Who doesn’t love the aroma of fresh bread wafting through the kitchen? And when it’s homemade fruit bread packed with delicious dried fruits and warm spices, it’s truly a special treat! This recipe is the perfect balance of sweetness, texture, and flavor. Whether you’re looking for a breakfast option, a sweet snack, or a way to elevate your French toast game, this fruit bread will quickly become a household favorite.
Let’s dive right into making this delightfully fruity bread that’s as beautiful as it is tasty. Get your apron on and your loaf pan ready—because you’re about to bake something amazing!
Why This Fruit Bread is Special
There’s something magical about the combination of soft, pillowy bread and bursts of sweet, tangy dried fruits. The cranberries, raisins, currants, and cherries (optional but highly recommended!) pair beautifully with the warm spices of cinnamon, cardamom, and nutmeg. Plus, the hint of vanilla adds an aromatic touch that makes this bread irresistible.
The Ingredients You’ll Need
Before we get started, let’s gather everything you need for this recipe:
For the Dough:
- 357 g (2 3/4 cups loosely packed) all-purpose flour
- 210 ml (1 cup minus 2 tbsp) warm water
- 1 tsp instant yeast (or 1 1/4 tsp active dry yeast)
- 1 tsp salt (5.9 g)
- 42.6 g (3 tbsp) butter, melted
- 32 g (2 1/2 tbsp) sugar (adjust to taste)
For the Fruit Mix:
- 80-90 g (1/2 cup) dried cranberries
- 80-90 g (1/2 cup) raisins
- 60-70 g (1/2 cup) currants
- 80-90 g (1/2 cup) dried whole cherries (optional)
- 1/2 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder (optional)
- 1/2 tsp vanilla sugar or 1/2 tsp pure vanilla extract
Step 1: Prepare the Dough
To begin, we’re going to bring our dough to life! The base of this bread is soft, light, and sturdy enough to hold the fruit mix without falling apart.
- In a large mixing bowl, combine warm water, sugar, salt, and yeast. Stir until the yeast and sugar dissolve completely. The water should be warm to the touch but not hot—about 100°F (37°C) is ideal.
- Add the melted butter to the mixture, stirring to combine.
- Gradually incorporate the flour. Add it in small amounts, stirring as you go to ensure no lumps remain. The dough will come together into a shaggy consistency, but don’t worry—it’s supposed to look like this!
- Once all the flour is mixed in and there are no dry patches, you’ve got your dough base ready to proof.
Step 2: First Proofing
This is where the magic of yeast happens, and your dough starts to rise into its fluffy potential.
- Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free area. If your kitchen is cool, you can preheat your oven to 200°F (93°C), then turn it off and let the dough rise in the slightly warm environment.
- Let the dough proof for about 1 hour or until it has doubled in size. If your room is cooler, you might need to wait up to 1 1/2 hours.
- While the dough is rising, take this time to prepare the fruit mix.
Step 3: The Fruity Mix
The star of the show—this vibrant mix of dried fruits and spices is what makes this bread stand out.
- In a medium bowl, combine the dried cranberries, raisins, currants, and cherries (if using). Add the cinnamon, cardamom, nutmeg, and vanilla sugar or extract. Mix everything thoroughly to ensure the fruits are evenly coated with the spices.
- Set the mixture aside until your dough is ready for the next step. The spices will infuse the fruit, adding depth of flavor to every bite of your bread.
Next Steps: Incorporating the Fruit and Shaping the Dough
Homemade Fruit Bread: Step-by-Step Guide
Welcome back! Now that your dough has risen to perfection and your fruit mix is prepped and ready, it’s time to bring everything together. This part of the process is where the magic truly happens, as we’ll fold the spiced fruits into the dough and prepare it for baking. Let’s roll up our sleeves and dive right in!
Step 4: Incorporate the Fruit Mix
This is the step where your dough becomes a beautiful, fruit-studded masterpiece.
- Deflate the Dough: Gently press down the risen dough to release the air. This helps create a more even texture in the final bread.
- Add the Fruits: Sprinkle the spiced fruit mixture evenly over the dough. Using your hands or a sturdy spatula, fold the fruits into the dough. Be gentle to avoid tearing the dough, but make sure the fruits are evenly distributed throughout.
- Pro Tip: Avoid overworking the dough at this stage. Too much handling can make it overly elastic, which could result in a denser loaf.
Step 5: Shape the Dough
Now it’s time to shape your dough and get it ready for its final rise.
- Lightly Flatten the Dough: Turn the dough out onto a lightly floured surface. Using your hands, press it into a rectangle shape. The width of the rectangle should match the length of your loaf pan.
- Roll the Dough: Starting from one short end, roll the dough tightly into a log. This step creates a swirl of fruit throughout the loaf.
- Place in the Pan: Grease a standard loaf pan and place the rolled dough seam-side down into the pan. Gently press it down to ensure it fills the pan evenly.
- Cover and Let Rise: Cover the loaf pan with plastic wrap or a damp kitchen towel. Let it rise in a warm place for about 90 minutes, or until it has risen significantly.
Step 6: Egg Wash and Bake
Your bread is almost ready to hit the oven! This step adds that golden, glossy finish that makes your fruit bread look as good as it tastes.
- Preheat the Oven: About 15 minutes before your bread is ready to bake, preheat your oven to 350°F (175°C).
- Apply the Egg Wash: In a small bowl, lightly beat an egg. Brush the top of the risen dough with the egg wash. This step is optional but highly recommended for a shiny, professional finish.
- Bake the Bread: Place the loaf in the preheated oven and bake for 34–35 minutes. Reduce the oven temperature to 325°F (160°C) and bake for an additional 4–5 minutes. If the top begins to brown too quickly, tent the loaf with aluminum foil after 25 minutes.
Step 7: Cool the Bread
Cooling your bread properly is just as important as baking it. It ensures the texture and flavor are just right.
- Initial Cooling: Remove the bread from the oven and let it sit in the pan for 2–3 minutes. This allows the loaf to firm up slightly and makes it easier to remove from the pan.
- Demold the Bread: Carefully turn the loaf out onto a wire rack. Let it cool completely—this usually takes 2–3 hours. Cooling is crucial as it allows the residual baking process to finish and prevents a gummy texture.
- Pro Tip: Resist the urge to slice into the bread while it’s still warm. The cooling time allows the crumb structure to set, making for cleaner slices and better texture.
Step 8: Slice and Serve
The moment you’ve been waiting for—time to enjoy your homemade fruit bread!
- Use a serrated knife to slice the bread once it’s fully cooled. The dried fruits and spices create a beautiful mosaic pattern in every slice.
- Serve as-is, toast it lightly with butter, or transform it into decadent French toast. No matter how you enjoy it, this bread is guaranteed to impress!
Tips for Perfection
- Flour Consistency: If your dough feels too sticky when mixing, add a tablespoon of flour at a time until it comes together. Conversely, if it’s too dry, add a teaspoon of water to soften it.
- Storage: Store your fruit bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month.
- Fruit Variations: Feel free to experiment with different dried fruits like apricots, figs, or chopped dates for a personalized twist.
Frequently Asked Questions
1. Can I use fresh fruit instead of dried fruit?
It’s best to stick with dried fruits for this recipe. Fresh fruit contains a lot of moisture, which can make the dough too wet and affect the bread’s texture. If you want to experiment, consider using freeze-dried fruits for a similar flavor boost without the added moisture.
2. Can I make this bread without a loaf pan?
Yes! If you don’t have a loaf pan, shape the dough into a round or oval loaf and bake it on a parchment-lined baking sheet. Keep in mind that the baking time may vary slightly, so check for doneness by tapping the bottom of the bread—it should sound hollow.
3. What if I don’t have all the spices listed?
No problem! While cinnamon, cardamom, and nutmeg create a warm, spiced profile, you can customize the flavors based on what you have. Pumpkin pie spice or even just cinnamon alone will still make a delicious bread.
4. Can I use whole wheat flour instead of all-purpose flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser texture. Using 100% whole wheat flour might make the bread too heavy, so it’s best to mix it with all-purpose.
5. How do I prevent my bread from over-browning?
If the top of your bread starts to brown too quickly, tent it with a piece of aluminum foil about 20–25 minutes into the bake. This will allow the center to cook through without burning the crust.
6. How can I make this bread vegan?
To make a vegan version, replace the butter with a plant-based alternative and skip the egg wash. You can brush the top with a little non-dairy milk or melted coconut oil for a similar golden finish.
7. Can I add nuts to this bread?
Absolutely! Chopped nuts like walnuts, pecans, or almonds make a great addition. Just fold them into the dough along with the dried fruits for an extra crunch.
Conclusion: Why You’ll Love This Homemade Fruit Bread
There’s something incredibly satisfying about baking your own bread—especially one as flavorful and versatile as this homemade fruit bread. Each slice is packed with bursts of sweet, spiced fruits and the soft, pillowy texture of freshly baked dough. Whether you enjoy it for breakfast, as a snack, or transformed into indulgent French toast, this bread is sure to delight.
Plus, it’s a recipe you can truly make your own. Swap out the fruits, adjust the spices, or even add your favorite mix-ins to suit your taste. It’s the perfect way to impress your family and friends—or just treat yourself to something special.
If you try this recipe, I’d love to hear how it turned out! Share your thoughts, tips, and variations in the comments below. And if you’re feeling extra generous, snap a photo of your masterpiece and share it on social media. Let’s inspire others to embrace the joy of homemade baking!
Print
Homemade Fruit Bread
- Total Time: 3 hours 30 minutes
Description
This fruit bread is soft, slightly spiced, and packed with a mix of delicious dried fruits. It’s a perfect treat for breakfast, snacks, or even as a base for decadent French toast. The recipe is simple, no-knead, and full of warm spices that complement the sweetness of the dried fruits.
Ingredients
For the Dough:
- 357 g (2 3/4 cups loosely packed) all-purpose flour
- 210 ml (1 cup minus 2 tbsp) warm water
- 1 tsp instant yeast (or 1 1/4 tsp active dry yeast)
- 1 tsp salt (5.9 g)
- 42.6 g (3 tbsp) butter, melted
- 32 g (2 1/2 tbsp) sugar (adjust to taste)
For the Fruit Mix:
- 80–90 g (1/2 cup) dried cranberries
- 80–90 g (1/2 cup) raisins
- 60–70 g (1/2 cup) currants
- 80–90 g (1/2 cup) dried whole cherries (optional)
- 1/2 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder (optional)
- 1/2 tsp vanilla sugar or 1/2 tsp pure vanilla extract
Instructions
1️⃣ Prepare the Dough:
In a large bowl, mix warm water, sugar, salt, and yeast until dissolved.
Stir in melted butter.
Gradually add flour to the liquid mixture, stirring until combined into a shaggy dough with no dry patches.
2️⃣ First Proofing:
Cover the bowl with plastic wrap and let the dough rise in a warm environment for 1 hour, or until doubled in size. If the room is cooler, allow up to 1 1/2 hours.
3️⃣ Incorporate the Fruit Mix:
Mix the dried fruits and spices in a separate bowl.
Gently fold the fruit mix into the risen dough, deflating it slightly in the process. Avoid overworking to prevent the dough from becoming too elastic.
4️⃣ Shape the Dough:
Lightly press the dough into a rectangle. The width should match the length of your loaf pan.
Roll the rectangle into a log and place it seam-side down in a greased loaf pan. Cover with plastic wrap.
5️⃣ Final Rising:
Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.
6️⃣ Egg Wash and Bake:
Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.
Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.
If the top browns too quickly, tent it with foil after 25 minutes.
7️⃣ Cool the Bread:
Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.
Cool completely for 2-3 hours to allow the residual baking to finish.
8️⃣ Serve and Enjoy:
Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
Notes
- Adjust the fruit mix to your liking—swap in dried apricots, figs, or dates.
- Smearing the top with butter after baking will soften the crust.
- Store in an airtight container for up to 4 days or freeze for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 2 1/2 hours
Nutrition
- Serving Size: 12 thick slices
