Fruit, nut and seed loaf

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Cape seed loaf with fruit, nuts and seeds

This recipe for fruit, nut, and seed loaf is one that I have wanted to make for a while because all the fruit, seeds and nuts really appeal to me. It comes from the book “Franschhoek Food” by Myrna Robbins and is a recipe from the very fabulous La Residence boutique hotel.

There is nothing quite like homemade bread. The smell as it’s baking and the warmth as it comes out of the oven.  With a little butter melting into a slice, it comes very close to being a perfect food moment for me.

The original recipe makes 4 loaves, so I divided this to make just one.

This bread is easy to make, super healthy and packed with lots of crunchy textures and soft fruit.

Recipe – makes one loaf


fruit, nut and seed loaf

A wholesome wholewheat, nut and seed loaf {Cape seed loaf} bread recipe

  • Author: Sam LInsell
  • Prep Time: 5
  • Cook Time: 50
  • Total Time: 55 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: South Africa


5gm instant yeast

340gm nutty wheat flour

1/2 tsp salt

100gms of seeds (mixed) – I used poppy, sunflower and sesame

3040gms of chopped pecan nuts (walnuts would also be nice)

1/4 cup of chopped dried fruit (I used Turkish apricots and raisins) – you could also use prunes or cranberries

380420 ml of lukewarm water


Preheat the oven to 180 C (350 F)

Add all the ingredients (except the water) and mix in a bowl – keeping a small handful of seeds aside for the topping

Add the water to the dry mix and mix until a dough forms.

Place the dough into a loaf tin that has been lined with baking paper (I always line my baking tins with paper).

Sprinkle over the reserved nuts, cover with a tea towel and leave to rise in a warm place for about half an hour.

Bake for 40 – 50 minutes until golden brown and when a knife comes out clean after you have pierced it.


This loaf will last for a few days in a sealed container. It freezes perfectly. Freeze slices for later use if necessary.

Keywords: bread, wholewheat, seed, nut, fruit, loaf

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  1. Thanks hun, I love it and it and have baked 2 other types of bread in it since. I like that its so deep and vintage and original. A superb find for a whopping R35! 🙂

  2. Thanks Nina :-). I too loved the soft apricots in the bread (and I love raisins in bread too).

  3. Your recipe says ‘nutty wheat’. We don’t have ‘nutty wheat’ flour in the UK…what could I use instead? I LOVE Cape seed bread and this looks like a lovely recipe

  4. HI Heather – Nutty wheat is a whole wheat flour with bits of the wheat husk. Any whole wheat / whole grain flour will work.

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