Christmas Fruit Loaf

by Collette White | 5 December, 2019

Good Morning friends! I hope this finds you all well. I have been asked multiple times recently if I have a GF and DF Christmas Cake and I wanted to see what I could come up with, however, my main issue is that I have never really eaten it so I’m not quite sure what texture etc I was looking for. So I decided to go with plan B and make a Christmas ‘Loaf’ because this is a style of recipe I am more comfortable with. I am glad I bought cheap fruit for my first few attempts, the first one you could have mistaken the loaf for a brick! When I knew I was close I went to our local bulk organic store, bought the dried fruit and was thrilled with the results. As were my ‘almost’ 9 year old twins (the only ones in the house to really like sultanas & therefore really love Christmas loaf / cake!) – they have been loving it for breakfast and Miss ‘almost’ 9 has requested it for Christmas breakfast so that’s a pretty big win in my eyes. I truly hope you enjoy this, as always, I’d love to hear from you if you make it!


2 cups almond meal

500g mixed fruit

½ cup rapadura

¼ cup pecans – roughly chopped

¼ cup PLUS 1 tblspn pineapple juice

4 eggs

1 ½ tspns cinnamon

1 tspn baking powder

½ tspn dried ginger powder

½ tspn nutmeg

3 x pineapple rings (tin)


Preheat oven to 140°c and line a bread tin (approx. 22cm x 11cm) with baking paper and set aside.

Place all the ingredients except for the pineapple rings into a large bowl and mix using a spatula thoroughly.

Scrape into the prepared tin and roughly smooth over the top.

Place the 3 pineapple rings on top, gently push them down, and bake in preheated oven for 1 hour and 50 minutes.

Remove from oven and cool in tin for 15 minutes before removing from tin and cooling completely on a wire rack.

Slice and serve as is – or if dietary restrictions allow, serve with butter on top.


  • Most packaged dried fruit has preservatives in them that aren’t the best – some health food stores or organic and bulk food stores will stock some that doesn’t
  • You can swap rapadura for coconut sugar or brown sugar
  • You can swap pecans for nuts of choice eg walnuts or slivered almonds or omit completely if nuts are an issue for you
  • I bought tin pineapple in juice and used that juice for this recipe
  • I found ¼ cup juice left the load just a tad dry which is why I added the extra tablespoon of juice and it made all the difference
  • Store in an airtight container or in a bread bag for 3-4 days (this will depend on your weather, it is still cool here in Tasmania, so it will last longer)
  • Freezes well (slice first)
  • My twins LOVE this popped under the grill just for a minute either side then with butter on top for breakfast
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,