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Gluten Free Spiced Fruit Bread

Makes 1 fruit bread

A delicious fruit bread spiced with cinnamon and nutmeg which could make an impressive, focal point for a special occasion breakfast or tea time. Freeze leftover slices for eating on another day.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 150g mixed dried fruit and peel
  • 1 tbsp orange rind
  • 5 tbsp orange juice
  • 50g butter
  • 3 tbsp honey
  • 350g FREEE White Bread Flour
  • 2 tsp quick yeast
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 2 egg whites
  • 275ml water
  • pinch of salt
  • oil, for tin
  1. Measure the dried fruit and peel into a mixing bowl.
  2. Finely grate the orange rind into a bowl, add the juice, and stir to combine. Cover and leave to stand for at least 2 hours or overnight.
  3. Melt the butter and honey together.
  4. Rub some oil around the inside of a 15cm/6” round, deep cake tin.
  5. Line the base and sides of the tin with a double layer of parchment that is twice the height of the tin. Check the lined cake tin will fit into your oven.
  6. Cut a 300mm/12” square of parchment, fold the corners to meet in the middle, press to make folded flaps and save for later.
  7. Measure the flour and yeast into a mixing bowl, add the cinnamon and nutmeg and stir to combine.
  8. Put the egg whites into another bowl, add the water, salt, melted butter and honey and whisk them together.
  9. Tip into the mixing bowl and stir into a smooth, thick paste.
  10. Stir in the soaking fruit and juices.
  11. Tip the paste into the prepared tin and smooth the top.
  12. Invert a large bowl over the tin and leave to rise in a warm place until risen, about 90 minutes.
  13. Pre-heat the oven twenty minutes before you are going to bake.
  14. Remove the inverted bowl and place the prepared paper square over the cake tin with the folding flaps pointing down, to loosely cover the tin when it goes into the oven.
  15. Bake for 45-50 minutes.
  16. Leave to cool in the tin for an hour then turn out to finish cooling on a wire rack.
  17. Cool completely before slicing.

Equipment

15cm/6” round, deep cake tin, 4 x mixing bowls and parchment paper

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

45-50 minutes
This is delicious and so easy to make. I used margarine as i don't like butter, and it was absolutely fine. Will definitely make again
By natalie hardman
20 Jan 2019
Delicious loaf and so easy to make. I felt that the spice didn’t come through so the second time I made it I used 2 tsp mixed spice and this was much better. I soaked the fruit overnight, used whole eggs, and substituted the honey for maple syrup to make it lower FODMAP.
By Susie
09 Jan 2019

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Ingredients

Change Quantities:
  • 150g mixed dried fruit and peel
  • 1 tbsp orange rind
  • 5 tbsp orange juice
  • 50g butter
  • 3 tbsp honey
  • 350g FREEE White Bread Flour
  • 2 tsp quick yeast
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 2 egg whites
  • 275ml water
  • pinch of salt
  • oil, for tin

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