FRUIT LOAF

AuthorTamaraDifficultyBeginner
Yields8 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

You will need

 300 g Wholegrain seeded bread flour
 100 g firmly packed brown sugar
 2 Eggs
 210 g Greek Yoghurt
 1.50 tsp Baking soda
 1.50 tsp Baking powder
 1 tsp Nutmeg
 0.25 tsp Fine sea salt
 1 tsp Vanilla essence
 80 g dried fruit of your choice

Method

1

Preheat the oven to 350°F (180°C) and place a rack in the middle. Grease a 10x5x3-inch loaf pan – I use coconut oil but you can use olive oil or butter.

2

In a small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.

3

In a separate bowl beat the sugar and eggs and then gently mix in the yogurt and vanilla essence.

4

Stir the dry ingredients into the wet mixture and then grate in the nutmeg (or add powder) before folding in the dried fruit.

5

Scrape the side of the bowl, making sure that all the ingredients are well blended but do not over mix.

6

Pour the batter into the prepared loaf pan.

7

Bake in the oven for 45 minutes, or until a cake tester inserted into the center of the loaf comes out clean.

8

Cool in pan on a rack for about 5 minutes and then take out the loaf and leave to cool on a wire rack before enjoying as breakfast, with your lunch or even as a snack. So versatile!

Ingredients

 300 g Wholegrain seeded bread flour
 100 g firmly packed brown sugar
 2 Eggs
 210 g Greek Yoghurt
 1.50 tsp Baking soda
 1.50 tsp Baking powder
 1 tsp Nutmeg
 0.25 tsp Fine sea salt
 1 tsp Vanilla essence
 80 g dried fruit of your choice

Directions

1

Preheat the oven to 350°F (180°C) and place a rack in the middle. Grease a 10x5x3-inch loaf pan – I use coconut oil but you can use olive oil or butter.

2

In a small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.

3

In a separate bowl beat the sugar and eggs and then gently mix in the yogurt and vanilla essence.

4

Stir the dry ingredients into the wet mixture and then grate in the nutmeg (or add powder) before folding in the dried fruit.

5

Scrape the side of the bowl, making sure that all the ingredients are well blended but do not over mix.

6

Pour the batter into the prepared loaf pan.

7

Bake in the oven for 45 minutes, or until a cake tester inserted into the center of the loaf comes out clean.

8

Cool in pan on a rack for about 5 minutes and then take out the loaf and leave to cool on a wire rack before enjoying as breakfast, with your lunch or even as a snack. So versatile!

FRUIT LOAF

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