The best loaf pan for this recipe
This recipe calls for a 10 x 23cm loaf pan. Using the right loaf pan is essential for achieving the desired results.
How to make breakfast loaf
220g plain flour
1 Tbsp baking powder
11/2 tsp fine salt
3 Tbsp poppy seeds
3 Tbsp sesame seeds
3 Tbsp flax seeds
2 tsp fennel seeds
3 Tbsp pumpkin seeds (pepitas)
1/3 cup rolled oats or toasted granola
120g brown sugar
50ml maple syrup, plus extra, to serve
150ml sour cream or plain yoghurt
150ml coconut cream
100ml extra virgin olive oil
2 free-range eggs
2 Tbsp coconut flakes
Ricotta, to serve
Preheat oven 170°C fan-forced (190°C conventional). Grease and line a 10 x 23cm loaf pan. In a medium bowl, combine flour, baking powder, salt, seeds and oats (or granola).
In a separate large mixing bowl, combine sugar, maple syrup, sour cream (or plain yoghurt), coconut cream, oil and eggs. Whisk to combine.
Add dry ingredients to wet and combine using a spatula, just enough to come together, taking care not to overmix.
Pour mix into lined pan and top with coconut flakes. Bake for 1 hour 15 minutes or until a skewer inserted in loaf comes out clean. Remove from oven and allow to cool in pan. Unmould and slice. Serve slices topped with ricotta and drizzled with extra maple syrup.