Recipe


Apple and Walnut Tea Loaf

125g butter, melted
3/4 cup Granular
2 cups self-raising flour
2 eggs, lightly beaten
1 medium SUNCRISP granny smith apple, cored, grated
2 teaspoons vanilla extract
1 cup milk
1 teaspoon mixed spice
1 cup walnuts, chopped

Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends. 

Melt butter in a small saucepan over medium heat. Transfer to a mixing bowl. Add granular, flour, eggs, apple, vanilla, milk and mixed spice and three-quarters of the walnuts. Mix until well combined. Spread into pan.  Sprinkle the remaining walnuts on top of the mixture.

Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Serve cut into thick slices.