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Swirled Fruit Loaf

recipe by Naomi Sherman

Nutrition Facts



If you know me, you know that I have a strict “No hot cross buns until the week before Easter rule”
Not for anyone else, just for myself.

I love hot cross buns so much that I would start eating them in January and then be sick of them by Easter.

Is that you? Are you so HCBed-out that you CBF?

This loaf is for both of us then, because it’s not a hot cross bun – so you can break the bun boredom and I can eat it all year round.

Disclaimer, I am NOT a baker. I only learned to make a basic loaf of bread last year so if I can make this then you absolutely can.

You can add whatever fruit combo you like, just make sure that the weights match.

Go on, go make a swirly bun then serve it slathered in butter.

Happy Easter!

The recipe


375 ml milk
50 grams butter
1 Tbsp yeast
110 grams caster sugar
200 grams sultanas
50 grams dried figs, chopped
50 grams dried apricots, chopped
Zest of 1 orange
450 grams plain flour
185 grams spelt flour
2 tsp bread improver
2 1/2 tsp mixed spice
1 1/2 tsp cinnamon
1 egg
60 grams soft butter
1/3 cup brown sugar
1 Tbsp cinnamon
2 Tbsp honey
2 tsp boiling water


Step 1
Place the yeast and 1 Tbsp of sugar into the bowl of your stand mixer, fitted with a dough hook.
Step 2
Place the butter and milk in a small saucepan and heat gently until the butter has melted and the milk is at room temperature.
Step 3
Pour the milk into the stand mixer bowl and let sit for 10 minutes to allow the yeast to activate.
Step 4
While the yeast activates, add the flours, bread improver, cinnamon and mixed spice and remaining sugar together in a large bowl and whisk lightly to combine.
Step 5
One the yeast is ready, place all of the other ingredients into the mixer bowl and mix on low, kneading for 8 minutes.
Step 6
Lightly oil a large bowl and tip the dough in, covering with plastic wrap and leaving to sit in a warm spot for 60 minutes, until doubled in size.
Step 7
Prepare the filling by mixing the ingredients together to form a soft, spiced paste.
Step 8
Butter and line two loaf pans.
Step 9
Lightly oil your bench and tip the dough out and divide into two even sections.
Step 10
Roll each section out to be as wide as your loaf pan and about 1 cm thick then spread half of the filling over each.
Step 11
Roll up and place in the loaf tins.
Step 12
Loosely cover with plastic wrap and let rise again for a further 30 minutes.
Step 13
Preheat the oven to 190° C, fan-forced and bake for 30-35 minutes.
Step 14
Mix glaze ingredients together and brush over top while still hot.
Step 15
Drizzle with icing before serving, if desired.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
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