Fig, nut & seed bread with ricotta & fruit

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(6 ratings)


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Cooking time

Prep: 15 mins Cook: 1 hr, 15 mins

Skill level



Cuts into 16 slices (16 servings)

Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving (1 slice with ricotta and fruit)



  • 400ml hot strong black tea
  • 100g dried figs, hard stalks removed, thinly sliced
  • 140g sultanas
  • 50g porridge oats
  • 200g self-raising wholemeal flour
  • 1 tsp baking powder
  • 100g mixed nuts (almonds, walnuts, Brazils, hazelnuts), plus 50g for the topping
  • 1 tbsp golden linseed
  • 1 tbsp sesame seed, plus 2 tsp to sprinkle
  • 25g pumpkin seeds
  • 1 large egg
  • 25g ricotta per person
  • 1 orange or green apple, thickly sliced, per person

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  1. Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
  2. Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
  3. Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.

Recipe from Good Food magazine, February 2014

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Show comments
wooz's picture
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My local Tesco had no wholemeal flour at all, so I made this with white - could this be the reason why I wasn't impressed? I loved the texture of the nuts and seeds, but I found the overall taste very bland. I thought that perhaps it should have had some sugar or salt in it, or perhaps both. It was greatly improved by cream cheese and fruit, but I don't think I would make it again.

bezann1's picture
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Had the SR wholemeal flour in Tesco. This was very tasty. Had it for breakfast spread with a little butter. Similar to the Welsh bara brith. Keep it in the fridge. I did add the nuts on top and it slice no problems.
Will make again for sure.

Annie M's picture
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Have made this three times now and has worked perfectly. Goes well with low fat Greek yoghurt, topped with fruit, as well as ricotta.

llighton's picture

I couldn't find SR wholemeal flour at my supermarket (does it exist?) so added an extra two tsp baking powder. I was a bit worried that there was no sugar in this recipe, but the figs and sultanas provided plenty of sweetness, Next time I make it, and I will definitely make it again, I'll put all the nuts in the cake mixture instead of sprinkling 50g on top. If they don't fall off, they get in the way of slicing.

Had it for breakfast with ricotta and fruit as suggested and it was surprisingly filling.

katiabh's picture

I found some plain and self raising wholemeal flour in tesco

cindy2709's picture

ASDA sells it too!