Spiced fruit loaf

Spiced fruit loaf

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(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
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    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    4th Nov, 2011
    I prefer more of a hot-cross-bun taste so I now make this dough with 2tsp cinnamon, 2tsp mixed spice and 150g dried mixed fruit (not soaking in orange juice though I may try this some time!) - absolutely delicious.
    16th Sep, 2011
    Made this today using a Magimix for the dough and thought I'd knead in the fruit by hand. Bad idea, maybe 'cos the fruit is wet. So I put dough and fruit back in the mixer and carried on as per the recipe. The fruit didn't get broken down in the mixer as I feared it would and it tastes delicious.
    12th Jul, 2011
    does this work well made/baked in a breadmaker?
    22nd Mar, 2011
    This turned out to be a lovely light fruity loaf, the orange juice kept it nice and moist the next day. I used mixed fruit rather than mix myslef and used the dough setting on the breadmaker to mix and prove. All the family loved it. Will definitely use again.
    6th Dec, 2010
    Excellent and so easy to make!


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