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Gluten Free Spiced Winter Loaf

Serves 8 Makes 1 loaf cake

The warming spices, vine fruits, and chestnuts in this rich, slightly crumbly, loaf come into their own as a winter treat. Serve for breakfast, lunch or tea spread with butter or a spot of your favorite jam. Slice, wrap and freeze any leftovers which can go straight into the toaster before serving on another day.

Recipe Created by Victoria Glass

Courtesy of Great British Chefs

Free from Gluten, Soya
Vegetarian

Ingredients

Change Quantities:
  • 350ml whole milk
  • 50g unsalted butter, plus extra for greasing
  • 3 eggs, beaten
  • 1 tsp white wine vinegar
  • 500g FREEE Brown Bread Flour
  • 2 tsp Doves Farm Quick Yeast
  • ¾ tsp salt
  • 50g caster sugar
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 knobs stem ginger in syrup
  • 50g chestnuts, cooked and peeled
  • 50g currants
  • 50g raisins
  • 50g sultanas
  1. Gently heat the milk and butter together in a saucepan until the butter has melted. Leave to cool until just warm, then whisk in the eggs and vinegar.
  2. Put the flour, yeast, salt, sugar, mixed spice, cinnamon, and nutmeg in a large mixing bowl, then stir to combine.
  3. Make a well in the middle and pour in the milk, butter and egg mixture, mixing thoroughly.
  4. Chop the ginger and chestnuts adding them to the bowl with the currants, sultanas, raisins, then mix again.
  5. Line a 1kg/2lb loaf tin with baking parchment and scoop the dough into it, leveling the top.
  6. Invert a large mixing bowl over the top of the bread tin. Leave to prove at room temperature for 1 hour, or until the loaf has risen to the top of the tin.
  7. Pre-heat the oven.
  8. Remove the bowl and bake for 35–40 minutes, or until golden and an inserted cocktail stick or skewer comes out clean.
  9. Allow the cake to cool in the tin.

Equipment

saucepan, large mixing bowl, 1kg/2lb loaf tin and baking parchment

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

35-40 minutes
Delicious. Lovely flavours. Quite a lot of mixture for 1 tin - not much room for rise.
By Katrina
19 May 2019

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Ingredients

Change Quantities:
  • 350ml whole milk
  • 50g unsalted butter, plus extra for greasing
  • 3 eggs, beaten
  • 1 tsp white wine vinegar
  • 500g FREEE Brown Bread Flour
  • 2 tsp Doves Farm Quick Yeast
  • ¾ tsp salt
  • 50g caster sugar
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 knobs stem ginger in syrup
  • 50g chestnuts, cooked and peeled
  • 50g currants
  • 50g raisins
  • 50g sultanas

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