Nut-Free Classic Fruit Bread
Indulge in the comforting nostalgia of homemade 'Nut-Free Classic Fruit Bread,' a timeless treat perfect for breakfast or a mid-afternoon snack. This recipe beautifully highlights the warm spices of cinnamon and nutmeg, paired with bursts of sweetness from mixed dried fruits like raisins, currants, and sultanas. Ideal for those with nut allergies, this loaf delivers all the flavors of classic fruit bread without compromise. The tender, moist crumb is achieved by blending rich butter, creamy milk, and fluffy eggs into a perfectly balanced batter. Simple to prepare and baked to golden perfection in under an hour, this recipe is a delightful go-to for gatherings or cozy moments at home. Try serving it sliced with a pat of butter or a drizzle of honey for a truly irresistible treat!
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 10 grams baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 100 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 240 ml whole milk
- 1 teaspoon vanilla extract
- 200 grams mixed dried fruit (raisins, currants, sultanas)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
In a large bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.
In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Add the vanilla extract to the mixture and blend well.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the mixed dried fruit to ensure even distribution throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Remove the fruit bread from the oven and allow it to cool in the pan for about 10 minutes.
Transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 3610 mg | 157% | |
| Total Carbohydrate | 558.2 g | 203% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 281.2 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 551 mg | 42% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2376 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.
