Tangy Fruit Loaf
Delight your taste buds with this Tangy Fruit Loaf, a moist and flavorful treat bursting with citrusy brightness and chewy dried fruits. Perfectly balanced with orange zest, lemon zest, and a touch of fresh orange juice, this easy-to-make loaf combines the tartness of dried cranberries and the sweetness of chopped apricots. A tangy lemon glaze adds an irresistible finishing touch, making it ideal for breakfast, afternoon tea, or a light dessert. With just 20 minutes of prep time and a dreamy, tender crumb from yogurt, this recipe is the ultimate marriage of simple ingredients and big flavors. Whether you’re baking for a special occasion or simply treating yourself, this Tangy Fruit Loaf delivers every time!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 120 g Unsalted butter
- 150 g Granulated sugar
- 2 large Eggs
- 120 g Plain yogurt
- 1 tbsp Orange zest
- 1 tsp Lemon zest
- 60 ml Orange juice
- 80 g Dried cranberries
- 80 g Dried apricots (chopped)
- 100 g Powdered sugar (for glaze)
- 2 tbsp Lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Incorporate the yogurt, orange zest, and lemon zest into the mixture.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the orange juice. Start and end with the dry ingredients. Mix gently until just combined, taking care not to overmix.
Fold in the dried cranberries and chopped dried apricots using a spatula.
Pour the batter into the prepared loaf pan and spread it evenly. Smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle it over the cooled loaf.
Let the glaze set before slicing the loaf into pieces. Serve and enjoy!
Nutrition Facts
Calories |
3349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 2221 mg | 97% | |
| Total Carbohydrate | 579.2 g | 211% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 362.6 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 343 mg | 26% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1515 mg | 32% | |
*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.
