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Friday, 17 January 2014

Vegan Fruit Loaf

I baked this before dashing off to work, it is very easy to throw together and get in the oven whilst the dreaded witching hour with overtired children is in full swing.  It went down very well with the ladies at my usual Coffee Morning the next morning and my 3 daughters are asking for it to be part of their packed lunches next week.  Result!

Vegan Fruit Loaf

300g of dried fruit, I used 160g sultanas, 70g chopped dates, 70g chopped dried apricots
250ml boiling water
2 Tbsp oil
150g sugar, use white or light soft brown
1½ tsp cinnamon
1½ tsp mixed spice
225g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda

Preheat your oven to 180C/160C fan. Grease and line a loaf tin. I use paper liners available from most supermarkets.

Put the dried fruit in a bowl, pour over the boiling water and leave to stand until room temperature. Measure the oil and sugar into the bowl and mix until combined. Add all the remaining ingredients and fold everything together gently but thoroughly. Do not beat or overmix. Spoon the mixture into your prepared loaf tin and level the top.

Bake for 45 - 60 minutes or until a skewer in the centre comes out clean. Cool completely in the tin. Once cool, wrap the loaf in cling film and put in the fridge overnight. The next day slice and serve, store leftovers in an airtight cake tin.



4 comments:

  1. Fab! It sounds a bit like my recipe, but I use flax eggs and mixed fruit. I think chopped up fruit would be even better though. Especially the apricots. Must remember next time I make it!

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  2. I don't make fruitloaf often enough and to be honest usually buy Soreen because my girls love the stickiness of it. This loks rather delightfully sticky though so I might give it a go for breakfasts this week ahead. Thank you for sharing Michelle xx

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  4. I love vegan baking. You really do not need eggs. I do wish that as well as campaigning for free range people realised that if you cannot afford them, then you do not need them.

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