Dried fruit is a simple way to add natural sweetness to your baking, often letting you cut back on refined sugar. Here are a few easy swaps to try.

Dates for a Caramel Note
Blended Medjool dates make a natural substitute for some of the sugar in flapjacks, energy balls or banana bread, adding a rich, caramel-like sweetness along with moisture.

Apricots for a Tangy Sweetness
Chopped dried apricots bring a slightly tangy sweetness that works well in fruit loaves, granola bars or scattered into a crumble topping.

Mulberries for a Lighter Touch
Dried mulberries have a milder sweetness than raisins and a soft, chewy texture — good stirred through muffin batter or mixed into a homemade granola.

A Few Tips

• Chop larger dried fruit like dates or apricots finely so they distribute evenly through the mixture.

• If a recipe calls for soaked dried fruit, soaking in warm water for 10–15 minutes softens the texture and makes blending easier.

• Start by swapping a portion of the sugar rather than all of it, then adjust to taste.

Stock Up for Your Next Bake
Browse our full dried fruit collection for your next baking session.