top of page

Breakfast Loaf

Updated: Jul 6, 2023

After the last loaf I created I wanted to try another one which would be just as good and healthy as the previous but if not better. With this recipe I decided to use no sugar at all and replace the flour with spelt flour which is low in gluten and easier to digest and for the body to break down especially for those that are intolerant. All the ingredients I use are organic and this is suitable for vegetarians.

It is such an easy bake I think even the worst cooks could attempt this. The home made granola which I add to the top is something I always have in a jar at home but you can just use any chopped buts from a packet if it makes life easier.


125g soft unsalted butter

175g cups white spelt flour

2 large free-range eggs

1 1/2 teaspoons baking powder

1 pinch of salt

175g maple syrup


Preheat the oven to 170°C.

In a large mixing bowl, cream the butter until pale and fluffy with an electric mixer. Add 2-3 tablespoons of the flour and beat in the eggs, one at a time.

Continue to beat until you have a light, fluffy mixture. If you get curdling, add another tablespoon of flour.

Once you get a nice smooth consistency add the remaining flour, the baking powder, salt and maple syrup fold in using a spoon or just gently whisk in the mixer.

Grease and flour a 23 x 12cm loaf pan

Scrape the mixture into the prepared pan and cover the top of the loaf with homemade granola or a mix or chopped nuts of choice. Bake in the oven for about 30 to 40 minutes checking with a knife if the mixture internally is cooked through, I usually check that there is still a little moist residue on the knife and not bake for too long you don’t want a dry loaf you want it super soft and slightly moist in the middle. The residual heat in the tin will continue to cook it once it has left the oven anyway.

When you think it is ready remove from the oven and leave to cool in the pan for about 10 minutes. Perfect sliced with an Earl Grey in the morning or a strong cup of coffee. It will keep in an airtight container for a few days but if if its not eaten straight away and you want to keep it soft I suggest keeping it wrapped in cling film.

bottom of page