This Fruit Bread Recipe will help you make the Best Fruit Bread full of juicy bits of fruits and deliciously flavoured with spices.
The weight of 1/2 cup of dry fruits may vary according to the moisture content.We don’t need to be strict on the measurements ,you can use your preferred dry fruits.I recommend you to use total weight of dry fruits anywhere between 300 g -340 g
If you don’t want to add any spices you can skip adding them or you can add only those spices that you love.
Malt Loaf Recipe
I feel like this fruit bread is very different from other bread recipes especially because of the smell and flavor that this fruit bread has.
You can also use candied fruits for making this fruit cake.If you love Candied Fruit Bread ,you might love this Easy Panettone Recipe that uses candied fruits as well.
If you are a fan of no knead bread recipes, then you will love these Easy to make No knead Bread recipes.
Spiced Fruit Loaf Recipe
Wrap the bowl with a plastic film and let the dough stand rise in a warm environment for 1 hour or until it gets almost doubled in size.
I pulled the dough from sides of bowl and folded it into the center.Thus we can incorporate the fruits into the dough and simultaneously can deflate the dough.
Take care not to over work the dough as this can create tension and elasticity to the dough.This may make it difficult for us to flatten the dough during the next step.
Apple & Fruit Loaf (thanks Freda)
Now it’s ready for the next step.So cover it with a cling film and let it sit and rise in a warm environment.
Give the fruity bread a good egg wash so that they will look golden brown with a shine on top after baking.
Bake the Fruit bread at 350 F preheated oven for 34-35 minutes.Reduce the baking temperature to 325 F and bake for another 4-5 minutes
Fruit Soda Bread
The top of the fruit bread or fruit loaf will start browning at around 25 minutes of baking.It doesn’t mean our dry fruit bread is done.
At this point if we take it out, the center of the fruit yeast bread will have a doughy texture and it will smell very “yeasty”
If you find the top getting too dark, you can tent the top with an aluminum foil at around 25 minutes and then continue baking.
Fruit Loaf Recipe
The steam which is entrapped within the bread will help to cook the inside of the bread completely during this cooling time.This is also called “Residual Baking”
This is one of the Best Fruit Bread Recipes ,as the fruit bread has nice spice flavor and they are soft and is filled with lots of dry fruits.As a bonus it does not require kneading as well.
The smell ,flavor and deliciousness of this fruit bread reminds us of Christmas.This fruit yeast bread can definitely be considered a Christmas fruit bread.
James Morton's Tea Loaf
We used almost all the dry fruits and spices in this Christmas fruit bread recipe, that we usually use while making a Christmas fruit cake.
If you want to make Delicious and Super Moist Fruit cake for Christmas ,kindly check out this Readers Most favorite Easy Boiled Fruit Cake Recipe.
It is super simple to prepare the French Toast.Actually we don’t need to add any spices or vanilla extract to the egg mixture for toast as the fruit bread is flavored with spices.
Tea Bread From The Victorian Kitchen
As one egg is approximately 45 ml, just replace the same volume with water.So you can take out 3 tablespoon of water(45 ml) and add one egg instead.
Once the dry fruits bread has completely cooled, place it in a plastic storage bag, or wrap in foil and store at room temperature.
For freezing: Place the fruit loaf in a heavy-duty freezer bag or wrap the buns tightly with aluminum foil or plastic freezer wrap and freeze.
Gluten Free Fruit Loaf (in Breadmaker)
Thaw the Fruit loaf and then brush/spray some water on the slice of fruit bread and place it into a 350 F preheated oven for 5 minutes.
Perfect recipe, thank you! Really detailed instructions and easy to follow. Making something delicious from inexpensive ingredients that are probably lurking in the back of most people’s cupboards.
Our loaf is currently baking in the oven, it looks and smells amazing. The hard job will be to let it cool down completely before diving in.
Fruit Bread (dutch Oven Bread)
You are welcome. Hi Amanda, I am so happy to hear you made this fruit bread and that you found the recipe easy.
This recipe is genius, thank you very much. It bacame very tasty by following the instructions precisely. I also added dates among the fruits you suggested since I did not have some :)
Hi Mohsen, I am so happy to hear you made this Fruit bread and it turned out really well.Thank you so much for taking your time to share your feedback with us.
Easy Cinnamon Raisin Bread
Hi Shirley, I am so happy to hear you made this fruit bread several times and they turned out really well.Thank you so much for taking your time to write back me and for rating this recipe.
Tried it with my son (we used a bread machine, but used your recipe) and it turned out absolutely great! Super soft and perfect. Everybody loved it! Thanks
So happy to hear you made this fruit bread with your son and it turned out really well.Thank you so much for taking your time to write back me.
Earl Grey Tea Bread Recipe
Good morning, I ran across your recipe and fell in love with the look of it. Fruit cake is my mother’s favorite and I think she’ll love this fruit bread. When you say cranberries, I’m assuming it’s fresh cranberries. Is that correct?
Thank you Katy.Glad you liked this fruit bread.I hope your mom will love this fruit bread.About the cranberries, they are dried cranberries.This is a loaf that gets made again and again in this house. Ingredients wise it’s not too different from the hot cross buns or the spiced fruit buns that I have posted about before. I think, though, that this loaf is perhaps a little quicker to make as you add marmalade and so there is no need to zest and squeeze fruit. There is also something very satisfying about having a loaf that you can keep going back to and cutting a bit more off. It is lovely when it’s still vaguely warm from the oven, spread with butter, but it’s just as nice toasted the next day for breakfast ( or mid morning, or lunch, or all three).
The recipe is an adaptation of the Raisin Bread recipe in The River Cottage Family Cookbook (ISBN 0 340 82636 3). You can use any combination of dried fruit that you like or have available as long as it totals 150g.
Bajan Sweet Bread Recipe
125ml warm milk ( I tend to use just boiled water on top of the cold milk and that gets the temperature about right, you want it hand hot)
If you have a freestanding mixer then all you do is put all of the ingredients into the bowl and using the dough hook mix on speed 2 for two minutes. Turn it out of the bowl and manhandle into a ball. Place back in the bowl and cover with a large plastic bag for 1 hour to 1 ½ hours until it has doubled in size.
If you are mixing by hand, then put the flour, yeast, dried fruit, mixed spice and salt into a bowl. Measure the milk and water in a jug and beat in the egg. Add the liquid and the marmalade to the flour and using a flat knife such as a pallette knife, begin to mix together. When it is all combined, tip it out onto a lightly floured worktop and begin to knead. To do this you hold half the dough down with one fist and stretch the other half away from you with the heel of your other hand. Fold the dough back onto itself, turn and repeat the process for about ten minutes or until your arms fall off, whichever is the soonest. Make it into a ball shape and place into a bowl and cover with a large plastic bag until doubled in size.
Fruity Tea Bread
Grease a loaf tin with butter. Take off the plastic bag and gently press the air out of the dough using your fingertips. Lift the dough out of the bowl and shape into a log shape by stretching and folding. Be gentle though. Place the dough into the loaf tin and cover again for 20-30 minutes until it has risen by about half its size again.
Place in preheated oven at 220°c, gas mark 7 or the Roasting Oven of the Aga for about twenty – thirty minutes until golden and sounds hollow when turned out and tapped on its base. Take the loaf out of its tin and place on a wire rack.
Just before the end of the cooking time, put the sugar and water for the glaze in a small pan over a gentle heat until the sugar dissolves. Bring to the boil and then remove from the heat. Brush the glaze over the loaf as soon as
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