Figgy Breakfast Loaf

A healthy vegetarian way to start your day. This loaf is full of taste and flavour, you will find it difficult to go back.

Figgy Breakfast Loaf

This loaf is full of taste and flavour, you will find it difficult to go back.

4.86 from 35 votes

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Course: Breakfast, Brunch

Cuisine: British

Keyword: Bread, Breakfast-Brunch

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6 people

Calories: 198kcal

Ingredients

 

MetricImperial

• 100 g butter softened
• 75 g light muscovado sugar
• 2 medium eggs free range
• 150 g dried figs sliced
• 125 g wholemeal self-raising flour
• 1 tsp mixed spice
• 1 tbsp golden syrup

Instructions

• Preheat the oven to 160C, gas mark 3, and thoroughly grease and line the base of a 1lb loaf tin
• Cream the butter and the sugar together until light and fluffy
• Add the eggs and mix thoroughly
• Mix the figs into the flour to coat evenly
• Fold this and all the remaining ingredients into the creamed mixture
• Spoon into the prepared tin and level the surface
• Bake for 1 hour or until a skewer inserted into the centre comes out clean
• Remove from the oven and leave to cool on a rack
• Serve in thick slices just as it is, or toasted
• Try serving with natural yogurt and apple compote

Notes

Supplied kindly by AHDB.

Nutrition

Sodium: 13mg | Sugar: 28g | Fiber: 6g | Potassium: 238mg | Calories: 198kcal | Monounsaturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Saturated Fat: 0.1g | Fat: 0.4g | Protein: 3g | Carbohydrates: 47g