Easy and Delicious Vegan Sultana Loaf

I was definitely a non-dried fruit child, I couldn't stand fruit cakes, or christmas puddings, or scones. You could say that I missed out on a lot of good flavours as a kid, but I do think that our tastebuds develop and evolve over time.

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I've written extensively here about other foods that I really didn't enjoy: tomatoes, most fruit (still am a bit fruit-phobic tbh), onion that wasn't finely chopped, most fatty meats (shout out to 12 year old vegetarian me!) and milk. To this day, I still cannot drink a glass of milk, no matter if it's coconut or almond. It still reminds me of being a dairy-intolerant child, with a nervous mother, who put the fear of god into me about drinking milk, lest I project vomit everywhere.

However. There was a few dishes that I loved that did include dried fruit, deliciously doughy hot cross buns and my nan's sultana buns.

Sadly for this post however, I am not baking either of those. I am still refining buns. I find that they often sink in the middle, so that's a work in progress. However, what I did make was something that I might have enjoyed when I was younger, and that's a sultana loaf.

What is Sultana Loaf?

Sultana Loaf is, contrary to the name, not a bread, but a loaf cake. What makes this sultana loaf special is how healthy it is! I know, a healthy cake is often a boring cake, but this is full of fruity flavour from the juicy sultanas which have been soaked first in black tea.

How do you make a simple Vegan Sultana Loaf?

So, whilst this loaf is very, very quick to mix up, you do need to do a little prep the day before, by soaking your sultanas in some freshly brewed black tea.

• Place the sultanas in a small bowl, and cover with the tea. Leave overnight to steep and plump up. No need to refrigerate.
• The next day, add all the ingredients, including the sultanas and tea to a large bowl and mix thoroughly.
• Pour into a prepared loaf tin and bake.
• That's it! It really is that simple.
• I do recommend that once the loaf has cooled, that you wrap it in clingfilm and leave it for a day or two, for the flavours to mature a bit more.

It will last for up to a week in the tin. Some of my work colleagues loved to spread slices of it with butter, but I enjoyed it plain.

Modifications

• You can replace the sultanas with raisins, although they will not plump up quite as much. You could also use chopped dates instead.
• You can use all white flour, instead of wholemeal.
• You can use soft brown sugar instead of demerara sugar.

Try my other simple vegan baking recipes

• The Best Vegan Banana Bread
• Easy Vegan Rock Cakes
• Shortbread Plum Squares
• Easy Spiced Pumpkin Squares
• Chocolate Chip Pumpkin Muffins
• A Classic Pumpkin Pie
• Overnight Cinnamon Rolls

📋 Recipe

Low Fat Vegan Sultana Loaf

A deliciously quick fruit loaf that is low in fat but high in flavour!

4.99 from 53 votes

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Prep Time: 2 minutes

Cook Time: 50 minutes

Soaking the Sultanas: 4 hours

Total Time: 4 hours 52 minutes

Course: Baking

Cuisine: British

Diet: Vegan

Keyword: 30 Minute Dessert

Servings: 8 slices

Calories: 273kcal

Author: Freya

Equipment

1 2lb Loaf Tin lined

Ingredients 

1x2x3x

• 225 g (2 cups) Wholemeal Flour or use plain flour for a lighter sponge
• 175 g (1 cups) Demerara Sugar
• 170 ml (¾ cups) Black Tea or use your favourite tea infusion
• 225 g (1½ cups) Sultanas
• 60 ml (¼ cups) Plain Yogurt I use Soya
• ¼ teaspoon (¼ teaspoon) Salt

Instructions

• Place your sultanas in a medium bowl and cover with the freshly brewed tea. Cover with clingfilm and leave to steep overnight or at least 4 hours
• The next day (or four hours later), preheat oven to 170c
• Add the rest of the ingredients to the sultana mixture and mix well
• Pour this mixture into you lined loaf tin, smoothing the mixture down
• Bake for 50mins-1 hour
• Leave to cool in the tin for about 10 minutes before turning out onto a cooling rack. Leave to cool completely.

Nutrition

Calories: 273kcal (14%) | Carbohydrates: 65g (22%) | Protein: 5g (10%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 81mg (4%) | Potassium: 338mg (10%) | Fiber: 4g (17%) | Sugar: 39g (43%) | Vitamin A: 10IU | Vitamin C: 1mg (1%) | Calcium: 36mg (4%) | Iron: 2mg (11%)

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