Gluten Free Fruit Loaf


  • 700g LFGF Bread mix
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 teaspoons ground mix spice
  • 2 x dry yeast (found in LFGF Bread mix)
  • ½ cup sultanas
  • ½ cup currants
  • ½ cup dry apricots


  1. Open a 700g pack of LFGF Bread mix and place mix in a bowl. Find 2 x yeast packs.
  2. Place yeast, cinnamon and nutmeg mix spices in dry bread mix & mix through.
  3. Add all the dry fruit to the dry bread/yeast mix & mix through.
  4. Make a well in the middle of the mix pour in 2 ¼ cup of warm water & ¼ cup of oil.
  5. Using electric mixer with a dough hook on medium to high speed mix until lighter in colour (5-10 min) then place in bread tin.
  6. Leave in warm place for approx 2 hours (Placing the bread tin in a storage container/proofing oven with clip-on lid. This is a good place for the bread to rise doubles in size).
  7. Bake at 180 – 200 deg for 45-55 minutes or until the loaf is starting to smell & look golden brown.
  8. Serve and enjoy!

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