Low Iodine Classic Fruit Bread
Total time2 hr 15 min
Prep time20 min
Cook time55 min
4.7(23)
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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
- 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 the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 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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