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
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
Take Care of You,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions