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Gluten Free Fruit Loaf (in Breadmaker)

Name: Gluten Free Fruit Loaf (in Breadmaker)
Prep time: 10 min
Cook time: 2 h 30 min
Yield: 12 slices
Ingredients: 300ml milk; 1tsp apple cider vinegar; 50ml vegetable oil; 2 eggs; 330g gluten free strong white bread flour; 1tsp salt; 4tbsp sugar; 150g mixed dried fruit; 1tbsp mixed spice; 2tsp gluten free dry yeast

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This recipe is similar to the regular gluten free white bread we did in the breadmaker but we tweaked it to make it into a fabulous gluten free fruit loaf. Fruit bread is fabulous with a good slab of butter, especially fresh out of the breadmaker or toasted, a deliciously fruity breakfast full of flavour. I used dried mixed fruit but you can use whatever dried fruit you like in it really to twist it to your liking.

This recipe is...

Preparation Time: 10 Mins
Cooking Time: 2 Hours 30 Mins
This recipe makes 12 slices

This recipe contains:

Dairy
Egg

Last updated 23rd April 2023

Added 5th May 2015

Recipe by Alison Wheatley

Method

This recipe is for a bread maker only

Beat together the milk, cider vinegar, oil and eggs in a jug and pour into the bread maker pan.
Sift together the flour, salt and sugar and pour on top of the wet ingredients.
Sprinkle the yeast and spice on the top and close the lid.
Depending on your breadmaker depends on the next step. If you have one like mine with a fruit and nut dispenser (I have a Panasonic SDR2530) place the fruit in the dispenser and switch to a regular breadmaker setting that uses raising (I used "Basic bread with Raisins") and switch it on and let it do it's thing. If you don't have a fruit and nut dispenser breadmaker, chuck the fruit in with the yeast and spice and switch to gluten free bread setting or regular bread setting if you don't have a gluten free option. Simple as that!
Once cooked remove from the breadmaker and slice!

Nutritional Information (Per slice)

Cals

213

Carbs

36_g

Fibre

1_g

Fat

6_g

Sugar

14_g

Protein

4_g

Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

Your Comments

It says use milk for this recipe not water. Should this be warmed to help activate the yeast?

Karen28th October 2025

Alison @ Coeliac Sanctuary28th October 2025

Doesn't make much difference either way as the breadmaker will warm through usually as part of it's pre baking.

I made this today and used the gluten free setting as it looks very similar timings to the basic fast setting. It didn't rise particularly well Sonia a very small loaf and the raisins seem to have clumped to the outside so no raisins in the middle. Followed recipe so not sure how I can improve on it.?

Jody28th November 2020

Alison @ Coeliac Sanctuary9th December 2020

My guess is the raisins have moved to the outside while mixing and sounds like the yeast either hasn't activated or has died, the water may have been too warm. You could try coating the raisins in flour that can help stop them moving in the dough. With it not raising it may need a different brand of yeast or could just be as simple as the water needing to be tepid, to hot or cold it can kill the yeast and stop it raising, the machine should give time for proving even on gluten free and keep it at a suitable temperature.

I made this today. I used basic setting, as recommended. Really happy with the result. I did have a little trouble getting out of pan, so think I will lightly grease next time.

Jan11th September 2020

My pacific compact breadmaker PB-001 only has three settings. the longest cycle is the whole wheat setting and this takes 100 mins. I long to have a decent loaf of bread that is gluten free without the after taste of zanthum gum. I find shop bought gluten free bread has poor taste. Will my 100 min cycle in the breadmaker be enough for this interesting fruit loaf.

Gillian Hale29th May 2018

Alison @ Coeliac Sanctuary30th May 2018

100 mins should be fine, my normal setting is around 110 mins which is what I use to make bread.

Made it this morning as it looked delicious. The taste was exactly as I'd hoped and the <br/> <br/>Baked it this morning as it looked delicious and it didn't turn out too bad. The smell of it baking was lovely but was rather disappointed that the top had sunk in the <br/>pan. Also next time I would use a light crust as it was quite dark and crispy on the <br/>outside. I would give it 3-4 stars. 5 stars had it not sunk but would bake it again.

Rosemary1st July 2015

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