Home › Recipes › Fruit loaf with figs, dates and walnutsFruit loaf with figs, dates and walnuts Fruit loaf with dried figs, dates, raisins, walnuts and wholemeal spelt flour, sweetened with dried fruit only. A Christmas breakfast with 3.1 g fibre per slice.
At a glance Serves 20 Prep time: 20 min Cooking time: 60 min Total time: 80 min Calories: 149 kcal per serving Protein: 4 g Fat: 6 g Carbs: 19 g Ingredients 200g dried figs 150g dates 100g raisins 100g walnuts 50g hazelnuts 150g wholemeal spelt flour 2 eggs 200ml black tea 1 tsp baking powder 2 tsp gingerbread spice 1 pinch of salt Method You’ll need: oven · loaf tin · chopping board · knife · mixing bowl
Chop the figs and dates, put them in a bowl with the raisins and pour the hot black tea over everything. Leave the fruit to soak for 1 hour. Roughly chop the walnuts and hazelnuts and mix them with the wholemeal spelt flour, baking powder, gingerbread spice and salt. Stir the eggs into the soaked fruit and its liquid and fold in the flour mixture. Spoon the mixture into a loaf tin lined with baking paper and smooth the top. Bake the fruit loaf in a preheated oven at 170 °C (150 °C fan) for 55 to 60 minutes; cover it with foil after 30 minutes. Let it cool completely, ideally overnight, and serve it in thin slices. Good to know Fruit loaf needs no sugar – the dried fruit brings plenty of sweetness. A thin slice with a little butter makes a lovely Advent breakfast.
Swaps Dried figs → prunes (moister). Raisins → dried apricots (fruitier). Black tea → orange juice (fresher). Wholemeal spelt flour → wholemeal rye flour (heartier).
Cooking tips The longer the fruit soaks, the moister the loaf; overnight is ideal. A sharp, wet knife cuts thin slices without crumbling.
Storage Wrapped in baking paper and cling film, it keeps for 2 weeks, or 3 months sliced and frozen.
Allergens Contains gluten, egg, walnuts and hazelnuts; suitable for children and fine during pregnancy.
Frequently asked questions Can you freeze fruit loaf? Wrapped in baking paper and cling film, it keeps for 2 weeks, or 3 months sliced and frozen.
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