This moist and tasty fruit bread is a delicious bake that the whole family will enjoy. Fun to bake and is a vegan recipe. This is a nice loaf to slice and toast for breakfast or suppertime and goes very nicely with a mug of coffee or a cup of tea.
It is full of flavour and fruitiness. Personally, I think it’s going to be a regular bake. It is a moderate to easy bake.
This fruited vegan bread differs from a previous recipe I have written about, it is a virtually fat free Yorkshire Tea loaf, a recipe that contains no yeast and doesn’t require kneading or waiting for the dough to rise, that kind of fruit loaf is a close fit to an Irish Barmbrack tea loaf, some of which also contain a dram of whiskey.
It is surprising how many different varieties of fruit loaves and breads there are to choose from once you begin a recipe search. If a recipe mentions bread in the title, it will usually contain yeast.
Tips
If you don’t have loaf tins, just shape each piece of dough into a round or oval shape before putting them onto an oiled baking tray, again, use grease proof paper on the tray if you have some.
You can alternatively shape into smaller balls if you want tea cakes. Just bake for 15 – 20 minutes if making a tea cake style.
If you are not looking for a vegan recipe then you can also change ingredients to what is in your fridge, such as butter and full fat milk. It’s all about preferences and availability.
Storage
Keep the vegan fruit loaf wrapped up in foil or paper of choice once it if fully cooled down. Add it to an air tight container and keep it in a cool dry place. You can keep the cake for up to a week. Can be frozen once cooled and transferred to a freezer container, keeps for up to a month.
Nutrition Facts
8 servings per container
Serving Size1 servings
- Amount Per ServingCalories190
- % Daily Value *
- Total Fat
4g
7% - Sodium
35mg
2% - Total Carbohydrate
36g
12%- Dietary Fiber
2g
8% - Sugars
14g
- Dietary Fiber
- Protein
5g
10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.