Christmas Fruit Loaf

We all have many childhood memories. Beautiful images reminding us of special moments, with special people, eating special food. Fruit loaves always remind me of St. Nicholas, Christmas and visits at my grandma's.

Whenever it got dark out and we were called into my granny's warm house, a plate with slices of fruit loaf dripping with butter was already waiting for us, alongside some sweet hot cocoa.

Things change, we grow up - but the memories remain. As is my habit, I have taken a traditional recipe and modified it a little. My fruit loaf is gluten free and contains Alpro Vanilla Drink.

This fruit bread is very rich and gives you energy, whether you enjoy it for breakfast or just as an in-between snack. It's ideal for kids to take to school as well.

Snowflakes, Snowflakes Falling Down

Snowflakes, snowflakes falling down
Falling, falling to the ground
Can you catch them on your nose?
Will they fall and touch your toes?
Snowflakes, snowflakes falling down
Falling, falling to the ground.

Now I'm just waiting for the first snow and the snowflakes landing on my nose for my winter to be perfect.

Disclaimer: The product featured in this article was provided free of charge. This is a sponsored post.


Nutty Fruit Loaf with Alpro Soy Vanilla Drink

1 Loaf


  • 500g dried fruit (like plums, figs, apricots, raisins)
  • 200ml Alpro Soy Drink Vanilla
  • 50g apple sauce
  • 1 small, untreated orange (juice and zest)
  • 100g ground almonds
  • 50g walnuts
  • 100g chestnut flour
  • 150g mix of pumpkin seeds, hazelnuts and pecans
  • 1 pinch of ground ginger
  • 1 pinch of cardamom
  • 1 pinch of ground cloves
  • 1 pinch of cinnamon


  1. Juice and zest the orange. Finely chop the dried fruit and mix with Alpro Soy Drink Vanilla, apple sauce and orange juice - let the mixture sit for around 30 minutes.
  2. In the meantime, combine the ground almonds with the rest of the dry ingredients (nuts and spices).
  3. Preheat the oven to 180°C (fan) or 200° C (upper/lower). Mix all the ingredients together and knead to a batter.
  4. Line a loaf tin with parchment, fill in the batter and bake for 35-40 minutes until golden.