Fruit Bread Recipes

FRESH FRUIT BREAD

Steps:

• Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
• Carefully fold in fruit.
• Pour into two prepared bread pans and bake at 350° for one hour.
• This recipe may be doubled.
• Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
• Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.

BASIC FRUIT BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
• Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
• Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.

LEFTOVER FRUIT BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray. Line the pan with overhanging parchment and spray the parchment.
• Mash the banana in a medium bowl with a fork. Add the sugar, butter, yogurt, orange juice, vanilla and egg and whisk.
• Mix together the baking soda, salt and 1 1/2 cups of the flour in a bowl. Fold the dry mixture into the banana mixture with a spatula. Toss the peaches and blueberries with the remaining 2 tablespoons flour and fold into the batter. Pour the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then use the overhanging parchment to transfer the loaf to a rack to cool completely.

HARVEST FRUIT BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.

EASY FRUIT LOAF

Steps:

• Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
• Allow to cool for a few minutes then stir in flour and spices and baking soda.
• Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
• Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
• Serve cut in slices and buttered.

SPICED FRUIT LOAF

Steps:

• Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Bake for 20 mins, then cool in the tins before turning out and slicing.

FRUIT BREAD

Steps:

• Weigh out all the Ingriedients, you have to make sure it is exact or the bread could go wrong.
• Mix the flour, mixed fruit and salt together. Dissolve the yeast in the warm water. ** with the mixed fruit I just measured this by eye as some people like loads of fruit and other just a small amount. I would say I out about 200-300g in mine. **
• Once the yeast is completely dissolved in warm water, slowly pour into the flour mix, and stir with a spatula or wooden spoon.
• As you gradually pour the water in the mix will start to stick together you may need a little less or more water. If the dough is too sticky stop adding water and add just a sprinkling of flour.
• Take the dough out and knead for 5-10mins it should be of an elasticity consistence and not too dry and not too wet. It should not stick to your work surface, if this happens keep kneading.
• Once kneaded place back in the bowl and cover with a cloth and leave to rise in a warm place, for around 20mins. Whilst this is happening grease the tin of your choice with a small amount of oil or butter.
• Once risen take the dough out and knead again. Knocking all the air out. I chose a ringed tin for my bread so I cut the bread into small sections and rolled into balls and placed in the tin. You can use and shape tin you like or just a baking try is fine. Sprinkle rolled oats over the top
• Leave to rise for another 20mins to half an hour placing a tea towel over the top and spray it with water to keep a crust from forming on the bread while rising. After 20mins place in an oven preheated of 200c
• Leave the bread for 30mins then check on it, if it is still springy leave in for a further 10mins, after take out and tip the bread out of the tin, place back in the oven at 150c to cook underneath side.
• After 20mins check the bread tapping the bottom and if you get a hollow sound it's done. Turn the bread over and place the tea towel back on top spraying with water again, this keeps a crust on the bread. Once cooled you r ready to eat your bread