A moist fruity spicy vegan bread
5.0 from 17 votes

This moist and tasty fruit bread is a delicious bake that the whole family will enjoy. Fun to bake and is a vegan recipe. This is a nice loaf to slice and toast for breakfast or suppertime and goes very nicely with a mug of coffee or a cup of tea.

It is full of flavour and fruitiness. Personally, I think it’s going to be a regular bake. It is a moderate to easy bake.

This fruited vegan bread differs from a previous recipe I have written about, it is a virtually fat free Yorkshire Tea loaf, a recipe that contains no yeast and doesn’t require kneading or waiting for the dough to rise, that kind of fruit loaf is a close fit to an Irish Barmbrack tea loaf, some of which also contain a dram of whiskey.

It is surprising how many different varieties of fruit loaves and breads there are to choose from once you begin a recipe search. If a recipe mentions bread in the title, it will usually contain yeast.

Serving suggestion, Vegan fruit bread
Spiced Vegan Fruit Bread Recipe

Spiced Vegan Fruit Bread Recipe

Recipe by Janine Moore
5.0 from 17 votes

This moist and tasty fruit bread is a delicious bake that the whole family will enjoy. Fun to bake and is a vegan recipe.

Course: SidesCuisine: BritishDifficulty: Medium


Prep time


Cooking time






  • 200 g Mixed dried fruit and peel.

  • 50 g Melted Plant Based spread.

  • 50 g Light brown sugar.

  • 450 g White Bread Flour. (Strong flour)

  • 2 x 7g Dried yeast sachets.

  • 2 tsp Mixed spice.

  • 300 ml Warm Plant Based milk.

  • Juice of one orange.

  • pinch salt.

  • Olive oil, to prepare the loaf tin.


  • Wash hands thoroughly.
  • Preheat the oven to 220˚C, Fan 200˚C, 425˚F, Gas 7
  • Prepare 2 x 2lb loaf tin with olive oil to avoid the dough sticking to the sides. Lining the tin with parchment/greaseproof paper is an additional preparation if you have some in your store cupboard. Make sure it is higher than the bread tin, this makes removal of the bread from the tin easier.
  • Add the mixed fruit to the orange juice and soak it for at least 30 minutes, then sieve the mixed fruit and reserving the orange juice for later.
  • Mix the warm plant-based milk, melted plant-based spread, the sugar and yeast in a jug or bowl. Leave for a few minutes.
  • Now put the measured bread flour into a large mixing bowl and add the mixture of warm plant-based milk, melted spread, sugar and yeast mixture, start mixing together then add the orange juice and mix again. Combine well using a wooden spoon until the mixture is a dough like consistency, then bring together using your hands. At this stage, if the dough seems too dry, try adding just a little extra warm, plant-based milk until it can be worked well and is a soft dough texture. If the dough is sticky, dust it with a little flour.
  • Knead the dough on a clean, floured surface for about 5-10 minutes or till it has a soft and springy feel. Now transfer the dough to a lightly oiled mixing bowl and cover with a clean damp tea towel. Leave to rise in a warm place for about 90 minutes or longer if you have time. I sometimes leave for a couple of hours, basically leave it until it has doubled in size.
  • Once the dough has risen to twice its size, knock the dough back by kneading for a couple of seconds while gently adding the fruit mixture while kneading.
  • Half the dough and use a dusting of flour to help you shape each piece into an oval shape before putting each into a prepared tin. Cover again with a clean damp tea towel and leave in a warm place for at least 60 minutes to rise again.
  • Now place the bread tins into a pre-heated oven and bake for 30 minutes. Leave them to cool in the tins before you turn them out to slice them.


 If you don’t have loaf tins, just shape each piece of dough into a round or oval shape before putting them onto an oiled baking tray, again, use grease proof paper on the tray if you have some. 

You can alternatively shape into smaller balls if you want tea cakes. Just bake for 15 – 20 minutes if making a tea cake style.

If you are not looking for a vegan recipe then you can also change ingredients to what is in your fridge, such as butter and full fat milk. It’s all about preferences and availability.  


Keep the vegan fruit loaf wrapped up in foil or paper of choice once it if fully cooled down. Add it to an air tight container and keep it in a cool dry place. You can keep the cake for up to a week. Can be frozen once cooled and transferred to a freezer container, keeps for up to a month.

A fruited vegan bread recipe

Nutrition Facts

8 servings per container

Serving Size1 servings

  • Amount Per ServingCalories190
  • % Daily Value *
  • Total Fat 4g 7%
    • Saturated Fat 2g 10%
  • Sodium 35mg 2%
  • Total Carbohydrate 36g 12%
    • Dietary Fiber 2g 8%
    • Sugars 14g
  • Protein 5g 10%

    * 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.

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    1. C. Rowdon says:

      Just making this recipe and realised you haven’t said when to add the mixed spice? Do you add it to the dough or the fruit before adding that?

      1. Janine Moore says:

        Thank you enquiring, I add the mixed spice into the bread flour before combining the rest of the ingredients, but you can add the spice to the orange juice and fruit when it’s soaking and it would work equally as well.
        All the best.

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