Seedy breakfast loaf

Packed full of nutrients.
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1H 15M
1H 30M

Rise and shine with a morning bake packed with all the good stuff. Top it with creamy ricotta and sweet maple syrup for the ultimate coffee sidekick!




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. 

breakfast loaf

For more delicious recipes, get the November issue of Better Homes and Gardens, on sale now.

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