Dried Fruit Bread

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www.theconsciousplantkitchen.com

This Dried Fruit Bread is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/dried-fruit-bread/ or scan the QR code here ➡️

Prep Time15

Cook Time25

Total Time40

Servings: slices

Calories: 168.2kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cups Self-Rising Flour (note 1)
1 ½ teaspoons Cinnamon (note 5)
½ cup Almond Milk (note 2)
2 tablespoons Mild-Flavor Olive Oil (note 3)
⅓ cup Orange Juice from 1 small orange (note 4)
1 teaspoon Vanilla Extract

Dried Fruit adds-on (note 6)

½ cup Medjool Dates measured pitted and chopped
½ cup Dried Prunes measured pitted and chopped
⅓ cup Dried Cranberries
⅓ cup Dried Raisins

Optional

1-2 teaspoons Orange Zest
½ cup Walnuts chopped

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
Chop the pitted dates and prunes and pack the chopped dried fruits in measuring cups to get the amount needed. It doesn't have to be super precise, don't worry if you add a little too much or too less. Set aside
In a mixing bowl, add the self-rising flour, cinnamon, almond milk, orange juice, olive oil, vanilla extract, the chopped dried fruit from before, dried raisins, and dried cranberries.
Add optional chopped walnuts and orange zest now if used.
Use a rubber spatula to stir the ingredients together. The batter is heavy and sticky; that's normal. Stir and press/push with the spatula to bring everything together. When it starts to be difficult to stir, oil your hands with olive oil, and knead a few times - it's sticky, but you should be able to form a dough ball. It means it's not runny; if too wet, then add a bit more self-rising flour to bring the dough together.
Transfer the sticky dough on the baking sheet.
Oil your hands again and shape your dough ball into a loaf. The shape you give matters. If it's too tall, it takes ages to bake, which is why you are not supposed to bake it in a loaf pan. Shape your loaf into an 8-inch x 2-inch (20 cm x 5 cm) log.
Bake the bread for 12 minutes on the middle rack at 400°F (200°C), then decrease the temperature to 350°F (180°C) for 12-15 minutes until golden brown outside and a pick inserted comes out clean.
Let it cool down for 3 hours on a cooling rack before slicing.

Notes

Note 1: Or make your own and use 1 3/4 cups of all-purpose flour, in which you whisk in 4 teaspoons of baking powder. This recipe doesn't work with almond flour, or oat flour. Use my gluten-free conversion guide to make it gluten-free.

Note 2: Or any milk you like, including soy milk or oat milk.

Note 3: Or any light-flavor oil you love, like canola oil.

Note 4: Or swap for more almond milk if you don't like orange flavors. Or try mandarin juice.

Note 5: Or pumpkin pie spices.

Note 6: You can swap the big dried fruits like Medjool dates and prunes for figs, apricots, or other varieties of dates. The key is to use fresh dried fruits. If they are old, hard, and dry, you can soak them in hot water for 10 minutes, and drain, pat dry in absorbent paper completely before adding to the recipe, or it will add too much moisture and you will need more flour. Feel free to swap dried raisins, dried cranberries for sultanas, dried strawberries, or others.

Storage: Store the bread for 3 days at room temperature in an airtight box or 5 days in the fridge.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition