fruit loaf

For a traditional Welsh afternoon tea, bake then devour this sweet, spicy loaf brimming with sultanas and mixed peel.

Bara brith

milliliters (1 cup) milk, warmed

tbsp (12 grams/2 sachets) dried yeast

tsp caster sugar

(3 cups) bread flour

(1/2 cup, lightly packed) brown sugar

tsp mixed spice

unsalted butter, chopped

(1 cup) sultanas

(1/4 cup) mixed peel

(1 1/2 cups) freshly brewed Earl Grey tea

Olive oil spray

tbsp honey, warmed

Honey, extra, to serve

Pear & raspberry coconut bread

Josephine pears, peeled,

(300 grams) self-raising flour, sifted

(85 grams) desiccated coconut

(115 grams) caster sugar

can Ayam light coconut milk

eggs

tsp vanilla extract

(120 grams) frozen raspberries

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691356001&=domain=taste

5348771529001-5834691356001

Paul Hollywood's almond and apricot 'couronne' is crammed with fruit and nuts and is a great alternative to stollen

Apricot & marzipan twist

strong white bread flour

unsalted butter

milk

fast-action dried yeast

apricot

orange juice

light muscovado sugar

plain flour

raisin

walnut

grated zest 1 orange

marzipan

apricot jam

icing sugar

The night before, put apricots and orange juice in a bowl and set aside.

To make the dough, put flour, 1 tsp salt, butter, milk, yeast and egg in a bowl, and mix together to form a dough. Turn the dough out onto a lightly floured surface and knead for 6 mins.

Transfer dough to a mixing bowl. Cover, then set aside to rise in a warm place for 1 hr.

Meanwhile, drain the apricots. In a mixing bowl, cream the butter and muscovado sugar until fluffy. Mix in the apricots, flour, raisins, walnuts and orange zest.

Turn the risen dough out onto a lightly floured surface. Roll it out to a rectangle, about 25 x 33cm. Evenly spread over the apricot mix, then roll out the marzipan and lay it on top. Roll up the rectangle tightly so it looks like a Swiss roll. Roll slightly, then cut lengthways along the roll, leaving 1 end joined. Twist 2 lengths together, then shape into a ring on a baking sheet lined with baking parchment. Set aside to rise for 1 hr.

Heat oven to 200C/180C fan/gas 6. Bake the twist for 30 mins until risen and dark golden. Towards the end of the baking time, gently warm the apricot jam in a small pan. Brush the freshly baked loaf with the warm jam to glaze it, then set it aside to cool. Once cooled, drizzle the twist heavily with the runny icing.

Delicious sweet nutty loaf, great for snacks for all the family.

Banana & pecan fudge loaf

bananas

butter

100 grams/4 ounces toffee yogurt

self-raising flour

½ tsp baking powder

pecan

pack Werthers chewy toffees, roughly chopped

Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 900g loaf tin. Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined. Sift the flour and baking powder together and fold into the mixture, then fold in three-quarters of the pecan nuts and half the toffees.

Spoon the mixture into the tin and level the top. Sprinkle on the remaining nuts and toffees. Bake for 50-55 mins until the loaf is risen and feels springy. Cool in the tin, then remove and peel off the lining. Will keep, wrapped, in an airtight container, for up to 3-4 days.

This age-old recipe from Cornwall uses the delicate spice saffron to flavour the fruit bread. Serve for dessert or along with a cup of tea.

Cornish saffron loaf

butter, softened, plus extra for greasing

saffron strands

tbsp Cornish clotted cream

strong white bread

¼ tsp salt

sachet fast-action dried yeast

golden caster sugar

mixed spice

sultanas

raisins

tbsp clear honey

Grease a long, thin 500g loaf tin with butter and set aside. Heat the milk in a small pan over a low heat until just below simmering point. Stir in the saffron strands and leave to infuse for about 15 minutes off the heat.

Add the cream to the milk and saffron in the pan and return to a low heat. Warm (but don’t boil) for 2 minutes. Meanwhile, sift the flour and salt into a large bowl. Stir in the yeast, sugar and mixed spice. Make a well in the centre and add the warm milk mixture. Mix well to make a soft dough, adding extra milk if needed.

Turn out onto a floured surface and knead for about 15 minutes, gradually adding the butter and dried fruit as you go, until the dough is soft and elastic. Pop into a lightly oiled bowl and cover with cling film. Leave in a warm place for about 1 hour or until at least doubled in size.

Punch the dough in the bowl to ‘knock back’, then turn out onto a floured surface and knead for 5 minutes. Split the dough into 3 even pieces and roll out into long ’sausages’, just a little longer than the tin. Plait the dough together and tuck the ends under as you lift it into the tin. Cover with some lightly greased cling film and leave in a warm place for at least 1½ hours or until doubled in size again.

Preheat the oven to 180°C/fan160°C/gas 4. Bake the loaf for 25 minutes, until risen and golden. Remove from the oven and brush with the honey. Leave to cool in the tin for 5-10 minutes, then turn out onto a wire rack to cool completely. Cut into thick slices and spread with more clotted cream or butter to serve, if you like.

A famous traditional Scottish fruitcake with cherries, sultanas and almonds, and a sweet glaze

Dundee cake

blanched almonds

unsalted butter,

orange

tsp baking powder

eggs,

ground almonds

tbsp milk

mixed dried fruit

whole glacé cherry

Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 mins then drain in a sieve and leave to dry.

Preheat the oven to 180C/160 C fan/Gas Mark 4. Line a deep loose-based 20cm cake tin with baking parchment.

Put the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.

Sieve together the flour and baking powder. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. If the mixture starts to curdle, stir in a little flour.

Add the remaining flour and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and mix gently together.

Spoon the mixture into the prepared tin and spread level using the back of a spoon. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 45 mins.

Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it’s done it should have just a few crumbs attached. Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.

When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.

A delicious and easy gluten-free apple bread recipe made with fresh apples and cinnamon. This healthy bread is great for breakfast or as a snack with a cup of tea or coffee.

Gluten Free Apple Bread

all-purpose gluten-free flour

tsp baking soda

gluten-free baking powder

tsp sea salt

eggs egg

organic coconut sugar

organic apples (diced (either red or green will work))

tbsp apple cider vinegar

filtered water

organic expeller-expressed coconut oil

tsp organic cinnamon

walnuts (optional)

Pre-heat oven to 350°F/180°C degrees.

Mix all dry ingredients together.

Beat eggs together and then add to the dry ingredients.

Add all other wet ingredients and mix until sticky. Don’t over mix.

Bake for 70 min in a regular loaf pan. Remove from the oven and let cool for about 20 minutes before slicing.

This Fruit Bread Recipe will help you make the Best Fruit Bread full of juicy bits of fruits and deliciously flavoured with spices.

Easy Fruit Bread Recipe

Flour (or 2 3/4 cup(loosely packed))

210 ml Warm water (1 cup-2 tbsp)

tsp Instant yeast ((Active dry yeast 1 and 1/4 tsp))

Butter

g Sugar (or 2 1/2 tbsp

80-90 g Cranberries (around 1/2 cup)

80-90 g Raisins (around 1/2 cup)

60-70 g Currants (around 1/2 cup)

80-90 g Dry whole Cherries ((optional) around 1/2 cup)

tsp Cinnamon Powder

tsp Cardamom powder

tsp Nutmeg Powder ((optional))

tsp Vanilla Sugar orPure Vanilla Extract

Into a bowl, add in the lukewarm water,sugar,salt,yeast and stir to dissolve the ingredients in water.Add in the melted butter.Add the flour into the liquid mix.

Stir and combine.Make sure there are no dry patches left behind.If you happen to use volume measurements instead of weighing the ingredients, the consistency of dough may slightly differ.In that case just make sure there are no dry patches left behind and it form a coherent mass.We need to combine everything together to form a shaggy mass of dough.

Prepare the dough

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.This proofing time may vary according to the ambient temperature.If the room temperature is cold, it may take around 1 and 1/2 hours.

First Proofing

After One hour of rising, our dough has risen slightly.Now incorporate the dry fruit mix into the dough.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.After deflating the dough and mixing the dry fruits ,let’s simply press and shape it into a rectangle.The breadth of rectangle should match the length of our baking tray.Now roll the dough sheet like we roll a jelly roll and place it into the greased loaf pan.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.

Shape the dough

Let the dough sit and rise in warm environment for 90 minutes.As this fruit yeast bread contain lot of dry fruits, it take a little longer than regular breads to rise.So after 90 minutes, our dough has risen well.Give the fruity bread a good egg wash so that they will look golden brown with a shine on top after baking.We can prepare the egg wash by lightly beating an egg.

Final rising

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 minutesThe 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”So wait for until the fruit bread is baked properly.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.When the fruit bread is done, take the tray out from the oven.Let the fruit loaf sit for 2-3 minutes in the baking tray itself.Then demould the fruit loaf so that the steam will not condense and it will not get soggy .If you want the crust to be more soft, smear the top with some butter while it is still warm.Wait for 2-3 hours for the bread to cool down completely.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”If we slice open the bread while it is cooling, we actually interrupt this residual baking.And may result in underbaked center portion in bread.When we slice open a partially baked bread, it will be crumbly in texture and smells “yeasty” in the middle.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 thick slices of this fruit bread makes wonderful French toast.EnjoY!

Bake the Fruit Bread

https://www.youtube.com/watch?v=LIxUkuFTRMM

Easy Fruit Bread Recipe for Christmas |Christmas Fruit Bread :Complete Written Recipe :https://merryboosters.com/easy-fruit-bread-recipe/
This Easy Fruit Bread Recipe will help you make the Best Fruit Bread full of juicy bits of fruits and deliciously flavored with spices.

The smell and aroma of this fruit bread reminds us of Christmas and can also be considered as a Festive Fruit bread or Christmas Fruit bread as it contain lots of fruits in it.

WHAT YOU WILL LOVE ABOUT THIS EASY FRUIT BREAD RECIPE

This easy fruit bread recipe uses the minimal ingredients to make the fruit bread
This fruit loaf is so easy to make, we don’t need to knead the dough
 We don’t need to use a stand mixer or any other equipments
We can make the bread dough in less than 3 minutes!
The resulting fruit bread is absolutely delicious and is filled with lots of plump dry fruits
This sweet bread is super soft in texture with golden brown shine on top

HOW TO MAKE SOFT NO KNEAD FRUIT BREAD

We can make this Sweet Bread or no knead Fruit Yeast Bread in five simple steps

1.Prepare the dough
2.First Proofing
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.
3.Shape the dough
4.Final rising
Let the dough sit and rise in warm environment for 90 minutes.
5.Bake the Fruit Bread

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

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”

So wait for until the fruit bread is baked properly.

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.

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.

We can use candied fruits as well and can be called candied fruit bread or can use nuts as well and can make fruit and nut bread.

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.

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.
This fruit bread is one of the best breads for making french toast and so can also be considered the best French Toast Bread.

If you want to make Delicious and Super Moist Fruit cake for Christmas ,kindly check out this Video:https://youtu.be/LX_xfd1lKZw

Hope you found this Christmas fruit bread recipe simple and easy to make.
Hope you make it at home and enjoy!

Happy Baking!

Easy Fruit Bread Recipe for Christmas |Christmas Fruit Bread :Complete Written Recipe :https://merryboosters.com/easy-fruit-bread-recipe/
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Rich Fruit Bread Recipe | Easy No Knead Fruit Bread |Easy Fruit Bread Recipe|Easy Bread Recipe

Bara brith is a traditional Welsh tea bread flavored with tea, dried fruits and spices. Often served sliced with a spread of butter. Perfect as a tea time snack.

Mam’s Bara Brith

oz raisins

Brown Sugar

flour

baking powder

golden syrup

Soak fruit in the tea and sugar overnight,...

Soak fruit in the tea and sugar overnight, and cover the bowl with a tea towel.

The next day, preheat the oven to 275F...

The next day, preheat the oven to 275F or 140C.

In a mixing bowl, transfer the soaked fruits,...

In a mixing bowl, transfer the soaked fruits, and add the beaten eggs, flour, syrup (or honey), and mixed spice.

Transfer the mixture into 2 greased and lined...

Transfer the mixture into 2 greased and lined loaf pans.

Take a large spoon and using the back,...

Take a large spoon and using the back, gently push down the batter and spread so it is even in the baking pan.

Bake at 275 F or 140 C for...

Bake at 275 F or 140 C for 1hr 10 - 1 hr 20 minutes.

Cool the loaves on a wire rack, then...

Cool the loaves on a wire rack, then slice thinly and serve buttered

Have your cake and eat it with this delightful low-fat, healthy banana loaf - perfect for breakfast and beyond

Healthy banana bread

low-fat spread

wholemeal flour

tsp bicarbonate of soda

mashed banana from overripe black bananas

tbsp agave syrup

yogurt

chopped pecan or walnuts (optional)

Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.

Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.

Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.

Top 10 fruit loaf recipes from across the web

The most viewed fruit loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bara brith

Pear & raspberry coconut bread

Apricot & marzipan twist

Banana & pecan fudge loaf

Cornish saffron loaf

Dundee cake

Gluten Free Apple Bread

Easy Fruit Bread Recipe

Mam’s Bara Brith

Healthy banana bread

Top 10 fruit loaf recipes from across the web

The most viewed fruit loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bara brith

Pear & raspberry coconut bread

Apricot & marzipan twist

Banana & pecan fudge loaf

Cornish saffron loaf

Dundee cake

Gluten Free Apple Bread

Easy Fruit Bread Recipe

Mam’s Bara Brith

Healthy banana bread

The most viewed fruit loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine