Traditional fruitcake meets banana bread in this vegan fruit cake recipe. It’s rich, moist, sweet, super quick and easy to make, and perfect for the holidays!

Ingredients – ½ cup of vegan butter – ½ cup of granulated sugar, at room temperature – 1 cup of unsweetened applesauce – 3 mashed ripe bananas, peeled – 1 ¾ cups all-purpose flour – 1 teaspoon of baking powder – ½ tsp of baking soda – ½ tsp of cinnamon – ¼ tsp of ground nutmeg – ½ tsp of salt – 1 cup of dried cranberries – 1 cup of golden raisins – 1 cup of dried apricots

Instructions – Preheat the oven to 350 degrees F (170 degrees C), and line a loaf pan with parchment paper. – In a large bowl, using an electric mixer, whisk the vegan butter and sugar until light and fluffy. Add the applesauce and bananas. Mix for 1 minute.

Instructions – In a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry fruit and mix well. – Add the flour and fruit mixture to the bowl with the wet ingredients. Mix until fully incorporated.

Instructions – Pour the batter into the prepared loaf pan and bake for 50 minutes. Check doneness by inserting a fork into the center of the loaf, if it comes out clean, it’s finished. If it comes out with wet batter, continue to bake in 5 minute increments. – Once fully baked, remove from the oven and place the loaf pan on a cooling rack. Allow it to cool for 10 minutes. Remove the loaf from the pan and allow it to continue to cool on the cooling rack.

Enjoy a slice of this fruit cake loaf warm (or even toasted) with lashings of vegan butter, plant-based cream, apricot jam, a scoop of vegan vanilla ice cream, and/or a warm mug of tea or coffee.