Prep time: about 2 hours

Cook time: 45-50 minutes

Recipe by Taylor Mooney


3.8 cups flour
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried chopped apricots
1/4 cup chopped walnuts
1/4 cup chopped pecans
1 T yeast
1 cup warm soy milk
1/2 tsp salt
1/4 cup  vegan butter
Zest of 1 lemon and 1 Orange
1/2 tsp vanilla


  1. Combine yeast with warm milk (100-110 F, if it is over 115 F the yeast will die).
  2. Add the sugar to the warm milk and let sit until foamy.
  3. In a large bowl, mix flour, salt, and zests.
  4. Pour in the warm milk mixture, butter, vanilla and continue mixing.
  5. Remove from bowl and place on a floured surface and begin to knead. Be sure to dust you hands with flour so the dough does not stick to your hands.
  6. Knead in the dried fruit and nuts until evenly distributed.
  7. Cover and leave in a warm place until it has doubled in size.
  8. Shape the dough into a smooth ball then place in a tall, narrow pan
    Let rise again until it fills the pan (about an hour).
  9. Brush the top with soy milk or melted butter and sprinkle with sugar
    and bake until golden; 45-50 minutes at 375 F or 190 C
    If the bread is cooked all the way through, it should sound hollow when you tap on the bottom.
  10. Cut how you would cut a cake and enjoy!

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