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.

Ingredients

•  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

Method

 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

Method

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

Directions

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

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

3 In a separate bowl whisk together your eggs and water.

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

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

6 Add the option cross if desired.

7 Bake at 170 degrees for 60 minutes.

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

9 Serve lightly toasted with butter.

storage

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