This is a delicious twist on a normal fruit loaf.
Fruit loaf is a very popular morning snack here in Australia so I decided to make my own version. The addition of coffee makes the fruit wonderfully plump and gives flavour to the bread itself. If you don’t like coffee then I’m sure that black tea, or even fruit tea, would work equally as well.
This bread is delicious eaten slightly warm from the oven. However, if you don’t want to eat it all in one sitting, (it is quite large!), then it is also perfect toasted and spread with butter.
I used my new large loaf pan to bake this. The pan measures 26 cm x 13 cm (10 inches x 5 inches) at the base. The resulting loaf would probably serve 6-8 people for a snack.
By the way, as you may have seen from the title above, this is the 300th post on Recipe Adaptors 🙂 Thanks to all of you for taking the time to stop by and read my recipes. I look forward to thinking up the dishes for the next 300 posts.
Ingredients – serves 6/8:
1 packet (7g/0.2 oz) dried yeast
2 teaspoons white sugar
- 1 cup lukewarm water
- 3 cups plain (all purpose) flour
- 1/2 teaspoon salt
- 3 tbsp olive oil (a light-flavoured oil works best)
- 2 teaspoons instant coffee granules
- 1/2 cup boiling water
- 2 cups mixed dried fruit (such as sultanas, raisins, currants etc)
- a little icing (powdered) sugar, sieved, to serve
- Mix the dried yeast, 1 teaspoon of sugar and the lukewarm water in a small bowl. Cover with cling wrap and leave to sit in a warm place for 10-15 minutes or until frothy.
- Put the flour, salt and 1 teaspoon of coffee granules into a large bowl and stir to mix.
- Add the oil and also the yeast mixture to the flour. Stir until the dough comes together. If required, add a few more drops of oil to bring all the flour into the dough.
- Knead for a few minutes until smooth.
- Place back into the bowl and cover with cling wrap. Set aside in a warm place for 90 minutes until the dough has doubled in size.
- Meanwhile, mix the remaining coffee granules and sugar with the boiling water, then place in a medium bowl with the dried fruit. Stir to mix. Leave to sit whilst the dough is rising – the fruit will soak up some of the coffee.
- Once the dough has risen, punch it back with your fist and then add the fruit and any remaining coffee. This part will be a bit messy, but knead for a minute to work the coffee and fruit into the dough. Don’t worry if it gets a little wet.
- Spray your large loaf pan (see above for measurements) with cooking spray or grease with a little butter if you prefer. Place the dough into the pan and spread it out to cover the base.
- Cover the pan with cling wrap and set aside for 30 minutes to rise.
- Heat your oven to 200C/180C fan forced/390F.
- Bake for 25 minutes or until the loaf is golden and sounds hollow when tapped.
- Remove from the oven and leave in the pan for 5 minutes before turning out onto a wire rack.
- Cool for at least 15-20 minutes before serving.
- Dust with sieved icing (powdered) sugar and then slice.