Candied Fruit Bread

Candied Fruit Bread
  • PREP TIME
    25 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    4 hrs 45 mins
  • SERVING
    8 People
  • VIEWS
    39

Embrace the spirit of the holidays with this delightful Candied Fruit Bread! A vintage-inspired recipe reminiscent of classic fruitcake, transformed into a delectable quickbread perfect for teatime or festive gatherings. Enjoy the taste of tradition with every slice!

Ingridients

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Nutrition

  • Carbohydrate
    60 g
  • Cholesterol
    14 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    4 g
  • Sodium
    437 mg
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a medium bowl, whisk the eggs until lightly beaten. Gradually whisk in the milk and melted butter until well combined. (2 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large mixing bowl, sift together the flour, baking powder, salt, and cinnamon. Stir in the sugar, pecans, almonds, citron, currants, cherries, and lemon peel until evenly distributed. (5 minutes)

Image Step 03
03 Step

Recipe View 3 mins Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix. (3 minutes)

Image Step 04
04 Step

Recipe View 20 mins Pour the batter into a generously greased 8x4-inch loaf pan. Let the batter rest for 20 minutes at room temperature before baking. This allows the baking powder to activate and helps create a lighter texture. (20 minutes)

Image Step 05
05 Step

Recipe View 10 mins Preheat the oven to 375 degrees F (190 degrees C). (10 minutes)

Image Step 06
06 Step

Recipe View 1 hrs 5 mins Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, approximately 60 to 70 minutes. If the top of the bread starts to brown too quickly, tent it loosely with aluminum foil. (60-70 minutes)

Image Step 07
07 Step

Recipe View 10 mins Remove the bread from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. (10 minutes)

Image Step 08
08 Step

Recipe View 3 hrs Allow the bread to cool for at least 3 hours before slicing and serving. This allows the flavors to meld together and the bread to firm up, making it easier to slice.

For a richer flavor, consider soaking the candied fruits and nuts in rum or brandy for a few hours (or even overnight) before adding them to the batter.
If you don't have candied citron or lemon peel on hand, you can substitute with other dried fruits like cranberries or apricots.
Be sure to grease the loaf pan thoroughly to prevent the bread from sticking. You can also line the bottom of the pan with parchment paper for extra insurance.
Store leftover fruit bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Mathias Kozey

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 13 Ratings)
Total Reviews: (4)
  • Jarred Thiel

    This recipe is a keeper! It's so easy to make, and the bread is incredibly moist and flavorful.

  • Terrance Hayes

    My family devoured this bread in one sitting! It's definitely going to be a new holiday tradition.

  • Bettie Yundt

    Soaking the candied fruit in rum made a huge difference! It added so much depth of flavor.

  • Neoma Zboncak

    I love the addition of pecans and almonds. It gives the bread a nice crunch.

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