Spiced fruit loaf

Spiced fruit loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 30 mins Cook: 20 mins Plus soaking, rising and proving

More effort

Makes 2 x 2lb loaves, each cuts into 8 slices

A treat when freshly baked and spread with butter, then try it toasted for breakfast the next day

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal190
  • fat4g
  • saturates2g
  • carbs36g
  • sugars14g
  • fibre2g
  • protein5g
  • salt0.35g
Save to My Good Food
Please sign in or register to save recipes.


    For the dough

    • 450g strong white flour, plus extra for dusting



      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 2 x 7g sachets easy-blend yeast



      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 50g caster sugar
    • 150ml warm milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 1 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 50g unsalted butter, melted, plus extra for greasing
    • oil, for greasing

    For the spices

    • 1½ tsp ground cinnamon
    • 1 tsp ground ginger

    For the dried fruit

    • 50g dried apricot, chopped
    • 50g dried fig, chopped



      Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

    • 50g pitted date, chopped



      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    • 50g sultana
    • 50g glacé cherry, chopped
    • juice 1 orange



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


    1. Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.

    2. 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.

    3. 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.

    4. 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.

    5. Bake for 20 mins, then cool in the tins before turning out and slicing.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    16th Jan, 2013
    My family love this fruit loaf. I have made it many times. It is difficult to get the yeast started, I now make a starter with the warmed milk and half the sugar, add the yeast and wait for 30 mins until it froths. It makes 2x2lb loaf tins but not quite as big as a normal loaf. Takes 35-40 mins to bake NOT 20mins as stated
    10th Jan, 2013
    My dough didn't rise, and I used the breadmaker! Very odd! Also, shouldn't this make 2x1lb loaves, not 2x2lbs??
    12th Mar, 2014
    You might make sure the yeast you are using is fresh. Old yeast is dead yeast and it will not rise. I hope this will help.
    27th Nov, 2012
    Good recipe, absolutely delicious and freezes well. But the timings are all wrong. I have made it three times now. It takes a couple of hours to rise. Apparently a slow rise is quite normal for high sugar recipes. Just give yourself plenty of time. More annoying though, it takes 40 minutes to bake, not 20. If in doubt check with a meat thermometer that the centre is above 90 degrees C Bearing this in mind it is worth a go. Also, it is fine if you just chuck all the ingredients into a Kitchen Aid with a dough hook and mix on slow speed for 5 mins
    23rd Oct, 2012
    Having grumbled above about the bread not being cooked through, I have now discovered the problem was that well-known mistake: Nosy Husband. I can't find a way to delete or edit my comment. Nosy Husband has admitted opening and closing the oven door "a couple of times" (yeah), having a good prod and taking the loaves out of the oven. If it were not for Nosy Husband, I am sure the recipe would have been cooked through. As it is, I've told him his bread is in the bin.
    23rd Oct, 2012
    This was easy to prepare, the dough rose (twice) and I took it out of the oven after the 20 minutes indicated. However, when I cut into the loaf it was uncooked in the middle, and by then it was too late to do anything other than throw it into the bin. I have a fan oven and used an independent thermometer so I know the oven temperature was spot on; I divided the loaf equally and both were uncooked in the middle. I am so disappointed and annoyed at the waste.
    6th Jul, 2012
    Took double the stated time...is the temperature right?! Tasty but frustrating trying to cook it properly!
    20th Apr, 2012
    I followed this exactly, not too sure which of my tins is the 2 pound one, but I put it in the one that fit! It has taken all day to prove though! I'm sure that I put the yeast in at the start, but it didn't raise all night, even after the first hour in a 40 degree oven that i usually use for raising loaves. I hydrated another 2 tsps of yeast this morning and kneadd it in. It's been 8 hours since then and it's only just made it to the top of the tin. Is it the juice slowing things down? most of the rest of these ingredients have been in my bread at some point.
    9th Apr, 2012
    Very nice. I need a bit of practice with my breadmaker lol but the half I cooked in the oven was very successful. No figs used but otherwise to the letter. Will make again - nice and simple so a good choice for over Easter.
    6th Apr, 2012
    The picture looks good and seems more bread than fruit yet the recipe calls for 250 g fruit, which seems like a lot to me - half the weight of flour in fact. Does it seem very fruity? Will it be too boring if I reduce the amount of fruit, as I am tempted to do? Want to give this a go this w/e and with lots of other rich foods a slightly plainer fruit bread would be preferrable.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?