Vegan Fruit Loaf

I'm generally the biggest fan of fruit loaves, but every now and then I just have inner desire to have a slice of fruit loaf, I prefer mine plain whilst the hubster likes his with a little butter. I think between us we balance the world, with me following a plant-based diet with no eggs or dairy (vegan like life style) and my hubs being a proper omnivore sometime more of a carnivore but I guess that happens after living with a vegetarian/vegan for 13 years!

I had a little Christmas mincemeat still left over, so this seems like a great way to use it up, as I don't think it would have lasted much longer. If you don't have any mincemeat then just add additional dried fruit. Adding dried fruit just makes the loaf taste so satisfying and homely.

I'm actually surprised how delicious and comforting this loaf tastes specially with no dairy and eggs, but yet fluffy, moist and soft.

As this is a vegan loaf, I won't last as long as a normal loaf, probably last about 2 weeks, if it lasts that long, when I make this loaf, I'm lucky if it lasts a week.

You should check the ingredients of store baking fat as usually this is completely dairy free and vegan friendly, no need to buy the special expensive "vegan" butters, as these work just as well. Most margarine are generally dairy free made from vegetable fats. Sometimes it's no as hard as you think to go dairy free, lots of products you think would have butter don't, even some garlic breads are made with margarine or vegetable fats which good for me!

Ingredients
100g Vegan Fat or baking fat
100g Brown Sugar
150ml Non Dairy Milk
1/2 Tsp Vinegar
1/2 Tsp Baking Soda
1 Tsp Baking Powder
200g Plain Flour
50g Dried Fruit
50g Mincemeat or 50g Additional Dried Fruit

Instructions