This almond oat and fruit loaf is similar to a quick bread that is part sweet, part savoury. It’s based off of this recipe with some tweaks to suit what I had on hand. I opted out of adding any sugar into the batter as there’s plenty of dried fruit for sweetness. You can choose any dried fruit you want, although I’d avoid apples because you’re putting a fresh apple into the mix. I used prunes, peaches, apricots and pears.
It’s very different to most loaves, but really good. It’s best served with something on it – a little nut butter or thick jam is amazing. I slathered mine with peanut butter and some rhubarb strawberry jam. It’s the perfect mid afternoon or post workout snack. It’ll keep for a few days at room temperature, but once you are past day 2, it tastes better toasted.
Almond Oat and Fruit Loaf
- 1 1/2 C oats ground into flour
- 1 C almond flour
- 1/2 tsp baking powder
- 1/2 tsp Salt
- 1 tsp cinnamon (or pumpkin pie spice)
- 200g dried fruit roughly chopped (I used pears, peaches, apricots and prunes)
- 1 apple peeled and chopped into small pieces
- 4 eggs
- 1/4 C water
- Preheat your oven to 170C and line a loaf pan with paper. Set aside
- Combine all the dry ingredients in one bowl. Add in the dried fruit and apples and mix. This helps them not sink to the bottom.
- In a separate bowl whisk together the eggs and water.
- Add eggs and water to the dry mixture and mix to combine.
- Pour the batter into your prepared loaf tin and bake for 40-45 minutes, or until a toothpick inserted into the middle of the pan comes out clean.
- Remove from the oven and allow to cool in loaf pan for 5 minutes, remove from loaf pan and completely cool on a wire rack.
- Serve with nut butter and jam. Store bread in an airtight container for up to a week.