This Vegan Fruit and Nut Bread recipe is a quick and easy tea loaf that’s healthy, delicious, and gluten-free! It contains a lot of fiber which makes you feel energized, happy, and satisfied. The perfect quick bread for breakfast or as an afternoon tea time snack!
Whether classic nut bread, sweet fruit bread, or spice bread – all of these loaves are popular winter treats which you can easily make from scratch without eggs! And if you can’t decide which loaf you would like to make, simply combine them all in one, as I did in this nut fruit bread recipe! That’s clever, right?! đŸ˜‰
Depending on your preferences, you can use more or less dried fruit, or only nuts, or only seeds if you want this bread to be nut-free. Aside from that, other Christmas spices, chopped apples, or other varieties of fresh fruit are a great addition, too!
A Fruity Tea Loaf Recipe Using Lots Of Dried Fruits And Organic Fairtrade Spices And Speciality Teas From Steenbergs Organic Fairtrade
This recipe contains only healthy, wholesome ingredients, no refined sugar, and no dairy products. Thanks to the high content of dried fruits, nuts, and seeds, this fruit bread is rich in fiber and important nutrients that supply your body with energy and keep you fit!
When it comes to choosing the ingredients, I recommend checking the quality and origin of the products to get the best nutritional value.
For this bread recipe, I prefer using soft dried fruits, raw nuts, and seeds from organic brands that offer high-quality foods. I really love that you can order these online so there’s no need to buy fresh ones at a store. That being said, this nut fruit bread requires only simple pantry staple ingredients that are easy to find and can be kept for long periods in your cupboard. Furthermore, this is also a great way to use up leftover dried fruit, nuts, and more!
Fruit And Nut Rye Bread Recipe
In contrast to nut or fruit cake, this bread recipe contains much less fat and almost no extra sugar, so you can enjoy it at any time of day without feeling guilty. It tastes very delicious with dairy-free yogurt or vegan cream cheese, nut butter and maple syrup on top, but it can also be enjoyed without any topping. I also like to dip it into a freshly brewed tea or coffee. My favorite hot drinks are creamy Matcha latte or whipped Dalgona coffee.
Before you start with the recipe, prepare everything you need so far. First, preheat the oven to 356°F (180°C). Next, grease a loaf pan and line it with parchment paper. Then roughly chop the nuts and dried fruit and set them aside.
Now make the batter. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and coconut sugar. In a measuring cup, stir together the orange juice with water and oil. Pour this mixture into the flour mixture and mix everything until just combined. Finally, fold in the chopped nuts, dried fruit, and seeds.
Chocolate Fruit Bread Recipe
Baking tip: In this step, it is important to stir the batter until the ingredients have just combined. If you stir it too long and too vigorously, the bread will be very dense! The batter doesn’t need to be completely smooth – a few lumps are fine. Also, please do not use an electric hand mixer, just a whisk or spatula.
Baking Tip: Tap the loaf pan gently against the work surface a few times so that the batter spreads out evenly. This also helps to get rid of any air bubbles which often cause holes in the bread.
Now you can sprinkle your vegan fruit bread with more pepitas and sunflower seeds if you like, then bake for 45-60 minutes. Once done baking, let it cool completely. Then slice and enjoy!
Dried Fruit Bread Recipe
Homemade vegan nut fruit bread should ideally be stored in a cool and airtight place. It is best to put it in an airtight container or wrap it in cling wrap, then keep it in the refrigerator for a few days. If it gets dry after a few days, gently warm your slice in the microwave for a few seconds to soften before eating it.
You can easily freeze this vegan tea loaf in a freezer-safe container or ziplock bag as a whole or in portions. Simply separate individual slices of bread with a piece of parchment paper, then stack them up and place them in a freezer bag. This way you can easily remove the slices separately and thaw them whenever you like.
I have so many delicious vegan baking recipes for the fall and winter season here on the blog – from breakfast, snacks, and small desserts to delicious tarts, pies, and large cakes. Here are some of my favorites:
Eggless Dried Fruit Bread Recipe
If you try this vegan fruit nut tea loaf, please leave me a comment and a star rating on how you liked this easy recipe! And if you take a picture of your flavorful bread and share it on Instagram, please tag me @ and use the hashtag #, because I love to see your remakes! Happy baking!
This Vegan Fruit and Nut Bread recipe is a quick and easy tea loaf that’s healthy, delicious, and can be made gluten-free! It contains a lot of fiber which makes you feel energized, happy, and satisfied. The perfect quick bread for breakfast or as an afternoon tea time snack!
Serving: 1 Serving | Calories: 333 kcal | Carbohydrates: 38 g | Protein: 9 g | Fat: 18 g | Saturated Fat: 6 g | Sodium: 92 mg | Potassium: 336 mg | Fiber: 7 g | Sugar: 13 g | Vitamin A: 10 IU | Vitamin C: 3 mg | Calcium: 103 mg | Iron: 3 mg
Rich Fruit Loaf
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This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.This enriched Fruit Bread has a beautiful golden brown crust with a wonderfully soft and tender crumb. It is lightly spiced with ground cinnamon and contains dried fruit (raisins, currants, and/or dried cranberries) and candied lemon and/or orange peel.While often served during the holidays, I like this bread year round. Eat it plain or buttered. Also very good toasted served with butter and maybe a slice of sharp cheddar cheese.
As far as ingredients go, we are using unbleached bread flour and unbleached all purpose flour. Bread flour has a higher protein content than All Purpose Flour which gives the bread a nice chewy texture. For the yeast, I like to use SAF Gold instant yeast #ad. This type of yeast gives a good rise and it doesn't need to be proofed. If using active dry yeast you will need to activate it before adding it to the batter. Do this by warming the milk
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In the recipe until lukewarm (about 100 degrees F or 38 degrees C).Stir in the yeast and set aside for about 5 to 10 minutes or until foamy
And then add it to the batter along with the egg and butter. Sometimes it can be difficult to find candied peel so just substitute with more currants, raisins, dried cranberries and/or cherries.
Fruit Bread: In the bowl of your electric stand mixer, fitted with the dough hook, place the flours, yeast, sugar, ground cinnamon, and salt.Stir to combine. Then add the milk, butter, and egg. Knead the dough on 1st speed for four minutes. Increase your mixer speed to 2nd speed and continue to knead the dough for about 4 to 6 minutes or until the dough is smooth, elastic, and not too sticky.
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Place the dough in a lightly oiled bowl, turning the dough once, so the top is lightly oiled. Cover with plastic wrap and let rise at room temperature (about 75 degrees F) (24 degrees C) until almost doubled in size (about 1 1/2 hours).
Meanwhile, place the dried fruit in a bowl and cover with warm water. Let sit about 10 to 15 minutes or until the fruit is soft. Drain and pat dry. Add the candied peel.
You will need a 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 10 cm) loaf pan. Lightly grease the pan with a flavorless oil or spray with a non stick vegetable spray.
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When the dough has doubled in size, place on a lightly floured surface and form into a rectangle. Sprinkle the dried fruit and candied peel on the surface of the dough and lightly knead until the fruit is incorporated into the dough. Form the dough into a rectangle. Take the short edge of the rectangle and fold the dough lengthwise into thirds, like you're folding a letter. Make sure the edges of the dough are straight and even. (See video for demonstration.) Turn the dough over so the seam is now underneath. Then with the palms of your hands, gently roll the dough back and forth until it's the length of your loaf pan. Place the
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