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Nut, apricot & mixed seed loaf recipe

Nut, Apricot & Mixed Seed Loaf


Eat fresh from the oven with real butter – there is nothing better!

  • Yields: 1 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 50 mins
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170 g brown flour
170 g white flour
50 g oats
1 tsp (5 ml) bicarbonate of soda
pinch of salt
100 g pumpkin seeds
100 g hazelnuts (or any nut of your choice)
50 g sunflower seeds
40 g butter, melted
1 egg
2 C (500 ml) milk
50 g Turkish apricots, roughly chopped

Preheat the oven to 200 °C and grease a loaf tin.

Place the flours, oats, bicarbonate of soda and salt into a large mixing bowl. Mix well, to ensure that the salt and bicarb are evenly incorporated.

Add the pumpkin seeds, hazelnuts and sunflower seeds to a food processor and blend until just roughly chopped.

Add the seed and nut mixture to the dry ingredients and set aside.

In a separate large bowl, whisk together the melted butter, egg and milk.

Add the dry ingredients and the chopped apricots to the wet ingredients and mix until well combined.

Pour the mixture into a greased loaf tin and bake in oven for 50 minutes or until the bread is risen, golden and cooked through.

Remove from the oven and tip out onto a cooling rack to cool before serving.

Serve with apricot jam and ricotta cheese.

Tip: This bread is best eaten fresh, but can also be sliced and frozen to use for toast.