A twist on an Easter treat. This Hot Cross Bun Loaf is the perfect loaf to share with friend and family over the Easter break.😍

A Beautiful dense “fruit loaf” style product – perfect sliced, warmed and served with butter for Easter brekkie or brunch!


  • 1 bag Low Carb Bread Mix
  • 1 cup dried fruit (Sultana’s, Currants, Prunes or your favourite mix) (150g)
  • 2 tablespoon Cinnamon
  • 1 tablespoon Mixed Spice/Allspice
  • 1 teaspoon Bi Carb
  • 1 cup Desiccated Coconut (140g)
  • 1 3/4 cup Water (375ml)
  • 3 large eggs

Icing Ingredients

  • 1/3 cup Low Carb icing mix
  • 1/3 cup dessicated coconut
  • ½ cup of yogurt


  • Preheat oven to 180 deg.
  • Spray a silicone loaf tray with oil, or line a tray with baking paper and spray with oil.  
  • Combine bread mix, coconut, bicarb, sultanas, currants, cinnamon and mixed spice together in a large bowl.
  • In a small bowl whisk together eggs & water.
  • Pour egg mix into the dry mix and gently stir to combine.
  • Spoon into the loaf tin.
  • Using a knife mark loaf with a large X indent.
  • Place in oven and bake for 60 minutes.
  • Remove from oven and tray, cool on a baking rack.

Method for Icing

  • Stir together Yoghurt and icing mixture in small bowl until smooth. Ensure no lumps!
  • Stir through coconut.
  • Drizzle icing mixture in a X once the loaf has cooled.

Storage Options

This will last 5 days in fridge or 6 months in freezer (without icing). Bring to room temp or warm before eating.

For more great Low Carb Recipes, click here