Sweet Fruity Buckwheat Bread (Gluten, dairy and sugar free)

Sweet Buckwheat Fruit Bread

Sweet Buckwheat Fruit Bread

Recently I have been craving fruit cake. Its not something I ever ate very often, but the thought of rich sweet, moist, fruitiness of a homemade teacake or fruit bread spread with real butter will always have me drooling!

Its also been a while since I made a loaf with buckwheat so I decided to try a fruity one.

It is quite dense, but has a crumbly cake texture and a wonderful nutty, spicy fruity flavour. This is one I’ll be making again and again!

Sweet Buckwheat Fruit Bread


  • 190g buckwheat flour
  • 1 tbs olive oil
  • 150mls almond milk
  • 4 tbs granulated sweeterner (or 3 tbs honey)
  • 2 eggs
  • 1 tbs vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp bi-carbonate of soda
  • 1/2 tsp apple cider vinegar
  • 2 apples, grated
  • 1 tbs mixed spice
  • Rind of 1 orange and 1 lemon
  • 1/4 tsp salt
  • 3 tbs unsweetened Desiccated coconut (optional – I just love coconut!)
  • 1 tbs chopped walnuts, toasted
  • 2 tbs Chocolate or carob chips (optional)


  1. Preheat oven to 170C, and line or grease a loaf tin
  2. In a large bowl, mix together all wet ingredients together except fruit
  3. In another bowl, mix together the dry ingredients, except the coconut, nut and chocolate/carob chips if using
  4. Sift the dry ingredients into wet ingredients and mix until combined
  5. Stir in the fruit and nuts, coconut and carob chips and mix until combined
  6. Pour the mixture into loaf tin
  7. Bake in the middle of the oven for 50 minutes or until a skewer come out clean (you may need to cover the loaf with foil for the last 15 minutes to prevent over browning)
  8. Allow to cool on a wire rack in the tin for 10 minutes before turning out and leaving to cool.
  9. Enjoy!

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