How to Make Fruit Bread

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The steps for how to make fruit bread at home are easy beginning with flour, a packet of yeast, white sugar, and a box of golden raisins.

If you are into fruit bread, have always wondered how to make fruit bread, or have never tasted fruit bread but are open to trying it, you are in the correct spot. How to make fruit bread at home is easy once equipped with some all-purpose flour, bread flour, a packet of instant yeast, and a box of golden raisins. I’m also offering a fabulous sandwich idea for enjoying this bread once you’ve baked it.

With gratitude and appreciation, this recipe courtesy of Stephanie Jaworski of The Joy of Baking, also known fondly in this household as the person who taught ME how to bake!

The images of fruit bread conjure different reactions in almost everybody. Many embrace it, others squirm at the idea of it, and there are some who can’t tell you if they’ve ever tasted it.

As a kid, I recall both fruit bread and fruit cake being enjoyed around the holidays. My grandparents were huge into the fruity flavor of a braided Stollen or dense cake laden with dry fruits, orange peel, and whiskey.

There are fruit bread recipes that call for yeast and then there are quick breads oftentimes referred to as fruit breads which do not require yeast. I classify the latter as fruit cake versus fruit bread for the purposes of this post. Today, I am making a fruit bread with yeast as a specification.

What Fruit Mixture is Used for Fruit Bread?

Any easy fruit bread recipe (and most fruited quick bread recipes) usually begins with raisins. Use what resonates with your eaters. Today, I am using a box of golden raisins (sultanas), and candied orange peel which you can source here.

Consider adding nuts if you like. Pine nuts are a fabulous accompaniment to all types of dried and candied fruits. Almonds, walnuts, and pecans give the finished bake a nut bread texture with a sweet fruit bread flavor.

What Equipment is Needed to Make Fruit Bread?

I could not get through the kneading requirement in this method without the use of my stand mixer. If you enjoy kneading, have at it by hand and add some girth to those biceps.

You will need a large bowl for the dough rise, a clean tea towel or plastic wrap for covering the dough during the rise, a baking pan or loaf pan (lined with parchment paper if you prefer), a wire rack for cooling, and family members to help you gobble up the spoils!

How Is Fruit Bread Meant to Be Enjoyed?

For something outside the box, assemble a real old-fashioned British style “Doorstep” sandwich by placing two thick slices of fruit bread on a baking sheet. Add a thick slice of room temperature cheddar on one half, and apricot chutney and scant sweet whole grain mustard on the other.

Broil BRIEFLY but not quite until melted or bubbly, just soft, then smash them together. Et viola, a Doorstep. This is possibly among my favorite sandwiches of all time, so do give it a try if you assemble this bread.

Fruit bread also lends itself to a fantastic bread pudding base much like Panettone and makes a mean French toast. It can be enjoyed sliced while warm with a simple cup of tea or toasted and brushed lightly with melted butter.

How to Make Fruit Bread?

• Before You Begin place the dried fruit in a bowl and cover with warm water. Let sit for 15 to 20 minutes or until the fruit is soft. Drain and pat dry. Add the candied peel, stir and set aside.
• Lightly grease a standard loaf pan with baking spray. You may choose to use parchment paper across the narrow width of the pan for easy removal if you like. Set aside.

• Step One. In the bowl of a stand mixer fitted with the dough hook, place the flours, yeast, sugar, ground cinnamon, and salt and stir to combine.
• Activate the yeast by adding the milk, butter, and egg.
• Knead the dough on 1st speed for four minutes. Increase your mixer speed to 2nd speed and continue to knead the dough for about 4 to 6 minutes or until the dough is smooth, elastic, and not too sticky.
• Place the dough into a separate lightly oiled bowl, turning the dough once, so the top is dually lightly oiled. I use two teaspoons of vegetable oil for this and coat the entire inside of the bowl using my pastry brush which ensures it’s completely coated, but very thinly.
• Cover with plastic wrap and let rise at room temperature until almost doubled in size, about 1 1/2 hours. Another tip to ensuring a successful rise is to place the bowl of dough into your off oven with only the light on, as the heat from the oven light alone is enough to hasten the yeast.

• Step Two. Once doubled in size, remove the dough to a lightly floured surface and form into a rectangle. Sprinkle the swollen fruit and candied peel and nuts if using over the surface. Knead until the fruit is incorporated into the dough.
• Form the dough into a rectangle. Take the short edge of the rectangle and fold the dough lengthwise into thirds, like you’re folding a letter. Make sure the edges of the dough are straight and even.
• Turn the dough over so the seam is now underneath. With your palms, gently roll the dough back and forth until it’s the length of your loaf pan.
• This action requires a light touch as you aren’t needing to roll it into a log, rather just enough pressure to achieve the length which may mean only a few rolls. Place the log of dough into your pan, seam side down.
• Cover the loaf pan loosely with plastic wrap that you’ve sprayed lightly with baking spray. Proof the dough at room temperature for about 1 hour or until the dough rises almost to the rim of your loaf pan. Again, an off oven may be used for this task.

• Step Three. Preheat your oven to 375°F. In a small bowl, whisk an egg yolk with heavy cream. Once again, reach for a pastry brush.
• Remove the plastic wrap and brush the top of the bread generously with the egg wash but not so much that it pools along the sides of the pan. Bake for about 30 – 35 minutes, turning halfway through, or until your bread is golden brown.
• Remove from oven and place the pan on a wire rack to cool for a couple of minutes. Use an instant-read thermometer to gauge the internal temperature of the bread. It should read on or about 195°F.

• Step Four. Gently remove the bread from the pan, placing the bread top side up on a wire rack. Let cool completely before cutting.
• Baking the dough at a high heat creates the flavorful product we know to be bread, while removal from the element in which it was baked, and cooling time is necessary for evaporation of steam which accumulates during the bake.

• Step Five. For storing and for leftovers, well wrapped, the bread is fine at room temperature for 3 to 4 days. It may also be frozen for up to 3 months by wrapping first tightly in plastic wrap, then tightly in heavy gauge aluminum foil, and loaded into a freezer-safe plastic bag.

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