Fruit Bread

A tasty, fruit bread that you can add any dried fruit to you like. I like to toast it and spread with butter and jam for a nice little snack.

Based on my easy gluten-free loaf recipe, this fruit loaf is a real doddle to make. You can add any dried fruit you fancy as long as you add 75g in total.

Gluten-Free Fruit Bread

Easy fruit loaf


For a 1lb loaf:

  • 85g rice flour
  • 75g potato flour
  • 50g tapioca flour
  • 20g ground flaxseed
  • 1¼ tsp xantham gum
  • ½ sachet/3.5g easy bake/dried fast action yeast
  • ½ tsp salt
  • 3 tsp sugar (if you like a sweeter loaf add 4 tsp)
  • 25g mixed peel
  • 25g raisins
  • 25g currents
  • ½ tsp cinnamon
  • ½ tsp mixed spice
  • 175 ml warm milk
  • 2 tbsp sunflower oil
  • 1 tsp cider vinegar
  • 1 egg, beaten


The easiest way to make this loaf is to use a food processor/stand mixer.

The mixture will make enough dough for a 1lb loaf.

  • Use the dough hook or equivalent.
  • Combine all the dry ingredients in the food processor and mix.
  • In a jug, using a fork mix together the wet ingredients.
  • Pour into the food processor.
  • Mix well.
  • Scrape any dough from the edges of the bowl and mix for around 4 minutes.
  • Dust your bread tin with flour.
  • Spoon the very sticky mixture into the tin.
  • Cover the top of the tin with oiled clingfilm.
  • Place your loaf in a warm place for around an hour to rise.
  • Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
  • Cook in the oven for 15 minutes, then reduce the temperature to 200°C/180°C fan/390°F/gas mark 6 and cook for a further 25 minutes.

This loaf freezes well. Open freeze slices and then bag up once frozen. Defrost and eat as normal. I do sometimes toast from frozen too and it tastes almost as good.