Cinnamon and Apricot Muesli Tea Loaf

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Cinnamon and Apricot Muesli Tea LoafThis moist fruit loaf is perfect for elevenses or afternoon tea, or a refreshing change from toast with breakfast. Once made this loaf actually improves with time, becoming increasingly moist, and will keep for a week.

Preparation time: 10 mins + soaking time

Cooking time: 1 hour

Serves: 12

What You’ll Need:

  • 125g ready to eat apricots
  • 125g raisins
  • 1 Earl Grey teabag
  • 1 tsp ground cinnamon
  • Zest and Juice of 1 medium orange
  • 100g light soft brown sugar
  • 250g self-raising flour
  • 100g Kellogg’s Puffed Spelt, Pumpkin & Sunflower seeds muesli
  • 1 large egg, beaten

What To Do:

  • Lightly oil and base line a 1 litre loaf tin
  • Use a pair of scissors to snip the apricots into small pieces into a large bowl
  • Add the raisins, tea bag, cinnamon and pour over 250ml boiling water from the kettle. Add the oranges zest and juice, give it all a good stir and leave until cold.
  • Preheat the oven to 180oC/Gas Mark 4 Fan 160oC.
  • Sift the flour over the soaked fruits, add the sugar, muesli and beaten egg and give it a good mix.
  • Spoon into the prepared tin and bake for about 1 hour or until risen and golden on top – a skewer inserted into the centre should come out clean. Allow to cool for 5 mins in the tin, before transferring to a wire rack to cool completely.

Recipe by Kellogg’s

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