Print

Mary Berry Seeded Nut Loaf

Mary Berry Seeded Nut Loaf - recipe card
Print Recipe
Print Recipe

A classic British tea-time loaf packed with a medley of seeds and nuts for crunch and nutty flavor. Moist and tender, this quick bread is perfect sliced and buttered for breakfast or an afternoon snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup light brown sugar, packed
  • 1/2 cup vegetable oil (or melted unsalted butter)
  • 2 large eggs, room temperature
  • 1 cup whole milk (or buttermilk), room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mixed nuts (walnuts and almonds), roughly chopped
  • 1/2 cup mixed seeds (sunflower, pumpkin, and sesame seeds)

Instructions

  1. Preheat the oven to 350°F (177°C) with a rack in the center. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper leaving a 2-inch overhang on the long sides for easy removal.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined. This ensures the leaveners are distributed throughout the dry ingredients so the loaf rises evenly without bitter pockets.
  3. In a separate medium bowl, whisk the light brown sugar and vegetable oil until smooth and no lumps remain. Crack in the eggs one at a time, whisking vigorously after each until fully incorporated — the mixture should look thick and glossy.
  4. Add the whole milk and vanilla extract to the wet ingredients and whisk until just combined. Do not overmix at this stage; a few streaks are fine as they will be blended with the dry mixture.
  5. Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula using a cutting and turning motion. Stop when no streaks of flour remain — about 15 strokes — to avoid developing gluten which would make the loaf tough.
  6. Add the chopped mixed nuts and all the seeds directly to the batter. Fold in with just 5-6 turns so they are evenly distributed without overworking the batter. Reserve 1 tablespoon of the seed mix to sprinkle on top later.
  7. Scrape the batter into the prepared loaf pan and spread it into an even layer with the spatula. Sprinkle the reserved seed mixture evenly over the top for a decorative, crunchy crust.
  8. Bake on the center rack for 45 to 50 minutes, until the top is deep golden brown and a wooden skewer inserted into the center comes out clean with no wet crumbs. If the loaf browns too quickly after 30 minutes, tent loosely with foil.
  9. Let the loaf cool in the pan on a wire rack for 10 minutes. Then lift the parchment overhang to transfer the loaf to the rack and cool completely — at least 1 hour — before slicing. Slicing while warm will cause the loaf to crumble.
  10. Slice into 4 thick pieces (or 8 thinner slices) and serve with butter or jam. Store leftovers in an airtight container at room temperature for up to 4 days, or freeze tightly wrapped for up to 3 months.

Notes

Storage: Keep in an airtight container at room temperature for up to 4 days. Freezing: Wrap the cooled loaf tightly in plastic wrap then foil; freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: Warm slices in a toaster or in a 300°F (150°C) oven for 5 minutes to restore crisp edges.

Nutrition

Keywords: mary berry seeded nut loaf, seeded nut loaf, British tea bread, nut and seed loaf, quick bread, breakfast loaf, easy loaf recipe, walnut almond seed bread, homemade bread, snack loaf, moist nut bread

Find it online: https://maryberrycooks.co.uk/mary-berry-seeded-nut-loaf/