Description
This Fruit and Nut Loaf is a hearty, flavorful bread packed with dried fruits and crunchy nuts. The loaf is naturally sweetened, with a perfect balance of moistness and texture. It’s perfect for breakfast, an afternoon snack, or a delicious homemade gift. The medley of raisins, apricots, and walnuts adds a satisfying sweetness and crunch, making each slice a delightful treat.
Ingredients
Scale
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk)
- 1 cup mixed dried fruit (raisins, currants, dried apricots, chopped dried figs, etc.)
- 1/2 cup chopped nuts (walnuts, pecans, almonds, etc.)
- 1/4 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1 tablespoon honey (optional, for added sweetness)
Instructions
-
Prepare the Loaf:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, or lightly grease it with butter. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside. - Cream Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until fully incorporated. - Add Wet Ingredients:
Slowly add the buttermilk and orange juice to the butter mixture, mixing until combined. The mixture may look a bit lumpy or curdled, but that’s normal. - Fold in Dry Ingredients:
Gradually fold the dry ingredients into the wet ingredients, stirring gently to combine until just incorporated. Be careful not to overmix, as this could result in a denser loaf. - Add the Fruit and Nuts:
Gently fold in the dried fruit, chopped nuts, and orange zest. The dough will be thick, but it should hold together well. - Transfer to Pan:
Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Drizzle the top with honey, if using, for extra sweetness and shine. - Bake the Loaf:
Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean, or with a few moist crumbs attached. The top should be golden brown. - Cool:
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve:
Once cooled, slice the loaf into thick slices and serve as a snack, breakfast, or dessert. It pairs wonderfully with a cup of tea or coffee.
- Preheat the Oven:
Notes
- Variations:
- You can swap the dried fruits based on your preference. Dried cranberries, cherries, or dates also work wonderfully in this recipe.
- For a more decadent treat, you can drizzle the loaf with a simple glaze made of powdered sugar and milk once it’s cooled.
- Storage:
This loaf can be stored at room temperature in an airtight container for up to 4-5 days. It also freezes well—wrap it tightly and freeze for up to 3 months. Thaw before serving. - For a Vegan Version:
Substitute the butter with coconut oil or a plant-based margarine, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40 mg