Hearty Barley Fruit Bread Recipe

Name: Hearty Barley Fruit Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 96 g ( 1/2 cup) Sucanat; 149 g (1 cup) dried figs, chopped; 80 g ( 1/2 cup) raisins; 3 ounces (85 g) diced candied orange peel; 120 g (1 cup) walnuts, coarsely chopped; 1/2 teaspoon fine sea salt; 1 teaspoon ground cinnamon; Heaping 1/4 teaspoon grated nutmeg; 210 g (1 3/4 cups) barley flour; 16 g (2 tablespoons) arrowroot powder or cornstarch; 2 teaspoons baking powder; 1 cup (235 ml) vegan milk; 120 g ( 1/2 cup) plain or vanilla-flavored vegan yogurt

Servings: persons

Nonstick cooking spray
96 g ( 1/2 cup) Sucanat
149 g (1 cup) dried figs, chopped
80 g ( 1/2 cup) raisins
3 ounces (85 g) diced candied orange peel
120 g (1 cup) walnuts, coarsely chopped
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
Heaping 1/4 teaspoon grated nutmeg
210 g (1 3/4 cups) barley flour
16 g (2 tablespoons) arrowroot powder or cornstarch
2 teaspoons baking powder
1 cup (235 ml) vegan milk
120 g ( 1/2 cup) plain or vanilla-flavored vegan yogurt

1
Preheat the oven to 350F (180C, or gas mark 4).
2
Lightly coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray.
3
In a large bowl.
4
combine the Sucanat, figs, raisins, orange peel.
5
walnuts, salt.
6
cinnamon, nutmeg, flour, arrowroot powder or cornstarch, and baking powder.
7
In a medium-size bowl.
8
whisk together the milk and yogurt.
9
Pour the wet ingredients onto the dry, and stir until combined.
10
scrape into the prepared pan and bake for 50 minutes, until golden brown and firm on top.
11
Carefully remove from the pan and place on a wire rack.
12
Let cool completely before slicing.
13
This bread will keep well for at least a week, tightly wrapped in foil.
14
It also freezes well.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Nonstick cooking spray, 96 g ( 1/2 cup) Sucanat, 149 g (1 cup) dried figs, chopped, 80 g ( 1/2 cup) raisins, and more.

Yes, Hearty Barley Fruit Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hearty Barley Fruit Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions