Gluten Free Fruit Loaf
A simple recipe for gluten free vegan Fruit Loaf that uses the Free From Fairy's gluten free bread mix. A wholesome gluten free alternative to wholemeal bread. Such a versatile recipe with alternative ingredient options.
Servings: 10 slices
Calories: 219kcal
Ingredients
To make the bread
- 425 g 1 whole packet Free From Fairy gluten free bread mix if using another mix check method and ingredients
- 7 g dried active yeast
- 2 tbsp sunflower oil
- 1 tbsp caster sugar
- 1 tsp apple cider vinegar or lemon juice
- 530 g water use 130g boiling mixed with 400g cold to make the perfect temperature.
To make it a fruited loaf
- 150 g dried mixed fruit
- 1 orange zest removed and juice squeezed
- few drops orange extract
To glaze the bread
- 1 tbsp marmalade
- orange juice
Instructions
- Switch your oven on to 70°C/ 50°C fan. This gives you the perfect environment for the yeast to rise the bread.
- Prepare a 2lb loaf tin by brushing with oil (I use a handy oil spray) and then dust with flour.
- Put the mix into a large bowl with 7g Allinson's dried easy bake yeast and 1 tbsp sugar and stir well.
- Add 2 tablespoons vegetable oil, 1 tsp vinegar or lemon juice and 530g warm water (130g boiling water mixed with 400g cold water). Stir until thoroughly combined and dough like.
- Add the 150g of mixed fruit, orange zest and orange extract. Stir again until combined, then scrape into your prepared tin.
- With a wet spatula tease the dough into the corners of the tin.
- Next, brush the top of the smoothed loaf with a little extra oil.
- Cover with an oiled piece of tin foil and place the loaf into your warm oven, leaving it for 15 - 20 minutes to rise - it should reach the top of your tin.
- Once the dough has risen almost to the top of the tin, remove the tin foil and turn the oven up to 230 degrees C (210 degrees fan/gas mark 7).
- Bake for 40 minutes.
- After 40 minutes brush the loaf with the marmalade and orange juice (mix these together first in a little bowl).
- Pop back into the oven for the last 10 minutes to allow to brown (50 minutes in total).
- Leave the loaf to cool in the tin for 5 minutes before carefully removing it and leaving it to cool on a wire rack on one side.
- With any remaining marmalade and orange juice glaze, brush the cooled/cooling loaf for an extra glaze effect.
Notes
Lemon and lime – add sultanas in place of the mixed fruit, then add the zest of two lemons and two limes. To glaze you could use lemon curd (not vegan) or a lemon or lime marmalade.
Cherry and chocolate – add dried cherries instead of the mixed fruit (you may want to soak the cherries overnight) then throw in a couple of handfuls of chocolate chips. To glaze use a cherry jam.
Nutrition
Calories: 219kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 46mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1222IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg