Fruit loaves tick all the boxes. They require minimal ingredients, they’re easy to throw together and they taste delicious (especially with a cup of tea!). We’ve got not one, but TWO fruit loaf recipes to treat you to… they’re both sugar free, too!
Sugar free date and banana loaf
By Valerie Hedgethorn.
Not only is this cake sugar free but neither does it contain fat. It’s perfect for having a treat with coffee or tea and is beautifully moist!
You will need
Equipment
A loaf tin measuring approximately 10 x 20cm (4 x 8in) across the base and a food processor.
Ingredients
- 250g (9oz) pack stoned ready to eat dates
- 1 large banana
- 225g (8oz) raisins
- 225g (8oz) sultanas
- 110g (4oz) plain flour
- 2 teaspoons baking powder
- 2 teaspoons mixed spice
- 2 tablespoons orange juice
- 2 eggs
How to make a sugar free date and banana loaf
- Heat the oven to Gas 4/180°C/350°F. Line the tin with non-stick baking paper or Bake-O-Glide.
- Put the dates into a small pan with 200ml (8fl oz) boiling water and simmer for five minutes.
- Drain and reserve the liquid. Put the dates in the food processor, add 100ml (4fl oz) date liquid and the banana. Whizz until smooth.
- In a bowl mix the dried fruit, flour, baking powder and spice, add the date purée, orange juice and egg yolks.
- Whisk the egg whites to soft peak and fold into the cake mixture. Put into the tin and bake for approximately one hour or until golden and a skewer comes out clean.
- Allow to cool slightly in the tin, then turn it out onto a cooling tray. It improves if kept until the next day then store in an airtight container.
For those not watching their diet, the slices are delicious buttered. Yum!
No sugar fruit loaf
By Valerie Hedgethorn.
Diabetics are unable to eat most cakes because they contain sugar but some recipes can be adapted so that diabetics may enjoy cake like everyone else. Here’s an adapted fruit cake recipe which contains only natural sugar from the dried fruits used in the recipe. The wholemeal flour provides fibre, too. Baked in a loaf tin it's excellent for slicing and spreading as required!
Ingredients
- 50g (2oz) raisins
- 50g (2oz) currants
- 50g (2oz) sultanas
- 50g (2oz) dates – chopped
- 50g (2oz) margarine
- 150ml (5fl oz) skimmed milk
- 1 large egg
- ½ tablespoon sweetener
- 150g (5oz) wholemeal flour
- 2 teaspoons baking powder
- 1 teaspoon grated nutmeg
- 1 teaspoon cinnamon
- 4 tablespoons milk if required
How to make a no sugar fruit loaf
- Grease the tin and line the base. Heat the oven to Gas 4/180°C/350°F.
- Put the dried fruit, margarine and milk in a pan and bring to the boil, simmer for ten minutes.
- Cool, then stir in the beaten egg. Gradually stir in the flour, baking powder, nutmeg and cinnamon. Add a little milk if necessary to give a dropping consistency.
- Spoon into the tin and bake in the centre of the oven for 30–40 minutes until firm to the touch. Turn out onto a wire rack to cool.
- Serve sliced with chosen spread.
This keeps for a few days if stored in an airtight container. Enjoy!
