Ingredients

410g can sliced peaches in juice, drained
2/3 cup wheat bran cereal
1 1/2 cup self-raising flour
1 teaspoon ground cinnamon
2/3 cup lightly packed brown sugar
60g margarine, melted
2 eggs
1/2 cup skim milk
1/3 cup chopped pecans
1/2 cup dried fruit medley
2 teaspoons sugar-free apricot fruit spread, heated, to serve

Method

1. Preheat oven to 180°C (160°C fan-forced). Grease and line a 19 x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Chop peaches coarsely.
2. Process bran to make fine crumbs. Transfer to a large bowl. Add flour, cinnamon and sugar. Stir to combine. Whisk together margarine, eggs and milk in a medium jug. Pour into flour mixture. Stir until well combined.
3. Stir peaches, pecans and fruit medley into bran mixture. Spoon into prepared pan; smooth surface. Bake 1 hour 10 minutes, or until a skewer inserted at centre comes out clean. Cool in pan 5 minutes. Transfer to a wire rack.
4. Brush with warm apricot spread. Serve cut into pieces.

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