Coconut Dried Fruit Bread

Coconut Dried Fruit Bread

Serve it or wrap it up for the perfect holiday gift.

Servings: 1 Loaf

Lactose Intolerant Dairy Free Vegetarian
Recipe Directions
Nutrition Information


  • 2 tbsp flax meal
  • 6 tbsp water
  • 4 tbsp vegan butter
  • 2 tbsp solid coconut oil
  • 4 oz GO Veggie! Dairy Free Classic Plain Cream Cheese Alternative
  • 2/3 cup sugar
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/3 cup unsweetened coconut flakes or finely shredded coconut
  • 1/3 cup dried fruits (I used chopped cherries, cranberries and blueberries)

Icing Ingredients

  • 1 cup powder sugar
  • few drops of water


In a small bowl add the flax meal and pour the water over it. With a fork, stir to combine and leave at room temperature for 10 minutes. It's important to let it sit so long so the texture resembles the egg white.

Meanwhile heat the oven to 350F. Line an 8" x 5" baking loaf pan with parchment paper, leaving one inch of paper hanging on the sides.

In a mixing bowl add the vegan butter and coconut oil. With the paddle attachment on start beating at low speed until the butter is light and fluffy.

Add the cream cheese and sugar and stir to combine.

Blend in the flax meal mixture.

Gently stir in the flour, baking powder and coconut flakes.

With a silicone spatula, fold in the dried fruit.

Spoon the batter into the prepared pan and bake in preheated oven for 70 minutes.

Leave to cool slightly in the loaf pan for 15 minutes before taking it out and place on a wire rack to cool completely.

For the icing, combine the powder sugar with a little bit of water and pour it over the cold bread.

The bread is easy to slice the day after is baked.