Swan Valley Grape and Walnut Loaf
A fragrant, olive oil tea loaf studded with juicy Swan Valley table grapes and toasted walnuts.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •20 cm loaf tin
- •baking paper
- •mixing bowl
- •whisk
- •wooden spoon
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 17 g
- carbs
- 42 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 340 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced) and line a 20 cm loaf tin with baking paper.
- 2
Whisk the plain flour, baking powder, cinnamon, and salt together in a large mixing bowl.
- 3
Whisk the caster sugar, eggs, olive oil, milk, and orange zest in a separate bowl until smooth.
- 4
Pour the wet mixture into the dry ingredients and stir gently until just combined.
- 5
Toss the halved grapes in one tablespoon of plain flour to prevent them from sinking.
- 6
Fold the floured grapes and chopped walnuts gently through the batter.
- 7
Spoon the batter into the lined tin and smooth the surface evenly.
- 8
Bake for 50 to 55 minutes until golden and a skewer inserted into the centre comes out clean.
- 9
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Chef's tips
Tossing the grape halves in a little flour keeps them suspended evenly throughout the loaf instead of sinking to the base. Use a mild extra virgin olive oil so the citrus and grape flavours shine through without bitterness.
Ingredient substitutions
- seedless red table grapes → seedless black table grapes or Thompson seedless green grapes
- walnuts → roughly chopped raw almonds
- full cream milk → unsweetened almond milk or oat milk
Storage
Store in an airtight container at room temperature for up to three days or freeze individual slices for up to one month.
Reheating
Warm thick slices in a toaster on low heat or in an oven at 160°C for five minutes.
Common mistakes to avoid
- •Over-mixing the batter, which makes the loaf dense and heavy rather than tender.
- •Skipping the flour dusting on the grapes, causing fruit to sink and make the base soggy.
- •Slicing the loaf while hot, which causes the delicate crumb to tear.
Serving suggestions
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