Have you ever felt less than thrilled to see a fruitcake? From the syrupy sweetness to the wet, candied fruits... But, what if you took all the festive joy of fruitcake, but made it with real dried fruit and nuts, made it naturally sweet and actually delicious?

This hearty, filling recipe has been loved and passed down through generations in the NOW & Fruitful Yield family, originally adopted from the 1997 Taste of Home Cookbook. We simply took that recipe and made it gluten-free. Gifting this bread is truly a labor of love, to be enjoyed by all! Just be sure to save a loaf for you and yours, to share on Christmas morning.


1/3 cup butter, softened (no substitutions)

3 tablespoons NOW Dark Brown Sugar, Organic

2 large eggs

3 tablespoons honey

1/2 cup NOW Gluten-Free Baking and Pancake Mix

1/2 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

2 tablespoons half-and-half 

1 cup raisins

1 cup chopped dates

1 package (6 ounces) NOW Dried Apricots, Unsweetened & Organic, finely chopped

3 cups NOW Pecans, Raw & Unsalted, halved


1. In a large bowl, cream butter, and brown sugar. Beat in eggs and honey.

2. Combine the flour, baking powder, salt, allspice, and nutmeg; add to creamed mixture alternately with cream. Stir in raisins, dates, apricots, and pecans.

3. Pack into two greased and floured 8x4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.

4. Bake at 300° for 45-60 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator or freezer.