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Weetabix Fruit Loaf Recipe

Weetabix Fruit Loaf

Give your traditional fruit loaf recipe a tasty Weetabix twist with this amazingly quick and easy recipe.


Makes one 800g (12oz) loaf

  • 2 Weetabix + ½ Weetabix for topping
  • 170g (6oz) of caster sugar
  • 227g (8oz) wholemeal self-raising flour
  • 85g (3oz) seedless raisins
  • 85g (3oz) mixed peel and currants
  • 200ml semi-skimmed or 1% fat milk



  1. Crush the Weetabix into fine even crumbs.
  2. Add the other ingredients, mix well and blend in the milk.
  3. Beat until well incorporated.
  4. Turn the mixture into a greased 20x10x7.5cm (8”x4”x3”) loaf tin.
  5. Level the top. Crush the remaining half Weetabix and sprinkle over the top of the loaf.
  6. Bake at 190 degrees C for 1 hour or until a thick skewer inserted into the loaf comes out clean.
  7. Cool in the tin for 15 minutes, then turn out and cool on a wire tray.
  8. Wrap and store for 8-12 hours before use.