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August 24th, 2015
Breakfast on the Run Loaf

This is a recipe from New Zealander, Jo Seagar’s cooking book, A Bit of What You Fancy. I’ve made it twice now with great results, and it’s a recipe I’ll make again and again. Easy and tasty. My kind of recipe!

Breakfast Loaf


4 crushed WeetBix (Weetabix in America or you could use something like crushed bran flakes – 1 1/2 cups)

1 cup raw sugar

1 cup chopped dried apricots

1/2 cup walnuts

300ml milk

1 egg

1 3/4 cup self-raising flour


1. Preheat the oven to 180C / 360F

2. Grease or line a loaf tin with baking paper.

3. Combine all the dry ingredients in a mixing bowl. Beat the egg and milk together and mix with the dry ingredients.

4. Place in the loaf tin and bake for 40 – 45 minutes until golden and brown.

5. Cool on a wire rack.

Shelley’s Notes:

1. I didn’t have raw sugar and used white sugar once and brown sugar another time. Either worked well, although I found that 1 cup made the loaf too sweet for my taste. I reduced the sugar to half a cup.

2. I’ve used other fruit instead of apricots. I used apple and berry, which was frozen when I added it. You could also use cranberries. As long as the fruit isn’t too “wet” it will work.

3. I didn’t have any self-raising four so I used 2 teaspoons of baking powder and 1 3/4 cups of standard flour.

4. This loaf is good fresh or toasted and keeps for one week. It also freezes well.

Breakfast Loaf Slices

This is a delicious loaf, and one I will make again and again.

6 comments to “Breakfast on the Run Loaf”

  1. Yum! About the only fruit-ish bread I make is banana bread. So good lightly toasted. Might have to give this a go too now :)

  2. This really is easy and delicious. I had some for lunch today.

  3. This is my kind of bread, especially since I always have dried apricots on hand.


  4. It’s a simple and versatile recipe. Quick to make too.

  5. Oh this looks so good. It’s been a while since I baked a bread like this. Might have to break out the baking pans.

  6. Let me know how it turns out, Mary. It’s a recipe I’ve added to my “bake again” file.