Fruit Loaf

Fruit Loaf

A great snack or perfect for toast

Makes about 16-20 slices per loaf.
0.1 protein per slice.


  • 330g Platypus Foods bread mix 
  • 1 tablespoon brown sugar 
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon salt 
  • 100g mixed dried fruit 
  • 35g honey 
  • 25g nuttelex, melted 
  • 30g apple sauce 
  • 260 ml warm water
  • 3g or 1 teaspoon dry active yeast


Mix honey, butter, apple sauce and warm water. Ensure mixture is lukewarm.
Add yeast, mix well and leave for 10 mins, until yeast goes frothy.
Place bread mix, cinnamon and sugar in a bowl of electric mixer. Add liquids and mix at low speed for 1 min.
Cover bowl with cling wrap and leave for 10 mins.
Scrape down sides of bowl and mix again at medium speed for 3-4 mins (mxture will look like cake batter).
Add dried fruit and mix until just combined.
Spread batter into greased loaf pan (smaller and taller works best), ensure batter is touching all four sides and smooth the top.
Cover and leave to rise in a warm place for around 45-60 mins until around double in size. Covering bread with greased cling wrap works well as it can be easily removed without damaging and collapsing the bread. Rising mixture over a container of boiled water work well.
After 30-45 mins rising, heat over to 180 degrees. This allows the oven to be at the correct temperature by the time the dough is ready.
Carefully remove cover from bread dough and place bread in oven.
Bake for 45-55 mins, until loaf sound hollow on the bottom when tapped.
After 30 mins, you can brush the load with 1 tablespoon melted butter to aid browning.

Recipe and Platypus bread mix from Platypus Foods.