Fig, Almond and Pumpkin Seed Loaf

Yo Peeps, I’m feeling ghetto this morning.

Fig, Almond and Sunflower Seed Loaf

I’ve got some more baking for you and guess what this one has got eggs in it! Wooooo. If you’ve started following since my eggless faze you can see all my vegan recipes here. although there are eggs, there is no dairy and no added sugar, all the sweetness and light comes from dried fruit. I say this makes this Fig, Almond and Pumpkin Seed Loaf another of my ‘you can eat me for breakfast cakes‘.

I was inspired by this bread recipe which I tried whilst staying at our friend’s Mike and Mel’s house. Mel served it up with ricotta and fruit for breakfast as the recipe suggests. It was delicious, one slice and I resolved to make it again. I’m more of a slice of cake and tea girl myself so I decided this would make a perfect post long walk treat for our weekend away to Dorset.

While we are talking of ways to eat this loaf cake, I am a big fan of fruit cakes with cheese (Christmas cake and blue cheese, seriously people) and this is no exception, I’m thinking extremely mature cheddar and maybe a little tomato chutney.*dribbles and drifts off to Cheddar Gorge*

Update: In the end I mixed up the two, we ate it with cream cheese and fruit for breakfast in Dorset and with incredible Purbeck ice cream and berries for dessert. It’s an all rounder.

Fig, Almond and Pumpkin Seed Loaf Serving  Fig, Almond and Pumpkin Seed Loaf Fully Loaded

Other pairings for your fig, almond and pumpkin seed loaf: nut butter – duh, speculoos – double duh, mascarpone, yoghurt, in fact grab a slice and top, top, top away for a breakfast or treat of joy any time of day.

I adapted the recipe to make use of some beautiful figs which were bought back for me by David’s Dad from Andulucia as well the various things I had in the cupboard.

This loaf is:

  • Nutty
  • Spelty
  • Deeply flavoured
  • Gently Sweet
  • Crumbly
  • Wholesome tasting

It’s the complete opposite to a moist, buttery, sugary cake which as much as I love, sometimes just isn’t what you want. Like many of my recipes it’s also very adaptable so please do make swaps and substitutions and grab me on twitter if you want to ask any questions.

Total Time: 2 hours

See Detailed Nutrition Info on


  • 2 tea bags (I used standard, but I have also used Rooibos)
  • 100g dried figs, hard stalks removed, thinly sliced
  • 140g raisins
  • 50g chunky porridge oats
  • 190g spelt flour
  • 4 tsp baking powder
  • 100g almonds
  • 1 tbsp flaxseed
  • 1 tbsp sesame seed
  • 3 tbsp pumpkin seeds
  • 1 medium egg
  • Topping

  • sesame seeds
  • almonds


  1. [The night before]
  2. Make 400ml of tea with your tea bags in a large jug and leave to cool, remove the teabags and add the figs,raisins and oats.
  3. [The next day]
  4. Preheat the oven to 170'c
  5. Line a 2lb loaf tin with a liner or greaseproof paper
  6. In a large separate bowl mix together all the dry ingredients.
  7. Beat your egg and stir into your teay, figgy, oaty mess then tip the whole lot into the dry ingredients.
  8. Mix until just combined and spoon/pour/throw into the prepared tin.
  9. Sprinkle over your toppings
  10. Bake for 1 hour 15 minutes, covering the top with foil for the last 15 minutes if it is looking brown (test it with a skewer too in case your oven is really efficient.
  11. When a skewer inserted into the middle comes out clean, remove from the oven and allow to cool completely.


Fig, Almond and Pumpkin Seed Loaf As an aside, why are we so metrically/imperially confused the the UK. There are a few relics like this of Imperial measurements that refuse to go away. Why are loaf tins still measured in pounds?! I don’t really know what 2lb looks like in volume, I just know it’s my big loaf tin. *sighs* Don’t get me started on miles.

If you were faced with this and a Victoria Sponge what would you reach for? For me it depends on the time of day and the temperature. This is perfect on a warm sunny morning, you can put it on the breakfast table and know it won’t sweat butter *shudders*

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