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Spiced fruit loaf

Spiced fruit loaf

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Rating: 4 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per slice
HighlightNutrientUnit
kcal190
low infat4g
saturates2g
carbs36g
sugars14g
fibre2g
protein5g
low insalt0.35g
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Ingredients

For the dough

For the spices

For the dried fruit

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 5

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

RECIPE TIPS
DON'T HAVE TWO LOAF TINS?

Just shape the fruit loaf dough into 2 round or oval loaves and sit them on a flour-dusted baking sheet before proving and baking.

MORE EASTER BAKING

Use the same basic dough to make Chelsea buns and Hot cross buns - see 'Goes well with' recipes.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

Rating: 4 out of 5.24 ratings

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