Fruit loaf
Delight in a homemade fruit loaf made with all-purpose white wheat flour, currants, and a hint of spice. This easy-to-follow recipe combines sugar, yeast, and milk for a perfectly moist and flavorful treat. Perfect for breakfast or a sweet snack!
Cook time 20 min
Prep time 130 min
Ingredients:
4 cups all-purpose white wheat flour1 tbsp yeast
1/4 cup sugar
1 tsp spice mix
1 dash salt
1 cup currants
1.25 cups milk (1% fat)
2 eggs
Fruit loaf is a delicious and hearty bread filled with sweet currants and a hint of spice, making it perfect for breakfast or a snack. This recipe uses basic ingredients you likely already have in your pantry to create a comforting homemade loaf.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan or line it with parchment paper.
- Warm the milk to about 110°F (43°C). It should be warm to the touch but not hot.
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes, until frothy.
- In a large mixing bowl, whisk together the flour, sugar, spice mix, and salt.
- In a separate bowl, lightly beat the eggs. Add the frothy milk and yeast mixture to the eggs, stirring to combine.
- Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir with a wooden spoon or use a stand mixer to combine until a sticky dough forms.
- Add the currants to the dough, mixing until they are evenly distributed.
- Turn the dough out onto a lightly floured surface. Knead by hand for about 8-10 minutes, until the dough is smooth and elastic. Alternatively, you can knead the dough using a stand mixer for about 5 minutes on medium speed.
- Place the kneaded dough into a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf.
- Place the shaped dough into the prepared loaf pan. Cover it again with a kitchen towel or plastic wrap and let it rise for another 30-45 minutes, or until it has doubled in size.
- Bake the loaf in the preheated oven for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- If the top is browning too quickly, you can cover it loosely with aluminum foil.
- Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
Tips:
- Ensure all your ingredients are at room temperature to help the yeast activate properly.
- Use fresh yeast for the best results; expired yeast may not rise as much.
- Feel free to substitute currants with other dried fruits such as raisins or dried cranberries.
- Don't overmix the dough; this could make the loaf dense rather than light and fluffy.
- Let the dough rise in a warm, draft-free place to ensure it doubles in size.
- Preheat your oven so that your loaf starts baking at the perfect temperature.
By following this recipe, you'll have a delightful fruit loaf that is perfect for any occasion. Whether you're enjoying it fresh out of the oven or toasted with a bit of butter, this loaf is sure to become a family favorite. Happy baking!
Nutrition per serving
10 ServingsCalories 280kcal
Protein 9g
Carbohydrates 54g
Fiber 2.61g
Sugar 16g
Fat 2.30g
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