Sourdough fruit loaf consistently fails to rise

Hi all

I've been baking sourdough for a few years now and have a consistent starter that works well with every loaf of plain white soudrough. I have also made many great fruit loafs but recently I have had issues with the rise. I'll use the starter one day to make excellent white loafs, then the next day put on my fruit loaf and get nothing. Last week I got an OK rise, but today again, nothing. I've done acid dumps and make sure the culture is nice and active so I'm fairly convinced there must be something else going on. Perhaps one of my ingredients is killing the culture?

My first step is to make the starter. I take 30g active 100% hydration starter and add 200g baker's flour and water. This sits for 10-12 hours until it's doubled and bubbling. 

My ingredients for the loaf are: 

Starter above (430g)
800g white baker's flour
320g all up of sultanas, dates and dried apricots, chopped and soaked in black tea
60g coconut sugar
15g cinnamon
2g nutmeg
10g salt
10g olive oil
480g total liquid (around 180g tea from the fruit soak and 300g water)
Half macadamias or whole almonds covering the base of the bread tins

My method is basically:
-Drain the tea off the soaking fruits and use this liquid plus the water.
-Everything except the fruit is mixed in a stand mixer with bread hook
-After about 5-6min it has the consistency of my usual sourdough. Turn it onto a floured bench and stretch into a rectangle
-Spread the fruit evenly then fold thirds over itself, stretch and repeat 3 times to distribute the fruit
-Cut in half and put into 2 bread tins to rise. 

Usually within 8 hours (at room temp of 20c or 68f) they'd be risen nicely but again this morning they've not risen even a bit. 

Any suggestions? Maybe my fruit has sulfites that are killing it? Cinnamon? Nutmeg? 
Thanks in advance