Easy Fruit Bread Recipe
Introduction
This easy fruit bread is a delightful treat filled with a mix of cranberries, raisins, currants, and optional dried cherries. Soft, spiced, and naturally sweetened with dried fruits, it’s perfect for breakfast or an afternoon snack.
Ingredients
- 357 g Flour (or 2 3/4 cups loosely packed)
- 210 ml Warm water (1 cup + 2 tbsp)
- 1 tsp Instant yeast (or 1 1/4 tsp Active dry yeast)
- 1 tsp Salt (or 5.9 g)
- 42.6 g Butter (or 3 tbsp), melted
- 32 g Sugar (or 2 1/2 tbsp, adjust to taste)
- 80-90 g Cranberries (about 1/2 cup)
- 80-90 g Raisins (about 1/2 cup)
- 60-70 g Currants (about 1/2 cup)
- 80-90 g Dry whole cherries (optional, about 1/2 cup)
- 1/2 tsp Cinnamon powder
- 1/4 tsp Cardamom powder
- 1/4 tsp Nutmeg powder (optional)
- 1/2 tsp Vanilla sugar or pure vanilla extract
Instructions
- Step 1: In a bowl, combine lukewarm water, sugar, salt, and yeast. Stir until dissolved. Add the melted butter, then gradually add the flour, mixing to form a shaggy dough without dry patches.
- Step 2: Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until nearly doubled in size. Longer in cooler rooms, up to 1.5 hours.
- Step 3: Gently fold the dried fruits into the risen dough by pulling the dough from the sides toward the center to incorporate the fruits while slightly deflating the dough. Avoid overworking to prevent toughening.
- Step 4: Shape the dough into a rectangle matching the length of your loaf pan. Roll the dough like a jelly roll and place it into a greased loaf pan. Cover again and let rise in a warm spot for 90 minutes.
- Step 5: Preheat the oven to 350°F (175°C). Brush the top of the risen dough with beaten egg for a golden, glossy finish.
- Step 6: Bake for 34-35 minutes at 350°F. Then lower the temperature to 325°F (160°C) and bake for an additional 4-5 minutes. If the top browns too quickly, tent with foil after 25 minutes.
- Step 7: Remove the bread from the oven and let it rest in the pan for 2-3 minutes. Then, unmold the loaf to prevent sogginess from trapped steam.
- Step 8: Optionally, brush the warm bread with butter for a softer crust. Allow the bread to cool completely for 2-3 hours before slicing to let residual baking finish inside the loaf.
Tips & Variations
- Replace any of the dried fruits with your favorites like chopped apricots or dates for a different flavor.
- Use active dry yeast if instant yeast is unavailable, but increase quantity slightly and proof the yeast in warm water before mixing.
- For a softer crust, apply butter while the bread is still warm after baking.
- Try adding chopped nuts such as walnuts or pecans for additional texture.
Storage
Store the fruit bread in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, slice and freeze the bread up to 1 month. To reheat, toast slices directly or warm in the oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I knead this dough?
This recipe does not require kneading. The dough is mixed to a shaggy consistency and relies on rising times to develop gluten and texture.
Why is residual baking important?
Allowing the bread to cool completely after baking lets the trapped steam finish cooking the center of the loaf. Cutting too early can result in a doughy or crumbly texture inside.
Print
Easy Fruit Bread Recipe
- Total Time: 3 hours 45 minutes
- Yield: 1 loaf (approximately 8-10 servings) 1x
- Diet: Vegetarian
Description
This Easy Fruit Bread recipe yields a soft, flavorful loaf packed with a medley of dried fruits and warm spices. Perfect as a sweet breakfast treat or an indulgent snack, this no-knead fruit bread features cranberries, raisins, currants, and optional dried cherries combined with cinnamon, cardamom, nutmeg, and vanilla. Lightly sweetened and enriched with butter, this bread rises twice before baking to a golden brown crust with a tender, moist crumb inside. The method involves mixing, two proofings, shaping, and baking, making it approachable for bakers of all skill levels.
Ingredients
Dough Ingredients
- 357 g Flour (or 2 3/4 cups loosely packed)
- 210 ml Warm water (1 cup plus 2 tbsp)
- 1 tsp Instant yeast (or 1 1/4 tsp active dry yeast)
- 1 tsp Salt (approximately 5.9 g)
- 42.6 g Butter (3 tbsp), melted
- 32 g Sugar (2 1/2 tbsp or more to taste)
Dry Fruits and Spices
- 80–90 g Cranberries (about 1/2 cup)
- 80–90 g Raisins (about 1/2 cup)
- 60–70 g Currants (about 1/2 cup)
- 80–90 g Dry whole Cherries (optional, about 1/2 cup)
- 1/2 tsp Cinnamon powder
- 1/4 tsp Cardamom powder
- 1/4 tsp Nutmeg powder (optional)
- 1/2 tsp Vanilla sugar or Pure vanilla extract
Instructions
- Prepare the dough: In a bowl, combine lukewarm water, sugar, salt, and yeast. Stir to dissolve thoroughly. Add the melted butter, then gradually add the flour. Stir and combine ensuring no dry patches remain, forming a shaggy dough mass. If using volume measurements, adjust to form a coherent dough.
- First proofing: Cover the bowl tightly with plastic wrap and let the dough rise in a warm environment for about 1 hour or until nearly doubled in size. Cooler room temperatures can extend this up to 1 1/2 hours.
- Shape the dough and incorporate fruits: After rising, gently deflate the dough by folding it from the sides into the center. This step incorporates the dried fruit mixture evenly while preventing overworking, which would make the dough too elastic. Press the dough into a rectangle matching the length of your loaf pan. Roll it like a jelly roll and place it into a greased loaf pan. Cover again with cling film for the next rise.
- Final rising: Let the rolled dough rise again in a warm place for 90 minutes. Due to the heavy fruit content, this longer rise allows proper fermentation and development. After rising, prepare an egg wash by lightly beating an egg and brush it over the top to give a glossy golden finish after baking.
- Bake the fruit bread: Preheat the oven to 350°F (175°C). Bake the loaf for 34–35 minutes, then reduce the temperature to 325°F (160°C) and continue baking for another 4–5 minutes. The top will brown around 25 minutes, but wait until fully baked to avoid a doughy center. Tent with foil if browning too quickly. Once done, remove from oven and let it sit 2–3 minutes in the pan before demolding to avoid sogginess.
- Cooling and serving: Optionally, smear the warm bread’s top with butter for a softer crust. Allow the loaf to cool completely (2–3 hours) to finish residual baking inside. Slicing too early can cause a crumbly texture and yeasty smell in the center. This fruit bread is excellent for thick slices and makes delicious French toast.
Notes
- Use lukewarm water to activate yeast properly without killing it.
- Adjust sugar to taste depending on sweetness preference.
- Do not overwork the dough during fruit incorporation to maintain softness.
- Room temperature affects rising times; colder environments require longer proofing.
- Egg wash provides a shiny, golden crust; omit for a matte finish.
- Tent with foil if browning too fast during baking to prevent burning.
- Allow bread to cool completely before slicing to ensure proper texture and residual baking.
- This is a no-knead bread making it an easier option for beginners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
Keywords: fruit bread, easy bread recipe, no knead bread, dried fruit bread, spiced bread, home baked bread, cranberry bread, holiday bread
