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A wholesome, no added sugar, egg-free, and dairy-free dried fruit bread packed with nutrient-rich dried fruits for fiber and vitamin boost.

  • Total Time: 40 minutes
  • Yield: 10 slices 1x

Ingredients

Scale
  • 1 ¾ cups Self-Rising Flour (or substitute with 1 ¾ cups all-purpose flour + 4 teaspoons baking powder)
  • 1 ½ teaspoons Cinnamon
  • ½ cup Almond Milk (or any plant-based milk like soy or oat milk)
  • 2 tablespoons Mild-Flavor Olive Oil (or canola, sunflower oil)
  • ⅓ cup Orange Juice (from 1 small orange)
  • 1 teaspoon Vanilla Extract
  • ½ cup Medjool Dates (pitted and chopped)
  • ½ cup Dried Prunes (pitted and chopped)
  • ⅓ cup Dried Cranberries
  • ⅓ cup Dried Raisins
  • Optional: 1-2 teaspoons Orange Zest
  • Optional: ½ cup Walnuts (chopped)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it to prevent sticking.
  2. Chop pitted dates and prunes into small chunks and set aside.
  3. In a large mixing bowl, combine self-rising flour and cinnamon. Add almond milk, orange juice, olive oil, and vanilla extract.
  4. Add the chopped dried fruits including dates, prunes, dried raisins, and cranberries to the mixture.
  5. If using, add chopped walnuts and orange zest to the bowl.
  6. Stir the mixture with a rubber spatula until dense and sticky. Then, oil your hands and knead the dough gently until it forms a sticky but workable dough ball. If too wet, sprinkle a little more flour.
  7. Transfer the dough onto the prepared baking sheet.
  8. Lightly oil your hands again and shape the dough into a loaf about 8 inches long and 2 inches tall (20 cm by 5 cm). Avoid using a loaf pan.
  9. Bake the bread on the middle oven rack at 400°F (200°C) for 12 minutes.
  10. Reduce the oven temperature to 350°F (180°C) and bake for another 12-15 minutes until golden brown and a toothpick inserted comes out clean.
  11. Remove the bread from the oven and let it cool completely on a wire rack for about 3 hours before slicing.

Notes

If you don’t have self-rising flour, make your own by mixing 1 ¾ cups all-purpose flour with 4 teaspoons baking powder. Almond or oat flours are not suitable substitutes., Use mild-flavored olive oil; canola or sunflower oil are good alternatives., Orange juice can be substituted with more almond milk or mandarin juice if preferred., Cinnamon can be replaced with pumpkin pie spice or your favorite warm spice blend., Choose fresh, soft dried fruits like Medjool dates and prunes for best texture. If dried fruits are tough, soak them in hot water for 10 minutes, drain, and dry thoroughly before use., Store bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to maintain freshness., The bread is baked in fan-forced (convection) oven mode; if using a conventional oven, increase temperature by 25°F (15°C) and watch for doneness.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Cuisine: American, French

Nutrition

  • Serving Size: 1 slice
  • Calories: 168.2 kcal