PREPARATION TIME 20 minutes COOKING TIME 1–1¼ hours MAKES 1 loaf (serves 10)
225g (8oz) gluten-free plain white flour
2 teaspoons gluten-free baking powder
115g (4oz) butter, diced
115g (4oz) light soft brown sugar
finely grated zest of 1 small orange
175g (6oz) ready-to-eat dried apricots, chopped
175g (6oz) dried cranberries
2 eggs, beaten
150ml (¼ pint) milk
1 Remove the kneading blade from the bread pan and grease and line the base and sides of the pan. Sift the flour and baking powder into a bowl, then lightly rub in the butter. Stir in the sugar, orange zest and dried fruit. Add the eggs and milk and mix together until thoroughly combined. Spoon the mixture into the pan and level the surface.
2 Place the bread pan in position in the machine and close the lid. Select the Bake Only setting and enter 60 minutes on the timer. Press Start. After baking, a fine skewer inserted in the centre of the teabread should come out clean. If the teabread requires further baking, select the same programme as before and enter a further 10–15 minutes on the timer, or until the teabread is cooked.
3 Remove the bread pan from the machine using oven gloves, then leave to stand for 5 minutes, before turning the teabread out of the pan onto a wire rack to cool. Serve warm or cold in slices.
Variations Use sultanas or dried cherries in place of cranberries. Use the finely grated zest of 1 lemon in place of orange zest.