About Bellingen Seedsavers

We are a group of like-minded growers of edible and useful heritage plant varieties in the Bellingen area of northeast New South Wales, Australia.

Our climate varies from frost-free coastal areas to inland river valleys and highlands with frosts. Bellingen has an average annual rainfall of 1507ml.

Friday 7 April 2017


Credit: Woolworths Fresh Magazine

Prep 20 mins I Cook 1 hr I Makes 1 Loaf

1 1/2 cups plain flour
1/2 cup wholemeal flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 cup brown sugar
3 eggs
1/2 cup vegetable oil
1 tsp lemon zest
2 large carrots, peeled, grated
2 medium apples, peeled, grated
1 1/2 cups diced prunes
1/2 cup walnut pieces

1 Preheat oven to 170°C. Lightly grease and flour a 4-cup Loaf pan, shaking out any excess flour.

2 In a bowl, whisk together the flours,

3 baking powder, baking soda, salt, cinnamon and allspice.

4 In a stand mixer fitted with a paddle attachment, mix the sugar, eggs, oil and zest on medium speed for 1 minute or until blended. Reduce the mixer to Low speed and add the flour mixture in 3 batches, stopping the mixer to scrape down the sides of the bowl between additions. Fold in the carrot, apple and prunes.

5 Pour batter into prepared Loaf pan. Evenly sprinkle the walnut pieces on top. Bake for 1 hour or until the top of the bread is golden brown and a cake tester inserted into the centre of the bread comes out clean.

6 Cool for 15 minutes. Run a butter knife around the edges to loosen the bread and invert the pan onto a cooling rack. Turn the bread over so the walnut side is up, and Let the

7 bread cool completely before serving.

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