Vegan Dutch Raisin & Walnut Loaf (Rozijnenbrood)
Warm, fragrant Dutch‑style fruit bread — dense, moist, and packed with plump raisins, juicy dried fruit, and crunchy walnuts. Sweetened gently with coconut sugar and warm spices, with a thick walnut topping that bakes beautifully golden. No dairy, no eggs, and completely vegan — just like the traditional comfort loaf, perfect sliced with a little vegan butter.
Shared by selly
Time
75 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Spice Blend;
- 1½ tsp ground cinnamon.. ½ tsp ground nutmeg
- ¼ tsp ground cloves.. ¼ tsp ground ginger
- #Loaf Base;
- 300 g plain all‑purpose flour.. 2 tsp baking powder.. ½ tsp baking soda
- ¼ tsp fine sea salt.. Full spice blend (from above)
- 100 g coconut sugar or soft brown sugar.. 250 ml unsweetened plant milk (oat or soy)
- 2 tbsp apple cider vinegar or lemon juice.. 3 tbsp melted coconut oil or vegan butter
- 1 tsp pure vanilla extract.. 150 g raisins (or mixed raisins & currants)
- 50 g chopped dried apricots or dates (optional)... 30 g pumpkin seeds or sunflower seeds
- #Walnut Topping;
- 80 g whole & roughly chopped walnuts
- 1 tbsp maple syrup.. 1 tsp coconut oil, melted
👩🍳 Instructions
- 1
Prep: Preheat oven to 170 °C (340 °F). Line a standard 1 kg loaf tin (23×13 cm) with parchment paper.
- 2
Make plant buttermilk: Stir vinegar into plant milk and let sit 2–3 minutes until slightly thickened. Add oil, vanilla, and sugar; whisk until sugar dissolves.
- 3
Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and all the spices together.
- 4
Combine: Pour wet mixture into dry ingredients. Stir gently until just combined — do not over‑mix. Fold in raisins, dried fruit, and seeds evenly.
- 5
Top: Pour batter into the tin and smooth the top. Toss walnuts with maple syrup and melted oil, then scatter generously over the surface, pressing lightly so they stick.
- 6
Bake: Bake on the middle shelf for 50–60 minutes. Test with a skewer — it should come out clean or with just a few moist crumbs. If the nuts brown too quickly, cover loosely with foil after 40 minutes.
- 7
Cool properly: Let cool completely in the tin — at least 1 hour — before slicing. The loaf continues to set and becomes beautifully moist as it cools. Slice and serve plain or with vegan butter. Store wrapped in foil for up to 4 days.