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

Scale

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