A twist on the traditional Easter favourite, this spiced fruity loaf is perfect for sharing with friends and family over the holidays. It's delicious served freshly baked with a cuppa, or toasted and topped with vegan butter and jam.
Recipe lightly adapted from 'Hot Crossed Loaf' in Vegan Life magazine, Issue 49
For a super shiny glaze, once the loaf has baked, gently simmer 1½ TBSP unrefined sugar with 1½ TBSP fruit juice in a small saucepan, stirring regularly until the glaze has reduced and thickened. Immediately brush the glaze on top of the warm loaf, then leave to cool. If using this glaze, the maple syrup at Step 7 can be omitted.