Apple, Dried Cherry and Almond Loaf

This loaf is fantastic for breakfast or with afternoon tea. I successfully made this with apricots, in place of the dried apple and it freezes very well - if you can save any, of course!

Recipe author: Bill Granger
Every Day
Photography by Petrina Tinslay
Reproduced courtesy of Murdoch Books, Ltd.


Category:  Baking  - 


For 12 Serving(s)


  • 50 g (1 3/ oz; 0.5 cup) rolled oats
  • 300 ml (100.5 fl oz) milk
  • 240 g ( oz; 2 cups) self-raising flour (you can use wholemeal)
  • 1 teaspoon baking powder
  • 125 g (40.5 oz) dried cherries
  • 50 g (1 3/ oz) dried apple, diced
  • 75 g (2 3/ oz; 1/3 cup) soft brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons honey
  • 1 egg, lightly beaten
  • 3 tablespoons roughly chopped almonds, plus 2 tablespoons extra
  • ricotta and honey

Apple, Dried Cherry and Almond Loaf Directions

  1. Put the oats in a bowl, pour the milk over them and leave to soak for 30 minutes. Preheat the oven to 180C (350F/Gas 4). Lightly grease and line a 1 kg (2lb 4oz) loaf tin with baking paper. Sift the flour and baking powder into a bowl and stir in the rolled oats, dried fruit, sugar, cinnamon, honey, eggs and almonds. Mix together well. Spoon the mixture into the tin, level the top and sprinkle with the extra almonds. Bake the loaf for 45 minutes, or until it is golden brown on top and cooked through.

    Leave to cool a little in the tin before turning out onto a wire rack to cool completely. Toast and serve with ricotta and honey.