Breakfast Cinnamon Fruit Loaf sliced up

Breakfast Cinnamon Fruit Loaf

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Breakfast Cinnamon Fruit Loaf sliced up

This breakfast cinnamon fruit loaf makes for a delicious start to your day! Simply top with your favourite spread like peanut butter or jam, and enjoy!

I’ve been wanting to write down the recipe for this breakfast cinnamon fruit loaf for a very LONG time. Full disclosure: This recipe was adapted from dad’s regular gluten free bread and he deserves 100% of the credit for it. I just came up with the idea of making a sweet version of his regular bread but he did all the hard work.

Heads up!

This cinnamon fruit loaf will not look as aesthetically pleasing as you’d expect. Just putting this out there so that you’re not surprised. If you’ve tried gluten-free baking, you’ll know that it isn’t as easy as baking with white flour. In our experience, there isn’t really a way to make it look pretty. This isn’t such a bad thing because the good news is – the flavour 100% makes up for it’s looks!

Gluten-Free

This fruit loaf is completely gluten-free. I use a combination of buckwheat flour, brown rice flour, tapioca starch and finger millet. If you’re interested in learning more about gluten-free flours, have a look at my post on How to use gluten-free flour. It’s OK if you don’t have any of these gluten-free flours on hand because you might be able to use generic gluten-free flour mix from your local supermarket. Although I haven’t tried it, I’m sure it would work.

Breakfast Cinnamon Fruit Loaf sliced up

Breakfast Cinnamon Fruit Loaf

This breakfast cinnamon fruit loaf is the perfect way to start the day. Just add your favourite toppings – butter, jam and/or peanut butter and you're good to go!
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Prep Time 10 minutes
Cook Time 1 hour 3 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 43 minutes
Servings 8 servings

Ingredients
  

  • 500 grams gluten-free flour see notes about making your own
  • 1 teaspoon sugar
  • 2 teaspoons yeast
  • 1 teaspoon water
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 handful walnuts (roughly chopped)
  • 1 handful dried cranberries (roughly chopped)
  • 1 handful dates (roughly choppes)
  • 4 tablespoons olive oil

Instructions
 

  • Prepare the yeast – Heat up about 200 mL of water (approximately 1 cup) until it’s lukewarm. Add the sugar and yeast to a small bowl (I recommend using a glass bowl so that you can keep an eye on it) then add the warm water. Cover the bowl for about 5-8 minutes until the yeast begins to froth. 
  • Add the gluten free flour mix to a large mixing bowl then add the salt, cinnamon, walnuts, cranberry and dates. Mix well. 
  • Next add the yeast mixture, oil and the remaining water (about 450mL) and mix well. The consistency of this dough should be quite runny compared to  regular white bread. You can’t knead this dough, the secret is time. 
  • Cover the dough with a tea towel for at least 1 hour (can be 1.5 hours if you have the time). 
  • Pre-heat the oven to 185 C degrees and line a loaf tin with baking paper (otherwise the bread will not come out).  Pour the dough into the loaf tin and allow it to rest until the oven has heated up. Bake the bread in the oven for at 1-1.5 hours. 

Notes

We make a special gluten-free flour mix for breads. We use equal amounts of buckwheat flour, brown rice flour, tapioca starch and finger millet flour. 

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