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!
- 07 Jun 2024
- Cook time 20 min
- Prep time 130 min
- 10 Servings
- 8 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 2.61g | 7% |
| Sugar 16g | 17% |
| Fat | |
| Fat 2.30g | 3% |
| Saturated 0.60g | 2% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 45mg | 8% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.69mg | 11% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 0.76mg | 1% |
| Vitamin E 0.16mg | 1% |
| Vitamin K 0.74ug | 1% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 1.09mg | 10% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 270mg | 8% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 1.01mg | 9% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |