This dense, moist, and naturally sweetened fruit loaf is the perfect option for anyone looking to ditch refined sugar and white flour. Packed with hearty oats, creamy Greek yogurt, and a rich medley of dried fruits, it bakes into a beautiful golden loaf that cuts cleanly and satisfies your sweet tooth completely naturally.
Ingredients
1 cup (90 g) rolled oats
2 large eggs
1/4 cup (60 g) Greek yogurt
1/2 cup (120 ml) milk (any variety)
2 small or 1 large banana(s), thoroughly mashed
1 apple, cored and finely chopped
1/3 cup (50 g) prunes, soaked in warm water for 10 minutes and drained
1 1/2 tablespoons (20 g) raisins
1 1/2 tablespoons (20 g) dried cranberries
Optional: A handful of walnut halves for topping (as seen in the image)
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a standard glass or metal loaf pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease it with non-stick baking spray.
2. Process the Wet Base
In a large mixing bowl, whisk the 2 large eggs until smooth. Add the Greek yogurt, milk, and the mashed banana(s). Whisk vigorously until the wet ingredients form a smooth, uniform base.
3. Blend or Stir in the Oats
For a more cake-like texture, blend the rolled oats into a fine flour before adding.
For a rustic, textured farmhouse loaf, add the rolled oats directly into the wet mixture. Stir well and let it sit for 5 minutes so the oats begin absorbing the liquids.
4. Fold in the Fruit
Gently fold the chopped apple, drained prunes, raisins, and dried cranberries into the oat batter using a spatula. Ensure the fruit pieces are distributed evenly throughout the thick batter.
5. Assemble and Top
Pour the batter into your prepared loaf pan and smooth out the top with your spatula. If desired, scatter extra dried cranberries, raisins, and a few walnut halves across the surface, lightly pressing them into the batter to mimic the beautiful, rustic presentation shown in the image.
6. Bake Until Deep Golden
Bake in the preheated oven for 40 to 45 minutes. The loaf is done when the top crust turns a deep golden brown and a toothpick inserted into the center comes out clean.
7. Cool Completely
Let the loaf cool completely in the glass pan for about 20 minutes, then lift it out using the parchment paper handles. Allow it to finish cooling on a wire rack before slicing with a serrated knife for perfectly clean slices.