Vegan Classic Fruit Bread

Total time2 hr 15 min

Prep time20 min

Cook time55 min

Tea-soaked dried fruit and candied peel give this loaf its deep, jammy sweetness, plumping up for a full hour until every piece is soft and ready to fold into the batter. Warm notes of cinnamon and mixed spice run through the crumb, so each slice smells like something that's been baking all afternoon. The fruit soak is the real trick here — it keeps the loaf moist and dense in the best way, without needing much fuss beyond a good stir. Baked low and slow until deep golden and springy on top, this is the kind of loaf that slices cleanly and tastes even better the next day. It's a cozy, spiced bake that fits neatly into a vegan kitchen, whether you're serving it plain, toasted, or spread thick with your favorite jam.

About Fig

Fig 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)
Rind Chewy Straw-Pearry Skin-On Dried Fruit, 3 oz Rind Chewy Orchard Skin-On Dried Fruit Mariani Family Mediterranean Apricots 6 oz Mariani Fancy Mixed Fruit - 32 Oz Made In Nature Organic Dried Apricots
See all
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 tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 large eggs
Chef's tip
For 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 tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
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!