Fruit and Seed Loaf

by Janine

Fruit and Seed Loaf

A deliciously moreish Fruit and Seed Loaf recipe that is Nut-Free, Egg-Free, Gluten-Free and Vegan! It has all the wonderful flavours of seeds, raisins and spices that make a healthy and wonderful version of the old fashion fruit bread. What I love about this recipe is that the flavour and texture profile is so good, that you can eat it without anything on it, untoasted and for days! That is really rare in a bread. Usually, the first day is wonderful when it’s straight out of the oven, but then once you store it, the following day you need to toast it and smother it with spread to taste good. And don’t get me wrong, this loaf is terrific if you do that! BUT you don’t have to, it’s still REALLY good just as is. Which of course means that it travels well, and is a perfect addition to lunch boxes for everyone.

What fruit to add?

While this recipe uses raisins or sultanas, you could substitute any dried fruit as long as it wasn’t prone to burning, like goji berries for instance burns very easily when heated. I’ve used dried blueberries which were lovely, and dried apricots would also be a great option. You could try a variety and see which you like best.

Alternate flavour versions?

Well, this is the wonderful thing about these breads, you can add and subtract flavours for different results. Instead of cinnamon, you could use just vanilla. instead of maple syrup, you could use flavoured honey or coconut sugar to keep it vegan. You could also add some cacao powder for a chocolatey version, and substitute the fruit with some dairy-free chocolate buds. Of course, not as healthy, but very tasty none-the-less. 

We have a couple of other bread recipes, how about our Rosemary Paleo Bread loaf or our Fig and Walnut Bread?

Rating: 4.3/5
( 3 voted )
Serves: 15 slices Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 cup sunflower seeds
  • 1/2 cup flaxseeds (linseeds)
  • 1/2 cup pumpkin seeds
  • 1 cup buckwheat flour
  • 2 Tbs chia seeds
  • 4 Tbs psyllium seed husks
  • 1 Tbs maple syrup
  • 3 Tbs light olive oil, (or avocado oil)
  • 1 mashed banana
  • 2 tsp vanilla
  • 1 cup raisins
  • 1.5 cups water
  • 1 Tbs cinnamon powder

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. Line a loaf tin with baking paper. 
  3. Whisk maple syrup, oil, mashed banana, vanilla and water together. 
  4. Combine all the rest of the ingredients in a separate large bowl.
  5. Add both mixes together and mix very well until everything is completely soaked. NB Mix and pour quickly as this dough thickens very fast and becomes harder to work with the longer it’s left.
  6. Press into a small loaf tin ( this does not rise so it will come out the size it is in the tin) and smooth the top of the loaf. 
  7. Place loaf pan in the oven and bake for 20 minutes.
  8. Remove bread from loaf pan, place it upside down directly on the rack, removing the baking paper, and bake for another 40-45 minutes. Bread is done when it sounds hollow when tapped. 
  9. Let cool completely before slicing.

Notes

  • Store bread in a tightly sealed container in the fridge.
  • This bread can be frozen and it is best sliced first and wrapped individually for easy access.
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8 comments

Kim Salter August 7, 2021 - 7:50 am

Yes I made this and I’m about to make it again, soo great for breakfast, yummy, convenient, I’m sure this will become a staple. Thanks so much for sharing these recipes.
Are you up for a challenge??
I’ve tried making a bread/load version of a green smoothie.. definitely haven’t quite nailed it yet..
Have you made anything like that and does it inspire you?

Reply
Kim Salter August 7, 2021 - 11:14 am

I meant to give this a 5 star rating but accidentally gave it a 4

Reply
Janine August 8, 2021 - 7:42 am

Interesting idea Kim for a green bread. What are you using for the base? I wonder if it would lend itself to wraps too?

Reply
Kim Salter August 14, 2021 - 8:07 am

Well, it was more like a cake texture and used around half rice flour and half almond meal.
I’d prefer not to use the rice flour.
I’ll keep tinkering away and share with you if I come up with a winner

Reply
Janine August 18, 2021 - 1:07 pm

Hey Kim, try replacing the rice flour with arrowroot and a tablespoon of coconut flour. It will be lighter consistency without the grittiness of the rice flour. Also, you could try replacing the rice flour with flax meal, which will give it a much more ‘rye bread’ taste, but you will probably need more liquid or oil to compensate for the meal which absorbs a lot of moisture, otherwise, it will be very dry and dense.

Reply
Kim Salter August 19, 2021 - 12:25 pm

Thanks so much Janine,
Will have a play over the weekend : )

Janka August 22, 2021 - 4:50 am

Hi Janine, do you think it would be possible to make a savoury low carb version of this loaf? What could I substitute the buckwheat flour with? Do I need to? Thank you so very much for your recipes ✨❤️

Reply
Janine August 23, 2021 - 2:37 pm

Hi Janka, thanks for dropping by. I will try a couple of grain free options and get the recipe right for you, and come back with another one to try! ;-)

Reply

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