Tasty Fruit Loaf

    3 hours 50 minutes

    A lovely addition to any tea time table. I often change the dried fruit mix in the loaf from all mixed fruit; I might add blueberries, cranberries, fresh diced apple, dried apricot, etc., making sure the total amount of fruit added to the dough remains at 300g. This loaf is good fresh or toasted and covered with butter. The loaf can be frozen and the icing added once the loaf has defrosted.

    2 people made this

    Makes: 2 fruit loaves

    • For the fruit loaves
    • 10g salt
    • 500g strong white flour
    • 7g instant bake yeast
    • 50g caster sugar
    • 1 teaspoon ground cinnamon
    • 3 eggs, beaten
    • 110g warm milk (full-fat or semi-skimmed)
    • 40g unsalted butter, softened
    • 100g water
    • 300g mixed dried fruit
    • For the icing
    • 100g icing sugar, sifted
    • zest and juice from 1 lemon or orange

    Preparation:30min  ›  Cook:20min  ›  Extra time:3hours  ›  Ready in:3hours50min 

    1. Put the salt into the bowl and then add the flour, yeast, sugar, cinnamon, eggs, warmed milk and butter. Remember to keep the yeast away from the salt. Do not add the water. Bring the ingredients together and start to mix, creating the dough. The consistency of the dough needs to be smooth and slightly sticky to the touch, so, add small amounts of water until you reach that stage. Warning: If you add all the water in one go the dough will be too wet and unmanageable.
    2. After 7 minutes of kneading add the dried fruit and continue to knead the dough for a further 2 or 3 minutes making sure the dried fruit is combined into the dough.
    3. Lightly oil a bowl and place the dough in it, cover and place in a warm part of the house (I use the airing cupboard) and let the dough rise until doubled in size. This will take 1 or 2 hours.
    4. Once the dough has doubled in size prepare 2 baking trays. Lightly grease them as you would a cake tin. I use either olive oil or butter. Pour the risen dough on a lightly floured or lightly oiled work surface and knock the dough back. Fold the dough inwards until the air has been knocked out of the dough. Divide the dough into two equal halves. Shape each half into a ball and place on the baking trays. Cover each tray with a clean plastic bag and place in a warm spot to prove. Let the dough prove for 1 hour or until doubled in size.
    5. Pre-heat the oven to 220 degrees C. When the loaves are ready to place in the oven and bake for 20 minutes (or slightly longer if not using a fan oven). The loaves are ready when you do the tap test and get a nice hollow sound. Place onto cooling racks and make the iced topping.
    6. Sift the icing sugar into a bowl and add the zest and two tablespoons of the juice. Mix to create a smooth but not runny paste. Add small amounts of the juice to achieve the correct texture. The consistency of the paste needs to be such that the icing can be brushed onto the loaves without the topping dripping off on the cooling rack. I add the iced topping once the loaves have cooled.
    7. Finally, slice, butter and enjoy with either a cup of tea or coffee.

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    The picture shows the iced topping made with the zest and juice of an orange.  -  02 Mar 2018  (Review from Allrecipes UK & Ireland)