Weetabix Fruit Loaf
Submitted by 1wize1
Simple fruit loaf made with Weetabix cereal, golden raisins, and milk. This British-style breakfast bread is lightly sweet and wonderfully moist.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis humble loaf proves that simple ingredients can create something wonderfully satisfying for breakfast or tea time.
Crushed Weetabix cereal gives the bread a wholesome, slightly nutty texture, while golden raisins (sultanas) add natural sweetness and moisture.
No eggs, no butter, just five basic ingredients that bake into a tender loaf perfect for toasting and spreading with butter.
Kitchen Tips
- Crush finely: Break the Weetabix into fine crumbs for even distribution throughout the loaf
- Line the tin: Greasing and lining prevents sticking and makes removal easier
- Cool before slicing: Let it rest 10 minutes in the pan, then cool completely for clean slices
- Store properly: Keep in an airtight container to maintain moisture for several days
Variations
- Mix in dried cranberries, chopped apricots, or dates along with the raisins
- Add a teaspoon of mixed spice or cinnamon for warmth
- Spread slices with cream cheese or marmalade for serving
Ingredients
Directions
Crush the weetabix into fine crumbs. Add sugar, fruit and flour.
Add milk and mix well.
Pour into greased lined loaf tin, bake at 350℉ (180℃) F for 60 to 70 minutes. Cool for 10 minutes.
When cold store in an airtight tin.
Comments
we stayed in a Dublin B&B some time ago. for breakfast we had weetabix baked with orangh juce. would love to know how it was done.
I prepare the mixture the night before, minus the SR Flour.
In the morning add the flour and then add some orange juice then until you get a dropping consistency. It may be 1/2 a cup measure, or more.
My cake mixture is double these ingredients and it thickens up overnight, so you need to add either more milk or some orange juice to make it a nice dropping consistency.
It sounds nice with the orange in it, so I think I will try that way next.