The BBC Good Food logo

Fig, nut & seed bread with ricotta & fruit

Rating: 5 out of 5.19 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Healthy
Nutrition: per serving (1 slice with ricotta and fruit)
HighlightNutrientUnit
low inkcal249
fat10g
saturates3g
carbs30g
sugars20g
fibre6g
protein10g
salt0.3g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
HEALTHY TIP: USING RICOTTA

Spread ricotta on your breakfast loaf as it is lower in fat, and higher in protein, than butter. 

Goes well with

Recipe from Good Food magazine, February 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.19 ratings

Sponsored content