Description
This Simnel Spiced Breakfast Loaf is a delightful and comforting baked treat perfect for a cozy morning. Combining warm spices like cinnamon and nutmeg with sweet mixed dried fruits and a luscious marzipan center, this loaf offers a moist, flavorful bite with a lovely texture. Ideal for breakfast or brunch, it pairs wonderfully with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup mixed dried fruit (e.g., raisins, sultanas, currants)
Wet Ingredients
- ½ cup butter, softened
- ¾ cup packed brown sugar
- 2 large eggs
- ½ cup milk
- ½ cup marzipan, cut into chunks or rolled into a log
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to ensure the loaf doesn’t stick.
- Cream butter and sugar, then add eggs and milk: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk to combine well.
- Add dry ingredients and mix: Gradually add the flour, baking powder, cinnamon, and nutmeg to the wet mixture. Stir gently until just combined to avoid overmixing. Fold in the mixed dried fruit evenly.
- Assemble the batter in the pan: Pour half of the batter into the prepared loaf pan. Add the marzipan in the center as a layer, then pour the remaining batter over it. Smooth the top evenly with a spatula.
- Bake the loaf: Place the loaf pan in the preheated oven and bake for 50 to 55 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean when done.
- Cool and optionally garnish: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust the top with powdered sugar before serving for a beautiful finish.
Notes
- You can substitute any mix of dried fruits you prefer or have on hand.
- Ensure the marzipan is evenly distributed as a center layer for the classic Simnel loaf experience.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf freezes well; wrap tightly and freeze for up to 2 months.
- For a dairy-free version, replace butter and milk with suitable alternatives.
