I baked this fruit loaf on a quiet afternoon when I wanted something comforting but not overly sweet. The smell of dried fruit soaking into the batter and the warm spice filling the kitchen was honestly the best part. Once it came out of the oven, I let it cool just enough to slice, and the texture was perfectly soft with little bursts of fruit in every bite. It’s the kind of loaf that tastes even better the next day, especially with a cup of tea.
Fruit Loaf Recipe
8
servings15
minutes50
minutes300
kcalIngredients
All-purpose flour – 2 cups
Baking powder – 2 tsp
Cinnamon powder – 1 tsp
Salt – ¼ tsp
Mixed dried fruits – 1½ cups
Brown sugar – ¾ cup
Milk – ¾ cup
Vegetable oil – ½ cup
Eggs – 2
Vanilla extract – 1 tsp
Directions
- Preheat oven to 170°C (340°F) and line a loaf tin.
- Mix flour, baking powder, cinnamon, and salt in a bowl.
- Toss dried fruits with 1 tablespoon of flour and set aside.
- Whisk eggs, sugar, milk, oil, and vanilla until smooth.
- Add wet ingredients to dry and mix gently.
- Fold in dried fruits evenly.
- Pour batter into the tin and level the top.
- Bake for 45–50 minutes until a skewer comes out clean.
- Cool for 10 minutes before removing from the tin.
Nutrition Information (Per Slice)
- Calories: 220 kcal
- Carbohydrates: 32 g
- Protein: 4 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 18 g
Expert Tips and Variations
You can use almond milk or oat milk instead of regular milk for a dairy-free version, and swap brown sugar with honey or maple syrup for a deeper flavor. For a twist, add orange zest or a pinch of mixed spice to brighten the loaf. Always toss dried fruit in a little flour before mixing to stop it from sinking, and avoid overmixing the batter or the loaf may turn dense instead of light.
How to Store and Reheat Fruit Loaf
Store the fruit loaf in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. To reheat, warm slices in the microwave for 10–15 seconds or toast lightly for a crisp edge.
FAQs – Fruit Loaf Recipe
Why did my fruit loaf turn out dense?
Overmixing the batter or using too much flour can make the loaf heavy. Always mix gently until just combined.
Do I need to soak dried fruits before baking?
Soaking is optional, but soaking dried fruits in warm milk or juice makes them plumper and softer in the baked loaf.
Can I freeze fruit loaf?
Yes, wrap the loaf tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
What is the difference between a fruit cake and a fruit loaf?
A fruit cake is rich, dense, and heavily packed with dried fruits and nuts, often made for celebrations. A fruit loaf is lighter, less sweet, and more bread-like, making it ideal for everyday slicing and tea-time eating.
