Dried Fruit and Nut Loaf
Try fooodlove’s dried fruit and nut loaf cake for an easy and flexible bake that’s a treat at any time of day!
- VE
This Dried Fruit and Nut Loaf is a perfect British ‘tea time’ treat. Served up with a lovely cup of tea on a grey and drizzly afternoon, it will put a smile on anyone’s face! This dried fruit and nut bread recipe is, like banana bread, truly more of a cake - although I’m not averse to a slathering of butter on my slice, and I always feel, however untrue it is, that calling a cake ‘bread’ somehow takes away some of the naughtiness!
A no yeast bread with dried fruit is surprisingly versatile. We enjoy it as a sweeter breakfast treat, swapping out toast, a croissant or a hot cross bun for a nice slice. I also wrap it up and add it to my daughters’ packed lunch boxes. I’ll always make sure there’s a good portion left for afternoon tea though - in the mid afternoon with a cup of tea or coffee, it’s a great excuse for a ten minute sit down and a little time to yourself. This loaf cake is truly one of those great hybrid bakes that functions as both breakfast treat and afternoon tea indulgence. It’s a quick and easy recipe that has a distinctly warming, seasonal feel due to the aromas of cinnamon and orange that emanate from the oven whilst it cooks…it’s an Autumn staple in our house!
Ingredients
Tips
Avoid using a mixer. Mix by hand and do not over-mix.
Do not use oil or butter in your loaf tins. Just make sure they’re non-stick and let the loaf cool off before removing it.
Directions
You will need about 55 minutes to make 20 slices of this recipe, which has approximately 277 calories each. Make sure you have all the ingredients and follow these 6 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
Add all the liquid ingredients (eggs, orange zest, orange juice, oil and milk) in a bowl and mix to combine.
In a separate bowl, mix all dry ingredients (flour, baking powder, salt, sugar and cinnamon).
Combine the two mixtures and mix until you have a runny batter.
Chop the walnuts in small pieces (not too small) using a knife.
Add the druid fruit and the chopped walnuts to the batter and mix lightly with a spatula.
Divide the batter in 2 non-stick loaf tins and bake in a preheated oven at 180ºC (350ºF) for 45 minutes.
Watch it step-by-step!
Dried Fruit and Nut Loaf
This recipe for dried fruit and nut loaf seems so distinctly British. As a Greek, we’d stop for a coffee and a sweet treat in the morning - but in the UK, people seem to just have an endless appetite for ‘afternoon tea’!
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