Christmas gingerbread
Gingerbread straight from the oven.

I often make muffins or a sweet bread on weekends to have on hand for making lunches throughout the week. They’re a healthier option than the store bought ones, which are often not vegan or if they are, they’re expensive. Making snacks at home is easy, cheap and allows for customization.

Since it’s December, I made a loaf of gingerbread and filled it with dried fruit. The result is moist, delicious and perfect for this time of year. When I cut it open, I grabbed a couple pieces for lunches because the rest almost disappeared in one sitting!


Give it a try, you won’t be disappointed! For the fruit combination, I used what what I had in the cupboard. You can use whatever combination you have on hand: apples and raisins would work well.

A word about the chia seeds: this is what I used in place of an egg. You can use ground flax seeds or another method if you’d like but the chia seeds work well and aren’t noticeable in the finished bread. Other options would be a mashed banana or applesauce with baking powder – I’m sure they would be delicious substitutions.

Gingerbread with cranberries, apricots and currants.

Gingerbread with dried fruit

  • 1 Tablespoon chia seeds
  • 1/4 cup water
  • 1 1/2 cups white whole wheat flour (can use all-purpose flour or a combination of whole wheat and all-purpose flour)
  • 3/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 6 Tablespoons sugar
  • 1/4 cup grape seed oil (or other neutral vegetable oil)
  • 3 Tablespoons molasses
  • 1/2 cup soymilk (or other vegan milk)
  • 1/2 cup cranberries
  • 1/4 cup chopped dried apricots
  • 1/4 cup dried currants

Preheat the oven to 350. Combine the chia seeds and water and stir well. Put them aside to thicken.

Combine the dry ingredients in a bowl.

In a separate bowl, combine the sugar, oil, molasses and soymilk. Mix well. Add the chia seed mixture and stir.

Add the wet ingredients to the dry ingredients and stir to combine. Add the dried fruit and mix.

Pour the mixture into a lightly greased bread pan and bake at 350 for 50 minutes or until a toothpick comes out clean. Let it cool slightly before removing it from the pan.


Vegan gingerbread slices
The gingerbread is studded with cranberries, apricots and currants.

8 thoughts on “Gingerbread with dried fruit

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