Full of juicy fruit, this loaf is very easy to make.
Don’t pay over-the-top prices for fruit bread from the store when you can make your own. This recipe takes only minutes of actual preparation and just 6 ingredients (plus water).
I particularly love how the dried fruit plumps up magically without any pre-soaking required. To make this loaf I used my supermarket’s own brand of mixed dried fruit – it includes some citrus peel which adds a lovely burst of freshness. The dried cranberries look like little red jewels in each slice.
Using a large loaf pan results in bread without a lot of height but which is easy to slice. If you have a standard loaf pan then your bread will be taller and will probably need an extra 10 minutes in the oven.
You can serve this on its own, with butter or toasted.
Ingredients – makes a large loaf:
- 3 cups plain (all purpose) flour
- 1 cup mixed dried fruit
- 1/2 cup dried cranberries, finely chopped
- 2 tbsp white sugar
- 2 teaspoons ground cinnamon
- 1 packet (7g/0.2 oz) dried yeast
- approx 1 and 1/4 cups water
- Put the flour, fruit, cranberries, sugar, cinnamon, and yeast into a large bowl then stir to mix.
- Gradually fold in the water until you have a soft dough.
- Turn out onto a lightly floured work surface and knead for a minute.
- Place the dough into a bowl which has been sprayed with a little cooking spray and cover the bowl with cling wrap. Set aside for 90 minutes to double in size.
- Punch down the risen dough and transfer to a non-stick large loaf pan. Cover the pan loosely with cling wrap and leave to rise for a further 60 minutes.
- Heat your oven to 180C/160C fan forced/350F.
- Once the dough has risen for the second time, remove the cling wrap.
- Bake for 30-35 minutes or until golden. The bread will have pulled away from the edge of the pan.
- Remove from the oven, then tip the bread out of the pan onto a wire rack to cool for 20 minutes.
- Slice with a bread knife.
- Serve and enjoy!