Fig, nut & seed bread with ricotta & fruit

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(11 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins

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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving (1 slice with ricotta and fruit)

  • kcal249
  • fat10g
  • saturates3g
  • carbs30g
  • sugars20g
  • fibre6g
  • protein10g
  • salt0.3g
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Ingredients

  • 400ml hot strong black tea
  • 100g dried fig, hard stalks removed, thinly sliced
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 140g sultana
  • 50g porridge oat
  • 200g self-raising wholemeal flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 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 seed
  • 1 large egg
  • 25g ricotta per person
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 1 orange or green apple, thickly sliced, per person
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

Method

  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.

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Comments, questions and tips

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Comments (10)

cynthiareynolds's picture

I made this yesterday. I forgot my list, so I bought dates instead of figs! Similar calories, though! I opened my wholemeal flour, to find weevils, so that went in the bin! I just used white flour instead. Otherwise I followed the recipe. I thought that the mix was too dry, so I used some semi skimmed milk to loosen it. I added some cinnamon, too. I made it in a Lakeland mini loaf tin, which has 16 holes! It took 45 minutes to cook in my fan oven. I tried it today for brekki, with asda 70% fat free soft cheese. It was good, but another slice with a lot of butter would have been better!

beejaye's picture
5

I didn't have any wholemeal flour, so used 120g plain flour, and 80g rye flour, with 2 tsp baking powder. I forgot to put the nuts in, but it still turned out to be excellent.

kiwitifosi's picture
5

This is a great wholewheat loaf. I didn't have any figs so used dates instead, and just used walnuts rather than a mix of nuts, so it came out a bit like a date and nut loaf, but without the sweetness - you just get bursts of sweetness from the sultanas. Nice on its own fresh out of the oven - bet it would be good with a slice of emmentaler or similar nutty cheese. Oh, and if you only have plain wholemeal flour, then adding an extra 2 tsp baking powder gives a good result (so 3 tsp in total).

abatra's picture

Great recipe. Have done it twice now. First time I didn't have any porridge oats so did it without and it was fine just quite crumbly. Told my boyfriend to have it with a egg because I couldn't remember what was this recipe suggested (remembering the yellow and white in the picture), so he had it with a poached egg and it was really nice!

wooz's picture
1.25

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
5

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
2

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!

Questions (4)

hjp's picture

I want to make a savoury nut bread to have with avocado for breakfast. Will this recipe work if I remove the fruit?

goodfoodteam's picture

Hi hjp, thanks for your question. The dried fruit is needed to help bind the mixture together so it's best to leave it in. However we're sure it will taste nice with avocado instead of the ricotta and oranges. Alteratively you could try this recipe for a malted walnut bread http://www.bbcgoodfood.com/recipes/2624635/malted-walnut-seed-loaf let us know how you get on.

justjaney2130's picture

I haven't got any figs,could I substitute with dates?

goodfoodteam's picture

Hi there, thanks for your question. Yes, dates would make a good substitution in this loaf. Let us know how it turns out!

BBC Good Food team

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