This Fruit Bread recipe is a simple and delicious way to enjoy a soft, flavorful loaf packed with juicy dried fruits and warm spices. It’s perfect for breakfast, snacks, or even holiday treats like Christmas!
Why You’ll Love This Fruit Bread
- Uses minimal, everyday ingredients
- No kneading required — mix the dough in under 3 minutes!
- No fancy equipment needed — just a bowl and spoon
- Soft, tender crumb with a golden shiny crust
- Loaded with plump dried fruits like cranberries, raisins, currants, and cherries
- Warmly spiced with cinnamon, cardamom, nutmeg, and vanilla
- Makes fantastic toast or French toast the next day
Ingredients
For the Bread Dough
- 357 g (2 3/4 cups) all-purpose flour
- 210 ml (1 cup + 2 tbsp) warm water
- 1 tsp instant yeast (or 1 1/4 tsp active dry yeast)
- 1 tsp salt
- 42.6 g (3 tbsp) butter, melted
- 32 g (2 1/2 tbsp) sugar (adjust to taste)
For the Dried Fruit Mix
- 80-90 g (about 1/2 cup) cranberries
- 80-90 g (about 1/2 cup) raisins
- 60-70 g (about 1/2 cup) currants
- 80-90 g (about 1/2 cup) dry whole cherries (optional)
- 1/2 tsp cinnamon powder (optional)
- 1/4 tsp cardamom powder (optional)
- 1/4 tsp nutmeg powder (optional)
- 1/2 tsp vanilla sugar or vanilla extract
Note: The total dried fruit weight can range from 300 to 340 grams, and you can adjust the types of fruits to your preference.
Instructions
1. Make the Dough
In a large bowl, combine warm water, sugar, salt, and yeast. Stir well until dissolved. Add melted butter, then gradually add the flour. Stir until there are no dry patches and the dough forms a shaggy mass.
2. First Rise
Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until it nearly doubles in size. If your room is cooler, this might take up to 1.5 hours.
3. Add the Fruit and Shape the Dough
Gently fold the dried fruit and spices into the dough, being careful not to overwork it. Flatten the dough into a rectangle that matches your loaf pan size, then roll it up like a jelly roll. Place it seam-side down into a greased loaf pan. Cover and let it rise for 90 minutes.
4. Egg Wash and Bake
Preheat your oven to 350°F (175°C). Lightly beat an egg and brush it over the top of the loaf for a shiny, golden crust. Bake for 34-35 minutes, then lower the oven temperature to 325°F (160°C) and bake for another 4-5 minutes until fully cooked. If the top browns too quickly, cover it loosely with foil.
5. Cool Before Slicing
Let the bread cool completely on a wire rack before slicing. This resting time allows the inside to finish baking from the trapped steam and prevents a doughy center.
Tips and Variations
- Egg substitution: To add an egg to the dough, replace 3 tablespoons of water with one beaten egg.
- Use milk instead of water: Swap warm water for warm milk to get a richer bread.
- Storage: Store cooled bread wrapped at room temperature for 3-4 days or freeze for up to 3 months.
- Reheat: Warm slices in a 350°F oven for 5 minutes with a little water sprayed on for freshness.
Perfect for French Toast
This fruit bread is ideal for making French toast, as it’s already wonderfully spiced and flavorful. Simply dip slices into an egg and milk mixture, cook until golden brown, and enjoy a breakfast treat!
This no-knead fruit bread is soft, aromatic, and bursting with fruity goodness — a fantastic homemade loaf for any occasion, especially holidays like Christmas. Give it a try, and enjoy the comforting flavors and soft texture that make it truly special!