Oatmeal and pineapple loaf

Taking most of its sugar from grated pineapple, apple, honey and figs, this loaf has less sugar and fat than your average cake. A healthier sweet treat to feed those cravings.

Serves: 10 people


250g caster sugar
180g low fat margarine
125g wholewheat flour
100g oat bran
100g grated pineapple
100g grated apple
2 whole eggs
1 egg white
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
creamed honey


Preheat the oven to 160 °C and grease a 20 cm x 10 cm loaf tin. Cream the margarine and the sugar for no longer than three minutes. Sift the salt, spices, baking powder and bicarbonate of soda and mix together with the whole-wheat flour and the oats. Add the eggs one by one with 2 tablespoons of flour mixture to the creamed margarine. Beat for no more than one minute after each egg. Add the rest of the flour mixture and stir into the egg mixture. Squeeze out the juice of the pineapple and discard (or drink!). Fold in the pineapple and apple. Place in the greased loaf tin and bake for 30 to 45 minutes or until skewer comes out clean. Once cool, remove from the tin and serve with figs and dollops of creamed honey.

Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.

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