Jacqueline Alwill

Brown Paper Nutrition

This loaf really does combine all the juicy flavours of Easter – spices, fruits, a bit of sweet and  we’ve swapped the Hot Cross up for a delicious cashew icing which can be used on any of your yummy loaves so that you can dress them up a little should you wish! 


Serves 8-10


1 cup (165g) organic mixed dried fruit

⅓ cup (85g) dried organic turkish apricots, chopped

1 tsp vanilla extract

2 tsp mixed spice

¼ tsp cardamon

1 tsp cinnamon

½ tsp cloves

¼ tsp nutmeg

¾ cup coconut sugar

2 tsp baking powder

1 ¾ cup spelt flour

3 eggs

1 ¼ cup coconut oil

125ml nut milk

Pinch of sea salt


1 tbsp cashew butter

2 tbsp soy or almond milk

¼ tsp cinnamon

½ tsp Maple

1 tsp orange zest


Preheat oven to 170C and line a 12x24cm loaf tin with greaseproof paper.

Soak fruit in warm water for 10 minutes.

In a large mixing bowl combine coconut oil, sugar and spices and whisk until creamy, then add eggs one at a time and whisk.

Pour in milk and fold in flour.

Drain fruits, add to bowl, then mix to combine.

Pour into a lined loaf tin and bake for 1 hour 15 minutes.

Allow to cool in tin for 20 minutes, then transfer to a rack.

Whilst cooling, place all icing ingredients together in a bowl and whisk well.

Ice the loaf, top with extra pieces of orange or cinnamon quills and serve.