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Hot Cross Bun Loaf Recipe

Hot Cross Bun Loaf Recipe

A twist on an Easter treat. This Hot Cross Bun Loaf is the perfect loaf to share with friends and family over the Easter break.

This recipe makes 2 Fruit Loaves - One for you, one for a friend (or the freezer!)
You can halve it if you just want to make one.


  •  1 pack of 6 Seeds Bread Mix
  •  350g chopped dried fruit (we used 100g dates, 150g apricots, & 100g figs)
  •  200g chopped nuts (pecans & walnuts are our faves)
  •  3 heaped tablespoons of cinnamon (30g)
  •  1 heaped tablespoon of mixed spice (10g)
  • 2 large eggs
  •  2.5 cups of water (625mls)

Ingredients for cross (optional)

  •  1/2 cup plain flour pf choice
  •  1/3 cup water


 Mix well into a smooth paste

 Pour in a sandwich bag and snip the corner ready to pipe your cross


Ingredients for glaze (optional)

  •  1 teaspoon gelatin
  •  2 teaspoon sweetener of choice (we used Xylitol)
  •  1/4 cup of boiling water


 Combine all ingredients in a mug and brush over your warm loaf.


In a large bowl place your bread mix, cinnamon and mixed spice.

Add your chopped fruit and nuts and stir to combine..

In a separate bowl whisk together your eggs and water.

Add your egg mix to the dry mix and stir well to combine.

Portion mix into 2 small loaf tins that have been lined with baking paper or use silicone tins.

Add the option cross if desired.

Bake at 170 degrees for 60 minutes.

Remove from tin and let cool, or if you are glazing, add the optional glaze then let cool.

Serve lightly toasted with butter.


1This will last 5 days in the fridge or 6 months in the freezer. Bring to room temp or warm before eating.

Notes: You can choose any dried fruit and nut combo of your choice, we chose that combo as we thought it was a super tasty mix.

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