This delicious and wholesome sultana, honey and oat loaf is great served warm or cold spread with butter. Store it in an airtight container for up to 4 days.
Preheat oven to 180 degrees C. Grease 12cm x 22cm loaf pan; line base and long sides with baking paper, extending paper over long sides.
Sift flour into large bowl; stir in sugar, oats
and sultanas. Add eggs, buttermilk, oil and honey and stir to combine.
Spread mixture into prepared pan. Bake about 1 hour or until cooked when tested with a skewer. Stand loaf in pan 10 minutes before turning out onto wire rack to cool.