Cinnamon & Fruit Block Loaf

Store your loaf at room temperature in a plastic bag or bread bag to keep it soft and fresh for days. Avoid using containers, as they can trap moisture and affect the texture. If you want to keep it longer, pop the loaf in a freezer bag, remove as much air as possible, and freeze for up to four months. To thaw, leave it in the packaging to thaw naturally, or wrap a slice in a paper towel and microwave on high in 10-second bursts until soft. Don't overheat, or it'll go tough on you.

Toast it up and spread with butter for a quick brekky that's warm and satisfying. If you're feeling fancy, try it with cream cheese and a drizzle of honey, or use it as the base for French toast on the weekend. It's also delicious toasted and served with a cuppa as an afternoon pick-me-up. The cinnamon and fruit make it naturally sweet, so you don't need much on top. It's a versatile loaf that works just as well for a school lunch as it does for a cosy morning at home.

While it's on the sweeter side, you can definitely use it for sandwiches if you're in the mood for something different. Try it with peanut butter and sliced banana for the kids, or cream cheese and apple slices for a light lunch. The cinnamon and fruit flavour works best with sweet or mild fillings rather than savoury ones. If you're after a more traditional sandwich loaf, our White Block Loaf or Wholemeal Block Loaf are better options. But if you're happy to mix things up, this loaf brings a bit of fun to lunchtime.