and beat until until light and fluffy (about 4 minutes).
- Add eggs to mixture – one at a time – beating to blend after each addition and scraping down sides and bottom of bowl as needed.
- Reduce speed to low, then add flour mixture and mix until just combined.
- Fold through the mashed apricot until just combined, followed by the Apricot Crumble Crunchy Clusters.
- Divide the batter between the prepared tins.
- Bake breads for 50-55 mins or until cooked through. (You can test this by inserting a metal skewer into the centre of the bread – if the skewer comes out clean, the breads are ready).
- Allow breads to cool completely in the tins before turning out onto a wire rack over a large tray.
- To make icing, whisk together lemon juice, icing sugar and vanilla bean paste until smooth. Pour over the top of the breads and decorate with extra Crunchy Clusters before serving.