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Spiced fruit loaf

Spiced fruit loaf

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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
low infat4g
low insalt0.35g


For the dough

  • 450g strong white flour , plus extra for dusting
  • 2 x 7g sachets easy-blend yeast
  • 50g caster sugar
  • 150ml warm milk
  • 1 egg , beaten
  • 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
  • 50g pitted date , chopped
  • 50g sultana
  • 50g glacé cherry , chopped
  • juice 1 orange


  • 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.


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.


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

Recipe from Good Food magazine, April 2010

Goes well with


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A star rating of 3.6 out of 5.27 ratings

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