A deliciously spiced breakfast loaf featuring mixed dried fruit and a hidden layer of sweet marzipan, perfect for a cozy morning treat.

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Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper for easy removal and even baking.
Cream butter and sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk to combine thoroughly.
Add dry ingredients and fruit: Sift together the flour, baking powder, cinnamon, and nutmeg. Gently fold the dry mixture into the wet ingredients until just combined. Then carefully fold in the mixed dried fruit to distribute evenly.
Assemble the batter with marzipan: Pour half of the batter into the prepared loaf pan, spreading it evenly. Add the marzipan chunks or rolled log as a layer on top, then cover with the remaining batter, smoothing the surface for an even bake.
Bake the loaf: Place the pan in the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once done, cool the loaf in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional finishing touch: For extra sweetness and presentation, dust the cooled loaf with powdered sugar just before serving.

Ensure the marzipan is evenly distributed in a single layer for best texture contrast.
You can substitute mixed dried fruit with your favorite combination like cranberries or chopped apricots.
Storage: Keep the loaf in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
Serving suggestion: Pairs wonderfully with a cup of tea or coffee.