Wholesome Fruit and Nut Loaf Recipe: Sweet Homemade Goodness

Baking a delightful fruit and nut loaf brings warmth to any kitchen, creating an irresistible aroma that fills the home with comfort.

This classic fruit and nut loaf recipe combines sweet dried fruits and crunchy nuts into a perfectly balanced treat.

Each slice promises a delectable blend of textures and rich flavors that dance across your palate.

Moist and tender, the loaf offers a rustic charm that feels like a warm embrace from your favorite bakery.

Simple ingredients come together effortlessly, transforming basic pantry staples into an extraordinary bread.

The nutty crunch and bursts of fruity sweetness make this loaf a versatile companion for morning coffee or afternoon tea.

You’ll find yourself reaching for another slice before you know it.

Bake this delightful loaf and watch as smiles light up around the table.

FAQs

• Why do I need to soak the dried fruits before making the dough?

Soaking softens the dried fruits, helps them rehydrate, and prevents them from drawing moisture from the dough during baking, ensuring a more even texture and distribution of fruits throughout the loaf.

• Can I substitute the types of dried fruits used in the recipe?

Yes, you can swap the dried figs and peaches with other dried fruits like apricots, cranberries, or dates while maintaining similar quantities to keep the recipe balanced.

• What does kneading do for the bread dough?

Kneading develops gluten, which gives the bread its structure, strength, and helps create a smooth, elastic texture that allows the bread to rise properly and become light and airy.

Fruit and Nut Loaf for Sweet Snacking Moments

• Craft Bite-Sized Delights: Transform a traditional cake into adorable, pop-able treats that make snacking fun and portion control a breeze.
• Minimal Kitchen Wizardry Required: Perfect for novice bakers with simple mixing steps and straightforward ingredients that guarantee delicious results without complex techniques.
• Mix-and-Match Flavor Adventure: Combine rich chocolate cake with tangy berry cream cheese, creating a playful dessert that satisfies multiple taste cravings in one delectable bite.
• No-Fuss Party Pleaser: Ideal for gatherings, potlucks, and casual celebrations where guests can enjoy a sophisticated yet approachable dessert that looks impressive but takes minimal effort to prepare.

What’s Needed for Fruit and Nut Loaf

• Dried Figs, Dried Peaches, Raisins: These fruits add natural sweetness and create a rich, moist texture to the loaf.
• Boiling Water, Reserved Liquid: The hot water softens the fruits and provides moisture for the dough.
• Plain Flour, Bakers Flour: These flour types create the perfect structure and texture for the bread.
• Dried Yeast, Ground Ginger: The yeast helps the bread rise, while ginger adds a warm, subtle spice.
• Walnuts: Walnuts bring a delightful crunch and nutty flavor to the loaf.
• Honey, Orange Rind: Honey provides natural sweetness and helps the bread brown, while orange rind adds a bright, citrusy note.
• Melted Butter, Flour (for dusting): Butter greases the pan and adds richness, while flour prevents sticking.

Steps for Baking Fruit and Nut Loaf

Step 1: Soak Dried Fruits

Gather dried figs, dried peaches, and raisins in a large heatproof bowl. Pour boiling water over the fruits and let them soften for 30 minutes.

Drain the fruits thoroughly, squeezing out excess liquid. Save one cup of the liquid for later use.

Step 2: Create Dough Base

• Plain flour
• Bakers flour
• Dried yeast
• Ground ginger
• Walnuts
• Drained fruits

In a separate jug, combine the reserved liquid, honey, and orange rind. Create a well in the center of the flour mixture and pour in the honey mixture.

Stir with a wooden spoon, then use hands to form a cohesive dough.

Step 3: Knead and First Rise

Transfer dough to a lightly floured surface.

Knead for 10 minutes until smooth and elastic. Brush a large bowl with melted butter and dust with flour.

Place dough in the bowl, turning to coat. Cover with plastic wrap or damp tea towel.

Let rise in a warm, draft-free spot for 1.5 hours or until doubled in size.

Step 4: Shape and Second Rise

Preheat oven to 390F (200C).

Prepare an 8 x 22 cm loaf pan by brushing with melted butter and dusting with flour. Punch down the dough, knead briefly on a floured surface.

Place dough in the prepared pan. Cover and let rise for another hour until doubled.

Step 5: Bake to Perfection

Slide the loaf into the preheated oven. Bake for 45-50 minutes until golden brown.

Check doneness by tapping the base – it should sound hollow. Remove from oven and transfer to a wire rack to cool completely.

Notes for Tasty Fruit and Nut Loaf

• Ensure dried fruits are completely softened by soaking in boiling water, which helps them become plump and juicy, enhancing the loaf's overall moisture and flavor.
• Use lukewarm liquid when mixing yeast to prevent killing the active cultures, which ensures proper dough rising and a light, airy texture.
• Knead the dough consistently for 10 minutes to develop gluten, creating a smooth, elastic consistency that results in a better bread structure.
• Find a draft-free, warm area like near a preheated oven to help the dough rise effectively, which promotes better volume and texture in the final loaf.

Mix-In Ideas for Fruit and Nut Loaf

• Gluten-Free Fruit and Nut Bread: Replace plain and bakers flour with gluten-free flour blend, ensuring the same texture and rise while accommodating wheat sensitivities.
• Vegan Honey Alternative Loaf: Swap honey with maple syrup or agave nectar and use plant-based butter for greasing, creating a completely vegan-friendly version of the bread.
• Low-Sugar Nutty Fruit Loaf: Reduce honey quantity and incorporate sugar-free dried fruits like unsweetened cranberries or chopped apricots to lower overall sugar content while maintaining rich flavor profile.
• Nut-Free Fruit Bread Option: Eliminate walnuts and replace with seeds like sunflower or pumpkin seeds, providing crunch and nutrition for those with nut allergies.

What Matches Well With Fruit and Nut Loaf

• Pair with Warming Mulled Wine: Complement the rich, fruity loaf with a spiced mulled wine that echoes the bread's ginger and dried fruit notes, creating a cozy winter drinking experience.
• Serve with Creamy Mascarpone Spread: Top slices with a dollop of smooth mascarpone cheese mixed with a touch of honey, enhancing the loaf's nutty and sweet undertones.
• Match with Vanilla Bean Ice Cream: Enjoy a slice alongside a scoop of creamy vanilla bean ice cream, allowing the cold, smooth texture to contrast with the warm, dense bread.
• Accompany with Spiced Chai Tea: Brew a robust chai tea that complements the loaf's warming spices, creating a harmonious blend of flavors and aromas.

How to Store Fruit and Nut Loaf

• Store the loaf in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator. Keep it away from strong-smelling foods to preserve its delicate flavor.
• Slice the loaf completely, wrap each slice individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for maximum freshness and easy single-serving access.
• Keep the loaf at room temperature in a sealed container or bread box for 2-3 days, ensuring it stays away from direct sunlight or heat sources.
• Warm individual slices in a toaster or microwave for 10-15 seconds. For oven reheating, wrap in foil and warm at 160C for 5-7 minutes to restore moisture and maintain soft texture.

Fruit And Nut Loaf Recipe

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4.6 from 21 reviews

• Total Time: 3 hours
• Yield: 12 1x

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Description

Homemade fruit and nut loaf combines rich Mediterranean flavors with hearty texture. Packed with wholesome ingredients, this comforting bread promises a delightful slice of warmth that invites you to savor each delectable bite.

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Ingredients

Scale 1x2x3x

Fruits:

• 200 grams (1 cup) dried figs
• 200 grams (1 cup) dried peaches
• 65 grams (1/3 cup) raisins
• 1 tablespoon finely grated orange rind

Dry Ingredients:

• 500 grams (3 1/3 cups) plain flour
• 2 tablespoons bakers flour
• 2 teaspoons (14 grams/2 sachets) dried yeast
• 1 teaspoon ground ginger
• 100 grams (1 cup) walnut halves

Liquids and Extras:

• 500 milliliters (2 cups) boiling water
• 60 milliliters (1/4 cup) honey
• Melted butter, to grease
• Plain flour, extra, to dust

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Instructions

1. Soak the dried figs, peaches, and raisins in boiling water for 30 minutes until softened, then drain thoroughly, reserving 250ml of the liquid and ensuring the fruit is well-squeezed.
2. In a large mixing bowl, combine plain flour, bakers flour, dried yeast, ground ginger, and chopped walnuts with the drained fruit mixture.
3. Whisk the reserved liquid with honey and orange rind in a separate jug, then create a well in the flour mixture and pour in the liquid.
4. Mix the ingredients with a wooden spoon, then knead by hand until a cohesive dough forms.
5. Transfer the dough to a floured surface and knead for 10 minutes until smooth and elastic.
6. Grease a large bowl with melted butter and lightly dust with flour, then place the dough inside, coating it with butter.
7. Cover the bowl with plastic wrap and let the dough prove in a warm, draft-free location for 1.5 hours until it doubles in size.
8. Preheat the oven to 200C (390F) and prepare an 8 x 22 cm loaf pan by brushing with melted butter and dusting with flour.
9. Punch down the risen dough, knead briefly on a floured surface, and place into the prepared loaf pan.
10. Cover the pan and let the dough prove for an additional hour until it doubles in size again.
11. Bake for 45-50 minutes until the loaf turns golden brown and sounds hollow when tapped.
12. Remove from the oven and cool completely on a wire rack before serving.

Notes

• Ensure fruit is thoroughly drained to prevent excess moisture affecting dough consistency.
• Toast walnuts briefly before adding to enhance their nutty flavor and provide extra crunch.
• Replace some dried fruits with alternative options like apricots or cranberries for variety.
• Use room temperature ingredients to help yeast activate more effectively during proving process.

• Prep Time: 2 hours 10 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 196 kcal
• Sugar: 16 g
• Sodium: 3 mg
• Fat: 5 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 4.2 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg