Nut-Free Classic Fruit Loaf
Discover the timeless charm of our Nut-Free Classic Fruit Loaf, a delightful treat that blends simplicity with rich, aromatic flavors. Perfect for those with nut allergies, this recipe combines warming spices like cinnamon and nutmeg with a medley of plump dried fruits to create a moist, tender loaf bursting with natural sweetness. With just 20 minutes of prep time, it’s easy to whip up this crowd-pleasing bake that’s ideal for breakfast, tea time, or as an after-dinner indulgence. The recipe is crafted for universal appeal, featuring pantry staples like all-purpose flour, butter, sugar, and milk, while offering a nut-free option everyone can enjoy. Slice it up at your next gathering or keep it on hand for a cozy snack—this fruit loaf is a versatile delight that stays fresh for days. Perfect keywords: nut-free baking, fruit loaf recipe, classic desserts, simple cake recipes, dried fruit snacks.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 300 grams Mixed dried fruits (e.g., raisins, currants, sultanas)
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 125 milliliters Milk
Instructions
Preheat your oven to 160°C (325°F) and grease and line a 9x5 inch loaf pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a separate large bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Fold the mixed dried fruits into the batter using a spatula or wooden spoon until evenly distributed.
Gradually incorporate the milk, stirring gently until the batter is smooth.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Once baked, allow the fruit loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the fruit loaf as desired. It can be stored in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 1808 mg | 79% | |
| Total Carbohydrate | 580.5 g | 211% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 353.0 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 490 mg | 38% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2982 mg | 63% | |
*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.
