Bread | Healthy eating/specialty diet | Loafs | Recipes | Vegan | Yeast breads

Chelsea loaf (fruit and nut loaf)

May 1, 2015
fruit and nut bread loaf

Do you loaf bread?

Because I know I sure do. Especially the kind that’s jam packed full of healthy seeds, nuts and dried fruit.

chelsea loafI know that this isn’t the most traditional Chelsea recipe out there because traditionally this type of bread is made in swirl bun form and has a base that’s similar to hot cross buns where it consists mainly of cinnamon, citrus zest, and dried currants.

But I like to make mine this is the way, simply because I like the added nutrient boost the pumpkin seeds, black sesame seeds, dried cranberries and apricots bring to the table.

chelsea loaf

I’ve made a Chelsea style swirl loaf a little over a year ago (recipe here) but it’s been a while since I’ve revisited the recipe and being that I have grown so much as a baker since then, I figured that it’s about time I revamp the recipe.

And boy I’m glad I did because it turned out a dozen times richer, fluffier and softer this time around!

chelsea loaf

Although I must admit, I regret not keeping the signature swirl design of the Chelsea loaf in this revamped edition…so perhaps I will have to recreate another rendition to marry the two better next time…you know what that means?

It means that I get to remake this loaf and gobble it all up again very very soon πŸ˜›

chelsea loaf

Keep eating, munching, and loving darlings,


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Β chelsea loaf

This post was created for Fiesta Friday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!

Chelsea loaf (fruit and nut loaf)
: Bread
Yield: 1 loaf
  • 1¼ cups all-purpose flour
  • 1½ cup whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • 2¼ teaspoons yeast
  • 1 teaspoon sugar
  • ¼ cup coconut oil (or butter)
  • 1⅔ cups whole milk
  • 1 egg, beaten
  • ¼ cup dried currants
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds
  • ⅓ cup diced apricots
  • 2 tablespoons black sesame seeds (optional)
  1. Combine the flours, salt, cinnamon, yeast, lemon zest and sugar in a large bowl.
  2. In a saucepan melt 2 tablespoons of coconut oil and milk over medium heat until it begins to steam. Allow cool for 5 minutes so that the heat doesn’t kill the yeast.
  3. Create a well in the bowl of dry ingredients and pour the milk into the center it. Add in the egg and mix everything together until a dough forms. Mix in the pumpkin seeds, black sesame seeds, dried currants dried cranberries and diced apricots.
  4. Knead the dough for 8 minutes, and transfer the dough into a medium bowl. Place a tea towel on top and put the bowl in a warm place for an hour so that the dough can rise.
  5. When the dough has doubled in size, take it out of the bowl and place it on a lightly floured surface. Kneed the dough for a minute or two to get the air bubbles out
  6. Shape your loaf into a log. Place your loaf onto a baking sheet and let rise covered in a warm place again. Let the loaf rise until it has doubled in size, it will take 30 – 35 minutes.
  7. Bake at 375 F for 30 - 40 minutes until golden brown and sounds hollow when tapped. Take out, let cool for 5 minutes before slicing it with a bread knife.
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  1. Lol! I loaf bread too, especially when it is as beautifully studded with goodness as this one is! Another brunch recipe I’m going to have to keep up my sleeve! And I love your Instagram too – so many beautiful pictures! Thanks so much for coming to Fiesta Friday! πŸ™‚

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