Fruit Loaf
Fruit Loaf
This loaf, full of sultanas and raisins, is light in colour and tastes great with butter. Also makes lovely toast.
Ingredients
Serves: 12
- 65g butter
- 3/4 cup (165g) white sugar
- 2 eggs
- 1 cup (250ml) milk
- 1 teaspoon vanilla essence
- 2 cups (250g) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (70g) sultanas
- 1/2 cup (70g) raisins
Directions
Preparation:15min ›
Cook:1hour ›
Extra time:1day Other ›
Ready in:1day1hour15min
- Preheat oven to 180 degrees C. Grease one 23x13x8 cm loaf tin.
- Place butter, sugar and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
- In another bowl measure in flour, baking powder and salt. Stir in sultanas and raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf tin.
- Bake in 180 degree C oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of tin. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavour. Serve buttered.
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Reviews and Ratings
Global Ratings:
(16)
Reviews in English (16)
I made muffins out of this recipe. I used melted butter instead of margerine and buttermilk instead of regular milk. This was good but I think it could use some spices--cinnamon and a little nutmeg, too, maybe. Perhaps half white sugar, half brown sugar. I think that's what I was missing. The kids and I liked it but it wasn't our favorite quick bread recipe. I got 12 muffins out of this recipe. 350* for just about 20 minutes and they were ready to go. Next time, I'll add some spices. - 21 Oct 2011 (Review from Allrecipes USA and Canada)
Raisins tend to sink to the bottom of this loaf. But I did like the overall flavor. - 21 May 2001 (Review from Allrecipes USA and Canada)
Wonderful bread that's bursting with raisins! I used 1/2 cup of Land O Lakes light butter to ensure it would be moist. I also doubled the vanilla, added 1 tsp. of cinnamon and 2 Tbsp. of molasses. I topped it with some turbinado sugar before popping it into the oven. It smelled great while baking and tasted even better! - 03 Oct 2011 (Review from Allrecipes USA and Canada)
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