Breakfast Loaf – Willey’s Weekly Bake 184


This weeks bake was a total experiment bake as I wanted to create something I could have for breakfast as I was fed up of having the same thing everyday. Now this might not be very healthy, you could make it better by using wholemeal flour and reduce the sugar a little.


  • 100g Self Raising Flour
  • 100g Oats
  • 100g Margarine
  • 100g Butter
  • 150g Caster sugar
  • 4 tbsp of peanut butter
  • 80g Dried fruit
  • 80g Mixed Seeds
  • 1/4 tsp of cinnamon
  • 1/4 tsp of ginger
  • 2 Eggs
  • 50ml Milk


  1. Preheat the oven to 180 degrees celsius and line a 2lbs loaf tin.
  2. Cream together the butter, margarine and sugar until creamy and pale in colour.
  3. Then beat in the eggs, it could cause the mixture to spilt this doesn’t matter as will be fixed once the dry ingredients are added.
  4. Then add the flour, oats, cinnamon and ginger and beat on a high speed until light and fluffy.
  5. Add the dried fruit and seeds and add the milk and beat until the mixture is smooth.

  6. Fill the tin with 3/4 of the mixture and level. IMG_6775
  7. Then add the peanut butter and swirl into the mixture and add the remains mixture on top.
  8. Then add optional chocolate pieces on top pushing them into the surface and bake for 30-40 minutes until golden. You may need to add tin foil to stop the surface from burning.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s