Gluten Free Classic Fruit Bread

Total time2 hr 15 min

Prep time20 min

Cook time55 min

Plump raisins, currants, and sultanas get steeped in strong hot tea until they're glossy and soft, then folded through a warmly spiced batter with cinnamon and mixed spice for that cozy, old-fashioned flavor. Candied peel adds little pockets of chewy sweetness throughout, while brown sugar gives the crumb a deep, caramelized backbone. The batter comes together in two quick bowls before baking into a loaf with a deep golden crust and a tender, moist interior that slices beautifully once cooled. It's an easy one to make ahead, since the flavor only gets better as it sits, and it's a great choice to have on hand for a gluten free breakfast or afternoon tea spread. Toast a slice and add a little butter, and you've got a seriously comforting treat.

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Ingredients

10 servings

For the fruit soak

1 cup mixed dried fruit (raisins, currants, sultanas)
Mariani Family Mediterranean Apricots 6 oz Mariani Family Sweetened Mango 4 oz Mariani Fancy Mixed Fruit - 32 Oz Made In Nature Organic Dried Apricots Mariani Family Probiotic Apricots 6 oz
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¼ cup candied mixed peel, roughly chopped
½ cup strong brewed black tea, hot

For the batter

2 cups all-purpose flour
Chef's tip
Choose 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
2 large eggs
½ cup whole milk
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.

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