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Coconut Dried Fruit Bread

Coconut Dried Fruit Bread

Serve it or wrap it up for the perfect holiday gift.
Servings: 1 Loaf
Servings 1 loaf


  • 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.