Quick Moist Fruit Loaf
Discover the ultimate Quick Moist Fruit Loaf—a fuss-free recipe that’s perfect for busy bakers and packed with rich, fruity flavor. This one-bowl wonder combines tender mixed dried fruits, warm cinnamon, and a hint of vanilla for a comforting slice that’s irresistibly moist. Simmering the dried fruits with butter and brown sugar adds a caramelized depth, while simple pantry staples like plain flour and baking powder keep this loaf easy to prepare in just 15 minutes of prep time. With a golden crust and delicate crumb, this fruit loaf is perfect as a tea-time treat, holiday bake, or snack on the go. Serve it warm or cool, plain or with a pat of butter—either way, it’s a crowd-pleasing classic. Keywords: moist fruit loaf, homemade fruit bread, easy fruit cake recipe.
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Recipe Information
Ingredients
- 300 grams Mixed dried fruits (e.g., raisins, sultanas, chopped apricots)
- 150 grams Brown sugar
- 100 grams Unsalted butter
- 250 ml Water
- 250 grams Plain flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
Instructions
Preheat your oven to 180°C (350°F) and line a standard loaf tin with parchment paper or lightly grease it.
In a medium saucepan, combine the mixed dried fruits, brown sugar, butter, and water. Place the pan over medium heat and bring the mixture to a gentle boil. Simmer for 5 minutes while stirring occasionally, then set aside to cool for about 10 minutes.
In a large mixing bowl, sift together the plain flour, baking powder, ground cinnamon, and a pinch of salt.
Once the fruit mixture has slightly cooled, pour it into the bowl of dry ingredients. Gently mix with a spatula or wooden spoon until just combined.
In a small bowl, lightly beat the egg with the vanilla extract. Add this mixture to the fruit batter and fold it in until fully incorporated. Avoid overmixing.
Pour the batter into the prepared loaf tin, spreading it evenly with the back of a spoon.
Bake in the preheated oven for 55–60 minutes, or until a skewer inserted into the center comes out clean.
Allow the loaf to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve on its own or spread with a little butter for extra indulgence.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 49.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 432 mg | 9% | |
*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.
