Dairy-Free Fruit and Nut Bread

Ingredients

• 240 g (2 cups)plain flour
• 100 g (½ cup)sugar
• 16 g (4 teaspoons)baking powder
• 2.5 g (½ teaspoon)salt
• 150 g (1 cup)raisins, dried cranberries or chopped dried fruit
• 90 g (¾ cup)chopped walnuts, pecans, Brazil nuts or other nuts
• 1 tablespoon (15 ml)orange zest
• 1egg
• 240 ml (1 cup)unsweetened dairy-free milk alternative
• 30 ml (2 tablespoons)oil (or dairy-free buttery spread or vegetable shortening)

Instructions

1. 1

   Prepare the tin

   Grease an 20 × 12.5 cm (8 × 5-inch) loaf tin.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the dried fruit, nuts and orange zest, then stir or whisk to distribute them.

3. 3

   Beat the egg

   In a medium bowl, beat the egg until frothy. Stir in the dairy-free milk and oil.

4. 4

   Combine the batter

   Pour the wet mixture into the dry ingredients and stir only until combined; avoid overmixing.

5. 5

   Rest the batter

   Spoon the batter into the prepared loaf tin and level the surface. Leave it to rest for 20 minutes.

6. 6

   Heat the oven

   While the batter rests, preheat the oven to 180°C (350°F).

7. 7

   Bake the loaf

   Bake for 55–60 minutes, until a toothpick inserted into the centre comes out clean.

8. 8

   Cool before slicing

   Transfer the loaf to a wire rack and leave it to cool for several hours before slicing.

What is fruit and nut bread?

This American-style quick bread is leavened with baking powder rather than yeast, so it needs no kneading or rising. Dried fruit and chopped nuts give it a hearty, festive feel, while orange zest brightens the flavour.

Here, dairy-free milk and oil keep the loaf free of dairy without making the method complicated. The short rest before baking gives the batter time to settle in the tin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 167 calories, 4g protein, 27g carbs, 6g fat.

The flour, sugar and dried fruit provide most of the carbohydrates, while the oil and nuts contribute much of the fat. The egg, nuts and flour also provide some protein. Pair a slice with fresh fruit and a protein-rich option such as unsweetened yoghurt to make a more rounded plate.

Choose the fruit and nuts

Dried fruit: Raisins, cranberries or a chopped mixture all work; cut larger pieces to roughly the size of a raisin so they spread evenly through the loaf.

Nuts: Walnuts, pecans and Brazil nuts are listed options. Chop them into small pieces for a more even texture in each slice.

Mix gently

Dry ingredients: Whisk the flour, sugar, baking powder and salt before adding the fruit and nuts. This helps distribute the raising agent and reduces the need for extra stirring later.

Wet ingredients: Beat the egg until frothy, then mix in the milk alternative and oil. Once the wet and dry mixtures meet, stir only until no obvious dry patches remain.

Rest and bake

Resting: Leave the filled tin for 20 minutes while the oven heats. Keep the batter in the tin rather than stirring it again after the rest.

Doneness: Begin checking at 55 minutes. A toothpick in the centre should come out clean; if it has wet batter on it, continue baking and check again.

Cool for neat slices

The loaf needs several hours on a wire rack to cool before slicing. Cutting it while warm can make the centre seem gummy and cause the slices to crumble.

Use a serrated knife and a gentle sawing motion once the loaf has cooled. This helps cut through the nuts and dried fruit without compressing the crumb.

Serving ideas

Serve a slice plain with tea or coffee, or add dairy-free spread if you want a richer bite. It also works alongside fresh fruit or unsweetened dairy-free yoghurt.

For a brunch table, slice the loaf after it has cooled completely and arrange it with other breakfast dishes. Its mild sweetness suits both a morning snack and an afternoon treat.

Recipe notes & tips

• Chop large pieces of dried fruit so they are less likely to clump together in the batter.
• Measure the flour without packing it into the cup, or weigh it for more consistent results.
• Use an unsweetened milk alternative so the loaf’s sweetness stays balanced.
• Scrape the bowl gently and stop mixing as soon as the batter comes together.
• Check the centre with a toothpick at the start of the stated baking window.
• Let the loaf cool fully before cutting to help the slices hold their shape.

Variations

• Citrus switch: Use finely grated lemon zest instead of orange zest.
• Fruit mix: Combine raisins and dried cranberries, keeping to the stated total quantity.
• Nut choice: Use one type of chopped nut or a mixture, within the stated amount.
• Spiced loaf: Add a little ground cinnamon to the dry ingredients for a warmer flavour.
• Dairy-free spread: Replace the oil with dairy-free buttery spread or shortening as suggested.

Common mistakes to avoid

• Overmixing the batter: Stir only until combined so the loaf does not turn tough.
• Large fruit pieces: Chop them smaller so they distribute more evenly through the loaf.
• Skipping the rest: Leave the batter in the tin for the full 20 minutes before baking.
• Guessing doneness: Test the centre with a toothpick and bake longer if it comes out with wet batter.
• Slicing while warm: Cool the loaf for several hours on a wire rack to help prevent a crumbly, gummy slice.

How to store

Once completely cool, wrap the loaf or place it in an airtight container and keep it at room temperature for up to 3 days. Reheat individual slices briefly in a toaster oven or microwave, if desired.

Frequently asked questions