Fruit Loaf recipe with step-by-step pictures

Fruit Loaf recipe with step-by-step pictures. This straightforward and scrumptious Fruit Loaf is ideal at breakfast, whether or not served heat or toasted. An ideal base recipe and you’ll add several types of dried fruits and spices.

Fruit Loaf

Rising up in Australia, a typical breakfast for me earlier than heading to high school was both a bowl of Weetbix, some toast smeared with butter and Vegemite, or some toasted fruit bread with a beneficiant slather of butter and maybe some Orange Marmalade.

As my mother and father ran a bakery after I was a toddler, there was at all times a loaf of recent bread at house at breakfast, nonetheless heat from the oven which my mom would deliver house after her early morning shift, in time to drop me off for the bus to high school. I used to be at all times happiest if she got here house with a fruit loaf (in addition to a croissant or two!).

Fruit Loaf Recipe

Once I got here throughout this recipe for Fruit Loaf in Heat Bread and Honey Cake by Gaitri Pagrach-Chandra, I knew I needed to attempt it as a result of, fairly frankly, I couldn’t bear in mind the final time I had had toasted fruit bread for breakfast.

As with most meals recollections related to rising up in Australia, I used to be excited to do that fruit loaf recipe as a result of fruit bread itself is difficult to search out in Switzerland. Effectively, not the type that Aussies are used to anyway.

The outcome was a surprisingly easy-to-make fruit loaf which was splendidly scrumptious. I discover it to be a great blue-print for fruit loaf which you’ll customise to your liking.

I don’t like an excessive amount of dried fruit in my fruit bread, so I’ve decreased the quantity of dried fruit from the unique recipe. You could possibly additionally add floor cinnamon for a touch of spice and a slight nod to Sizzling Cross Buns.

What to Serve With Fruit Bread or Fruit Toast

If you’re making this Fruit Loaf for breakfast, it’s scrumptious served heat from the oven with a beneficiant unfold of butter.

It goes with out saying that Fruit Loaf is scrumptious toasted, and the next jam recipes would work completely right here:

Orange Marmalade

Strawberry Jam

Peach & Raspberry Jam

Apricot Jam

Learn how to Make Fruit Loaf

For a printable recipe, please scroll down.

Step 1

Soften the butter in a small saucepan and depart to chill barely.

If you’re utilizing dried yeast which must be activated first, add the dried yeast and sugar to the nice and cozy milk. Set the combination apart for about 5 minutes till it turns into frothy.

In any other case, in case you are utilizing dried immediate yeast or easy-blend yeast, i.e. the type which doesn’t should be activated first, you possibly can add this on to the flour.

Step 2

Measure the flour and salt into the bowl of a stand mixer. Grate within the lemon zest. Add the melted butter, yeast combination, and egg.

Use a dough hook to provide all the pieces a great combine, and knead frivolously till you’ve got a smooth and easy dough. This could take about 6-8 minutes utilizing the stand mixer, or a bit longer in case you are doing this by hand.

Step 3

Frivolously grease a big bowl with some butter or vegetable oil.

Place the dough within the bowl, cowl with a clear tea towel, and depart it someplace heat for about 1 hour, or till it has doubled in measurement.

Step 4

In the meantime, soak the dried fruit in some scorching water in order that they will soften. Drain the dried fruit completely and pat it dry with some kitchen paper earlier than including to the dough later.

Step 5

As soon as the dough has doubled in measurement, use your fist to punch in all the way down to launch the air.

Step 6

On a frivolously floured floor, knead the dough just a few instances to deliver it again into form. Sprinkle the dried fruit over the dough, and knead the dried fruit into the dough.

Step 7

Roll out or flatten the dough into an oblong form about the identical width because the loaf pan, about 1 cm/0.5 inch thick.

Roll up the dough and tuck within the ends.

For this recipe, I exploit an ordinary loaf pan which measures 13 x 23 cm (5 x 9 inches).

Step 8

Frivolously grease a loaf pan. Place the rolled up dough into the pan, with the seam-side dealing with down.

Cowl the loaf pan with a clear tea towel, and place the pan someplace heat for about 45 minutes, or till the dough has doubled in measurement.

Step 9

Preheat the oven to 200°C/400°F (with out fan). Bake the fruit loaf for about half-hour, or till it’s frivolously golden.

When you have a digital thermometer, the bread is cooked if the interior studying is 85°C/185°F.

Step 10

Take away the fruit loaf to a wire rack and let it cool a bit earlier than slicing. The fruit loaf might be tough to slice whereas it’s nonetheless scorching or heat, so it’s best to let it relaxation a bit of.

Extra Bread Recipes

For extra bread recipes with step-by-step pictures, you may also like:

Brioche Bread

Simple No-Knead Bread

French Brioche Loaf

Print

Fruit Loaf

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4.8 from 13 opinions

• Resting Time: 2 hours
• Creator: Thanh | Eat, Little Fowl
• Prep Time: 30 minutes
• Prepare dinner Time: 30 minutes
• Complete Time: 1 hour
• Yield: Serves 3-4
• Class: Baking
• Methodology: Oven
• Delicacies: Australian

A straightforward and scrumptious recipe for Fruit Loaf with step-by-step pictures. Good at breakfast, whether or not served heat or toasted.

Elements

• 55 g (1/2 stick) unsalted butter
• 1 3/4 teaspoon immediate yeast (i.e. yeast which does NOT should be activated) or dried yeast (i.e. yeast which must be activated) (please see Kitchen Notes)
• 150 ml (1/2 cup plus 2 tablespoons) milk, warmed to blood temperature
• 2 teaspoons granulated sugar
• 350 g (2 1/3 cup) sturdy white bread flour
• 1/4 teaspoon high quality salt
• zest of 1/2 lemon
• 1 egg, crushed
• 50 g (1/4 cup) dried apricots, chopped
• 100 g (1/2 cup) raisins

Directions

To make the dough

1. Soften the butter in a small saucepan, and depart to chill barely.
2. If you’re utilizing dried yeast, add the dried yeast and sugar to the nice and cozy milk. Depart the combination in a heat place for about 5 minutes till it turns into frothy.
3. If you’re utilizing immediate yeast, you possibly can merely add the yeast to the flour within the subsequent step.
4. Place the flour, salt, and lemon zest within the bowl of a stand mixer or in a big mixing bowl.
5. Add the melted butter, yeast combination and egg. (If you’re utilizing immediate yeast, add the sugar and heat milk as properly).
6. Combine all the pieces collectively till the dough is easy. This can take about 10-Quarter-hour utilizing the dough hook, or a bit longer by hand.

First proving session

1. Frivolously grease a big bowl with some butter or vegetable oil.
2. Form the dough right into a ball and place it within the bowl.
3. Cowl the bowl with a clear tea towel and set it apart someplace heat for about 1 hour, or till it has doubled in measurement.
4. In the meantime, soak the raisins and dried apricots in some scorching water. After about 45 minutes, drain the dried fruit and dry with some kitchen paper.

To form the dough

1. As soon as the dough has doubled in measurement, use your arms to punch it and knock it again.
2. Switch the dough to a frivolously floured floor.
3. Knead the dried fruit into the dough.
4. Roll or flatten the dough into an oblong form, about the identical size as your loaf pan, and about 1 cm or 1/2 inch thick. For this recipe, I exploit an ordinary loaf pan which measures 13 x 23 cm (5 x 9 inches).
5. Roll up the dough and tuck within the ends.

Second proving session

1. Frivolously grease the loaf pan.
2. Place the dough within the pan with the seam-side down.
3. Cowl the dough with a clear tea towel and depart the pan in a heat place for about 45 minutes or till it has doubled in measurement.

To bake the fruit loaf

1. Preheat the oven to 200°C (400°F) (with out fan).
2. Place the loaf pan within the oven for about half-hour, or till it’s frivolously golden and sounds hole when tapped on the underside. When you have a digital thermometer, the bread is cooked if the interior studying is 85°C/185°F.
3. Cool the loaf on a wire rack.
4. The bread might be served heat, or wrapped in a tea towel and sliced over the following few days.

Kitchen Notes

DIFFERENT TYPES OF YEAST
* Please word that there’s a distinction between immediate yeast (additionally referred to as immediate dried yeast or fast-action dried yeast) and dried yeast (additionally referred to as energetic dry yeast). If you’re unsure what kind of yeast you’ve got, please test the packaging for directions on use the yeast.
* With immediate yeast, you possibly can add it on to the flour combination with out having to activate it first.
* With dried yeast, you will have to activate it first as per the recipe above.

BREAD FLOUR VS PLAIN FLOUR (ALL-PURPOSE FLOUR)
* As with most bread recipes, this specific recipe requires sturdy white flour. Robust white flour comprises extra protein, which helps to create extra gluten within the dough, giving bread that great elastic texture when baked. Nonetheless, regular plain flour (or all-purpose flour) works very well right here too.
* For Swiss readers, I exploit Zopfmehl (or farine pour tresse) when making bread and enriched dough.

OVERNIGHT RISE IN THE FRIDGE
* You’ll be able to select to do an in a single day rise for both the primary or second proof.
* For the primary proof: place the dough in a big bowl, cowl the bowl, and place it within the fridge in a single day. The subsequent morning, let the dough come to room temperature earlier than continuing with the remainder of the recipe.
* For the second proof: form the dough and place it within the loaf pan, cowl the loaf pan, and place it within the fridge in a single day. The subsequent morning, let the dough come to room temperature earlier than baking as per the recipe.

VARIATIONS
I like my fruit bread with extra bread to dried fruit ratio, so I decreased the portions of dried fruit on this recipe and restricted it to solely raisins and dried apricots the primary time I made it. On the second event, I added raisins and chopped dried figs. You may also boost the bread with some floor cinnamon and/or floor cardamon. Actually, the variations are fairly as much as you.

RECIPE CREDIT
Recipe tailored from Heat Bread and Honey Cake by Gaitri Pagrach-Chandra. This can be a quite simple fruit loaf – assume white bread studded with dried fruit. However given it’s simplicity, it lends itself properly to any private variations which you need. When it comes to dried fruit, the unique recipe requires:
100 g / 3 1/2 oz currants
55 g / 2 oz sultanas (golden raisins)
2 tablespoons dried cranberries
1 tablespoon candied orange peel

OVEN TEMPERATURES
All recipes on this web site state temperatures for a daily oven (i.e. a traditional oven with out fan). When you have a convection oven with a fan, please seek the advice of the producer’s handbook on modify the temperature and baking time accordingly.

CONVERSIONS
To transform from cups to grams, and vice-versa, please see this helpful Conversion Chart for Primary Elements.

Vitamin

• Serving Dimension: 4
• Energy: 487
• Sugar: 21.2g
• Sodium: 275.7mg
• Fats: 15.3g
• Carbohydrates: 76.4g
• Fiber: 3.5g
• Protein: 12.7g
• Ldl cholesterol: 80.7mg

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