Name: Homemade fruit loaf with summer berries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 250 g self-raising wholemeal flour (plus up to 50g when shaping); 1 tsp bicarbonate of soda; 450 g 1 pot Onken Plain Grain; 1 medium free range egg; 30 g sunflower seeds; 20 g raisins; 20 g dried apricots, chopped; 15 g pumpkin seeds; 15 g dried cranberries; 2 tbsp rolled oats; 2 bananas (sliced); 2 tbsp honey; 1 tbsp rolled oats; 4 tbsp Onken Plain Grain

Jump to Recipe Print Recipe

If you’re interested in bread making but haven’t tried your hand at it before, or you’re looking for something a bit different, I nearly always recommend soda bread, like this fruit loaf, – it’s super easy to make and very quick as there’s no proving or kneading.

For this recipe I’ve replaced the more traditional buttermilk with Onken Plain Grain, a slightly sweetened plain yogurt made extra delicious with addition of 5 grains – Barley, Oats, Rye, Wheat and Rice. I’ve also added some fruit and nuts to make this loaf extra special.

And let me tell you, the crumb turned out even better than I hoped it would! The yogurt made the whole thing just that little bit extra chewy and the fruit loaf was sublime when served sliced and toasted, topped with sliced banana, honey and a drizzle of Onken Plain Grain for the perfect Summer treat.

So, on with the cooking! Here’s how to make this fab recipe for a healthy summer breakfast, which makes one large loaf.

Ingredients

For the loaf:

250g (9 oz) self-raising wholemeal flour (plus up to 50g when shaping)
1 tsp bicarbonate of soda
450g (1 post) Onken Plain Grain yogurt
1 medium free range egg
30g (1 oz) sunflower seeds
20g (0.7 oz) raisins
20g (0.7 oz) dried apricots, chopped
15g (0.5 oz) pumpkin seeds
15g (0.5 oz) dried cranberries
2 tbsp rolled oats

To top the toast for two:

2 bananas, sliced
2 tbsp honey
1 tbsp rolled oats
4 tbsp Onken Plain Grain

Instructions

To make the loaf

Pre-heat the oven to 200C/390F fan (220C/430F). Mix the flour, bicarb and salt in a large bowl.

Add the Onken Plain Grain and mix well.

Add the egg and mix well.

Add the fruit and nuts and mix well.

Tip the dough onto a well floured surface. Knead very briefly to form into a round. If it’s too sticky, keep adding flour to your board and kneading through.

Lift the dough onto a tray lined with baking paper. Sprinkle with the oats, then score some 1cm deep lines in the top of the loaf with a sharp knife.

Bake for 20-25 minutes. To test if the loaf is baked through, turn the loaf over and tap on the bottom to see if it sounds hollow.

Leave the loaf to cool on a wire rack.

Allow to cool completely before eating. Store in an airtight container until ready to eat.

To make the topped toast

Once cool, cut the loaf into 1cm slices.

Toast 3 slices per person, then top with sliced banana, a squirt of honey, a scattering of oats and side of Onken Plain Grain.

Enjoy!

Which fruits would you add to make the perfect fruit loaf?

If you’d like this fruit loaf recipe again in a printable format, just click PRINT on the recipe card below.

Homemade fruit loaf with summer berries

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings:

Author: Emily Leary

A wonderfully chewy soda bread made with fresh summer berries for a hint of sweetness and yogurt instead of buttermilk for a unique crumb.

Print Recipe Pin Recipe

Metric - Ounces

Ingredients

For the loaf

250 g self-raising wholemeal flour (plus up to 50g when shaping)
1 tsp bicarbonate of soda
450 g 1 pot Onken Plain Grain
1 medium free range egg
30 g sunflower seeds
20 g raisins
20 g dried apricots, chopped
15 g pumpkin seeds
15 g dried cranberries
2 tbsp rolled oats

To top the toast for two

2 bananas sliced
2 tbsp honey
1 tbsp rolled oats
4 tbsp Onken Plain Grain