Vegan Classic Fruit Loaf
Indulge in the wholesome goodness of a **Vegan Classic Fruit Loaf**, a delightful plant-based twist on a time-honored favorite. This recipe combines warm, aromatic spices like cinnamon and nutmeg with a medley of dried fruits and optional chopped nuts for a texture-rich treat that's naturally dairy-free and egg-free. Moist and tender thanks to unsweetened applesauce and soy milk, this loaf is a perfect balance of sweetness and spice, enhanced by the subtle tang of apple cider vinegar. Easy to prepare in just 20 minutes of prep time, followed by a fragrant hour in the oven, this comforting loaf makes an excellent snack, dessert, or breakfast accompaniment. Whether you’re serving up slices for loved ones or keeping extras for yourself, this classic fruit loaf is vegan baking at its finest—packed with flavor and perfect for sharing.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 150 grams Brown sugar
- 120 grams Unsweetened applesauce
- 60 ml Coconut oil, melted
- 2 teaspoons Vanilla extract
- 180 ml Soy milk
- 1 tablespoon Apple cider vinegar
- 200 grams Dried fruit mix (raisins, sultanas, cranberries)
- 50 grams Chopped nuts (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a loaf tin with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another bowl, mix the brown sugar, applesauce, melted coconut oil, and vanilla extract until well combined.
Add the soy milk to the wet ingredients, followed by the apple cider vinegar, and mix well. The mixture may appear curdled, which is normal.
Combine the wet ingredients with the dry ingredients and stir until just incorporated.
Fold in the dried fruit mix and optional chopped nuts until evenly distributed.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the fruit loaf to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve. The fruit loaf can be stored in an airtight container at room temperature for up to four days.
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3471 mg | 151% | |
| Total Carbohydrate | 531.0 g | 193% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 291.7 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 509 mg | 39% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2735 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
