Ginger Fruit Loaf

Recipe by Libby


Prep time


Cooking time




  • ½ cup rice milk (or milk of choice)

  • 2 tsp apple cider vinegar or white vinegar

  • 1 ¾ cups all purpose gluten free flour blend

  • 2 tsp baking powder

  • ½ cup coconut sugar

  • 2 tsp ground ginger

  • 1 tsp cinnamon

  • 1 x 227 g tin of crushed pineapple, juice and all (or about ¾ cup)

  • 1 cup sultanas - or use raisins or a combo of dried fruit. The photo above involves sultanas, cranberries, goji berries & finely chopped dried apricot

  • ¼ cup olive oil (or melted coconut oil)

  • a little extra oil for greasing


  • Preheat the oven to 175C. Grab a loaf tin – mine is smallish and silicon, measuring 10 x 22cms – and
    grease it lightly.
  • Add the vinegar to the (rice) milk and set aside while you prepare the other ingredients.
  • In a mixing bowl, combine all the dry ingredients. Then add the pineapple, sultanas and the vinegared milk.
  • Pour into the greased loaf tin
  • Bake for 50-60 minutes on the middle rack of the oven, until golden (poke in a clean knife or skewer to
    check if it’s cooked) Leave to cool in the loaf tin for 10 minutes before transferring to a rack to cool.

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