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Gluten Free Fruit Loaf made with Free From Fairy Bread Mix
Gluten Free Fruit Loaf
Prep Time
5 mins
Cook Time
50 mins
prooving time
20 mins
Total Time
1 hr 15 mins
 

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.

Course: Tea Time
Cuisine: Free From - gluten and vegan
Keyword: Bread, Dairy Free, easy, Egg Free, Gluten Free, simple, Vegan
Servings: 10 slices
Calories: 219 kcal
Author: Glutarama
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 yeast recommend Allinson Easy Bake yeast
  • 2 tbsp sunflower oil
  • 1 tbsp sugar
  • 1 tsp 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 mixed fruit
  • 1 orange zest removed and juice squeezed
  • few drops orange extract
To glaze the bread
  • 1 tbsp marmalade
  • orange juice
Instructions
  1. Switch your oven on to 70°C/ 50°C fan. This gives you the perfect environment for the yeast to rise the bread.
  2. Prepare a 2lb loaf tin by brushing with oil (I use a handy oil spray) and then dust with flour.

  3. Put the mix into a large bowl with 7g Allinson's dried easy bake yeast and 1 tbsp sugar and stir well.
  4. 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.
  5. Add the 150g of mixed fruit, orange zest and orange extract. Stir again until combined, then scrape into your prepared tin.

  6. With a wet spatula tease the dough into the corners of the tin.

  7. Next, brush the top of the smoothed loaf with a little extra oil.

  8. 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.
  9. 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).

  10. Bake for 40 minutes.

  11. After 40 minutes brush the loaf with the marmalade and orange juice (mix these together first in a little bowl).

  12. Pop back into the oven for the last 10 minutes to allow to brown (50 minutes in total).

  13. 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.
  14. With any remaining marmalade and orange juice glaze, brush the cooled/cooling loaf for an extra glaze effect.

Recipe 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 Facts
Gluten Free Fruit Loaf
Amount Per Serving
Calories 219 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 194mg8%
Potassium 46mg1%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 23g26%
Protein 4g8%
Vitamin A 1222IU24%
Vitamin C 9mg11%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.