Fruit Loaf recipe with step-by-step photos. This easy and delicious Fruit Loaf is perfect at breakfast, whether served warm or toasted. A great base recipe and you can add different types of dried fruits and spices.
Growing up in Australia, a typical breakfast for me before heading to school was either a bowl of Weetbix, some toast smeared with butter and Vegemite, or some toasted fruit bread with a generous slather of butter and perhaps some Orange Marmalade.
As my parents ran a bakery when I was a child, there was always a loaf of fresh bread at home at breakfast, still warm from the oven which my mother would bring home after her early morning shift, in time to drop me off for the bus to school. I was always happiest if she came home with a fruit loaf (as well as a croissant or two!).
Fruit Loaf Recipe
When I came across this recipe for Fruit Loaf in Warm Bread and Honey Cake by Gaitri Pagrach-Chandra, I knew I had to try it because, quite frankly, I couldn’t remember the last time I had had toasted fruit bread for breakfast.
As with most food memories associated with growing up in Australia, I was excited to try this fruit loaf recipe because fruit bread itself is hard to find in Switzerland. Well, not the sort that Aussies are used to anyway.
The result was a surprisingly easy-to-make fruit loaf which was wonderfully delicious. I find it to be a good blue-print for fruit loaf which you can customise to your liking.
I don’t like too much dried fruit in my fruit bread, so I have reduced the amount of dried fruit from the original recipe. You could also add ground cinnamon for a hint of spice and a slight nod to Hot Cross Buns.
What to Serve With Fruit Bread or Fruit Toast
If you are making this Fruit Loaf for breakfast, it is delicious served warm from the oven with a generous spread of butter.
It goes without saying that Fruit Loaf is delicious toasted, and the following jam recipes would work perfectly here:
How to Make Fruit Loaf
For a printable recipe, please scroll down.
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An easy and delicious recipe for Fruit Loaf with step-by-step photos. Perfect at breakfast, whether served warm or toasted.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: Serves 3-4
- Category: Baking
- Method: Oven
- Cuisine: Australian
- 55 g (1/2 stick) unsalted butter
- 1 3/4 teaspoon instant yeast (i.e. yeast which does NOT need to be activated) or dried yeast (i.e. yeast which needs to be activated) (please see Kitchen Notes)
- 150 ml (1/2 cup plus 2 tablespoons) milk, warmed to blood temperature
- 2 teaspoons granulated sugar
- 350 g (2 1/3 cup) strong white bread flour
- 1/4 teaspoon fine salt
- zest of 1/2 lemon
- 1 egg, beaten
- 50 g (1/4 cup) dried apricots, chopped
- 100 g (1/2 cup) raisins
To make the dough – first proving session
- Melt the butter in a small saucepan, and leave to cool slightly.
- If you are using dried yeast, add the dried yeast and sugar to the warm milk. Leave the mixture in a warm place for about 5 minutes until it becomes frothy.
- If you are using instant yeast, you can simply add the yeast to the flour in the next step.
- Place the flour, salt, and lemon zest in the bowl of a stand mixer or in a large mixing bowl.
- Add the melted butter, yeast mixture and egg. (If you are using instant yeast, add the sugar and warm milk as well).
- Mix everything together until the dough is smooth. This will take about 10-15 minutes using the dough hook, or a bit longer by hand.
- Lightly grease a large bowl with some butter or vegetable oil.
- Shape the dough into a ball and place it in the bowl.
- Cover the bowl with a clean teatowel and set it aside somewhere warm for about 1 hour, or until it has doubled in size.
Second proving session
- Meanwhile, soak the raisins and dried apricots in some hot water. After about 45 minutes, drain the dried fruit and dry with some kitchen paper.
- Once the dough has doubled in size, use your hands to punch it and knock it back.
- Transfer the dough to a lightly floured surface.
- Knead the dried fruit into the dough.
- Roll or flatten the dough into a rectangular shape, about the same length as your loaf pan, and about 1 cm or 1/2 inch thick.
- Roll up the dough and tuck in the ends.
- Lightly grease the loaf pan.
- Place the dough in the pan with the seam-side down.
- Cover the dough with a clean teatowel and leave the pan in a warm place for about 45 minutes or until it has doubled in size.
To bake the fruit loaf
- Preheat the oven to 200°C (400°F) (without fan).
- Place the loaf pan in the oven for about 30 minutes, or until it is lightly golden and sounds hollow when tapped on the bottom.
- Cool the loaf on a wire rack.
- The bread can be served warm, or wrapped in a teatowel and sliced over the next few days.
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first as per the recipe above.
Recipe adapted from Warm Bread and Honey Cake by Gaitri Pagrach-Chandra. This is a very simple fruit loaf – think white bread studded with dried fruit. But given it’s simplicity, it lends itself well to any personal variations which you desire. In terms of dried fruit, the original recipe calls for:
100 g / 3 1/2 oz currants
55 g / 2 oz sultanas (golden raisins)
2 tablespoons dried cranberries
1 tablespoon candied orange peel
I like my fruit bread with more bread to dried fruit ratio, so I reduced the quantities of dried fruit in this recipe and restricted it to only raisins and dried apricots the first time I made it. On the second occasion, I added raisins and chopped dried figs. You can also spice up the bread with some ground cinnamon and/or ground cardamon. Really, the variations are quite up to you.
BREAD FLOUR VS PLAIN FLOUR (ALL-PURPOSE FLOUR)
* As with most bread recipes, this particular recipe calls for strong white flour. Strong white flour contains more protein, which helps to create more gluten in the dough, giving bread that wonderful elastic texture when baked. However, normal plain flour (or all-purpose flour) works really well here too.
* In Switzerland, I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: 4
- Calories: 487
- Sugar: 21.2g
- Sodium: 275.7mg
- Fat: 15.3g
- Carbohydrates: 76.4g
- Fiber: 3.5g
- Protein: 12.7g
- Cholesterol: 80.7mg