Eosinophilic Esophagitis Friendly Classic Fruit Bread
Total time2 hr 15 min
Prep time20 min
Cook time55 min
4.7(23)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
For the fruit soak
- 1 cup mixed dried fruit (raisins, currants, sultanas)
- ¼ cup candied mixed peel, roughly chopped
- ½ cup strong brewed black tea, hot
For the batter
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground mixed spice (or allspice)
- ¼ tsp fine salt
- ½ cup packed light brown sugar
- 4 tbsp unsalted butter, melted and cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 tsp vanilla extract
Instructions
- 1
Combine the mixed dried fruit and candied peel in a medium bowl. Pour the hot tea over the fruit, stir to coat, and leave to soak for at least 1 hour, until the fruit is plump and most of the liquid has been absorbed.
- 2
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the base and long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!