Vegan Cinnamon and Sultana Swirl Loaf
A soft, spiced fruit loaf with a ribbon of cinnamon sugar through the middle, lovely toasted with dairy free spread.
- Time3 hr 30
- LevelMedium
- Costabout £0.18 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, yeast, salt, 50 g sugar and 2 tsp cinnamon in a large bowl. Add the warm oat drink and softened dairy free block and mix to a dough. Knead for 10 minutes, until smooth. Knead in the sultanas for the last minute.
10 min - 2
Cover and leave in a warm place for 1 hour 15 minutes, until doubled.
75 min - 3
Grease a 900 g (2 lb) loaf tin. Mix the 3 tbsp sugar with the swirl cinnamon. Roll the dough out to a rectangle about 25 x 40 cm. Brush with the melted dairy free block and scatter over the cinnamon sugar, leaving a 1 cm edge.
- 4
Roll up tightly from a short side like a Swiss roll, pinch the seam shut and tuck the ends under. Put it seam side down in the tin.
- 5
Cover loosely and leave for 45 minutes, until the dough crowns about 2 cm above the rim.
45 min - 6
Heat the oven to 180°C (160°C fan). Bake for 40 minutes, until deep golden and hollow sounding when tapped underneath. Cover with foil for the last 10 minutes if the top darkens too fast.
40 min - 7
Brush the hot top with the oat drink for a soft crust. Cool on a wire rack for at least 1 hour before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
