Description

This fruit bread recipe produces a soft, flavorful loaf loaded with dried fruits and warm spices. Perfect for breakfast, a snack, or even a festive treat! The blend of raisins, cranberries, currants, and cherries creates a delightful sweetness, balanced by a touch of cinnamon and cardamom.

Ingredients

Scale

For the Dough:

357 g Flour (or 2 3/4 cups, loosely packed)

210 ml Warm water (1 cup minus 2 tbsp)

1 tsp Instant yeast (1 1/4 tsp active dry yeast)

1 tsp Salt (5.9 g)

42.6 g Butter (3 tbsp, melted)

32 g Sugar (2 1/2 tbsp or more, as preferred)

For the Fruit Mix:

80–90 g Cranberries (~1/2 cup)

80–90 g Raisins (~1/2 cup)

60–70 g Currants (~1/2 cup)

80–90 g Dried whole cherries (optional, ~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

1️⃣ Prepare the Dough

In a large bowl, combine warm water, sugar, salt, and yeast. Stir until dissolved.

Add melted butter and mix well.

Gradually add flour, stirring until no dry patches remain. The dough should form a shaggy mass.

2️⃣ First Proofing

Cover the bowl with plastic wrap and let the dough rise in a warm environment for about 1 hour, or until nearly doubled in size.

If the room is cool, allow 1 1/2 hours for proofing.

3️⃣ Shape the Dough

Once risen, incorporate the fruit mix into the dough by folding it in gently to avoid overworking.

Flatten the dough into a rectangle, roll it up jelly-roll style, and place it seam-side down into a greased loaf pan.

Cover with cling film and let it rest for another 90 minutes in a warm environment.

4️⃣ Final Proofing

After 90 minutes, the dough should be well-risen. Brush the top with a light egg wash (optional) for a glossy finish.

5️⃣ Bake the Bread

Preheat your oven to 350°F (180°C). Bake the loaf for 34–35 minutes.

Lower the temperature to 325°F (165°C) and bake for an additional 4–5 minutes.

If the top browns too quickly, tent it with aluminum foil after 25 minutes.

6️⃣ Cool the Bread

Let the loaf sit in the baking pan for 2–3 minutes.

Remove it from the pan and allow it to cool completely on a wire rack for 2–3 hours before slicing.

Notes

For softer crust, brush the warm loaf with butter immediately after baking.
Letting the bread cool completely ensures the residual heat fully bakes the interior, preventing a doughy center.
Thick slices are perfect for French toast or toasted with butter.