Classic Fruit Bread
Elevate your baking game with this Classic Fruit Bread, a timeless recipe bursting with the rich flavors of mixed dried fruits, fragrant cinnamon, and a hint of zesty orange. This moist, buttery loaf is perfectly balanced with sweetness from granulated sugar and an optional crunch from chopped nuts, making it an irresistible choice for breakfast, afternoon tea, or even dessert. With just 15 minutes of prep time, this easy-to-make fruit bread bakes to golden perfection in one hour, filling your kitchen with warm, comforting aromas. Whether served fresh or toasted, slathered with butter or enjoyed on its own, this recipe is perfect for family gatherings, holiday spreads, or a simple treat any day of the week. Follow our straightforward steps and enjoy a homemade classic that's as beautiful as it is delicious! Keywords: Classic Fruit Bread Recipe, easy fruit bread, dried fruit loaf, cinnamon fruit bread, orange zest bread.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 115 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
- 200 grams mixed dried fruits (such as raisins, currants, apricots, and cranberries)
- 1 tablespoon orange zest
- 50 grams chopped nuts (such as walnuts or pecans, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
In another bowl, cream the butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until incorporated.
Fold in the mixed dried fruits, orange zest, and chopped nuts if using.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve once cooled. The fruit bread can be stored at room temperature in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2308 mg | 100% | |
| Total Carbohydrate | 533.3 g | 194% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 289.6 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 417 mg | 32% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2377 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
