Gluten Free Christmas Fruit Bread


  • 1 orange, rind and juice
  • 150g mixed dried fruit and peel
  • 2 eggs whites (or 25g FREEE Chickpea Flour + 100ml water
  • 50g butter, melted (or 4 tbsp coconut oil)
  • 3 tbsp honey
  • pinch salt
  • 275ml water
  • 350g FREEE White Bread Flour
  • 2 tsp Doves Farm Quick Yeast
  • 1 tsp cinnamon
  • pinch nutmeg


  1. Grate the orange rind into a bowl, add the juice, dried fruit and peel and stir to combine. Cover and leave to stand for at least 2 hours.
  2. Line the base of a 15cm/6” deep round cake tin with parchment. Line the sides with a double layer, twice the height of the tin. Check the lined cake tin will fit into your oven and pre-heat the oven.
  3. Put the egg whites (or chickpea flour + water), melted butter (or oil), honey, salt, and water into a jug and whisk them together.
  4. Measure the flour and yeast into a large mixing bowl, sieve in the cinnamon and nutmeg and stir to combine.
  5. Add the prepared egg liquid mixing to a smooth, thick batter.
  6. Stir in the prepared fruit.
  7. Tip the dough into the prepared tin and smooth the top.
  8. Cover loosely with parchment and leave to rise in a warm place until doubled in size (60/90 minutes).
  9. Bake loosely covered with the parchment for 55-60 minutes.
  10. Cool on a wire rack.