Wattleseed & Yoghurt Loaf

I love the crunchy crust as you bite into this super moist loaf, you can spread it with butter if you want, but I usually just eat as is.  Makes a great desert with mascapone and mixed berries.  Pictured here is a traditional Aboriginal grinding stone showing fresh wattleseed and after it’s ground.

quick and easy wattleseed loaf

quick and easy wattleseed loaf

Easy to make and ideal for afternoon tea

Prep Time: 15 mins
Cook Time: 60 mins
Bushfood ingredients: Wattleseed


  • 100g of butter
  • 50g cream cheese
  • 2 teaspoons of OutbackChef's ground and roasted Wattleseed
  • 1 cup sugar
  • 2 1/4 cups of wholemeal plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon of baking soda
  • 3 free-range eggs
  • 1 teaspoon of Fair Trade vanilla
  • 230g of natural yoghurt


  1. Heat oven to 165C
  2. Cream together butter, cream cheese, sugar and Wattleseed
  3. Sift together wholemeal flour, salt and baking soda
  4. Beat in the eggs and vanilla
  5. Alternately by hand mix in the flour mixture and the yoghurt, don't overmix
  6. Put into a prepared loaf tin and cook for approx 60 minutes

Additional Info

People often ask me what is my favourite cake, I must admit this would be at the top of the list. I've just made it for half-time while I'm watching the footy, perfect on a cold afternoon with a cuppa.

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