Apricot & Almond Quick Bread

• 1 cup Plain, Fat-free Yoghurt
• 1 Egg
• 1/4 cups Canola Oil
• 1 teaspoon Vanilla Extract
• 1 cup Cake Flour
• 1 cup Whole Wheat Or Nutty Wheat Flour
• 1/2 cups Sugar
• 1/2 teaspoons Bicarbonate Of Soda
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Mixed Spice
• 1 cup Chopped Dried Apricots
• 1/2 cups Chopped Blanched Almonds, Toasted

1. Preheat oven to 180u0b0C (355u0b0F) and coat a standard loaf tin (23 cm x 13 cm) with nonstick cooking spray.
2. Whisk together yoghurt, egg, oil and vanilla.
3. Combine the dry ingredients, apricots and almonds and incorporate with the wet ingredients to form a sticky dough. Avoid over-mixing.
4. Transfer the dough to your loaf tin, pat into the corners and bake for 45-50 minutes, until golden. Let the loaf cool in the pan for about 20 minutes before transferring to a cooling rack.
5. Slice and serve as is or oven toasted spread with butter, margarine or low fat cream cheese.
6. Tips:
7. 1. To avoid your fruit sinking to the bottom of baked goods, add to the dry ingredients or take a spoon or two of the dry ingredient mix and coat the fruit add-ins, then add them to the wet ingredients in the last step before baking to avoid them sinking and giving you the dreaded "soggy bottoms".
8. 2. To tell when your loaf is done, tap the bottom. Take it out of the oven tip your loaf out of the tin into a kitchen towel or oven glove (to protect your hand) and tap the bottom, the bread will sound hollow when it's done.

yoghurt, egg, canola oil, vanilla, flour, whole wheat or nutty wheat flour, sugar, bicarbonate, baking powder, salt, mixed spice

Taken from tastykitchen.com/recipes/breads/apricot-almond-quick-bread/ (may not work)