If you’re on the hunt for a cozy, comforting treat that feels like a warm hug in every slice, this Fruit and Nut Loaf Recipe is exactly what you need. Bursting with a delightful mix of dried fruits, crunchy nuts, and subtle hints of orange and spices, this loaf strikes the perfect balance between sweet and wholesome. It’s a versatile loaf that shines at breakfast, tea time, or as a snack anytime you want to feel a little extra special. Trust me, once you try this recipe, it will quickly become a beloved staple in your baking rotation.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in bringing out the rich flavors and textures in your fruit and nut loaf. From the softness of the butter to the tanginess of orange juice and the comforting warmth of cinnamon, every element contributes something unique.
- 1 1/2 cups all-purpose flour: The base of our loaf, providing structure and a tender crumb.
- 1 teaspoon baking powder: Helps the loaf to rise nicely, creating a light texture.
- 1/2 teaspoon baking soda: Works with the acidic buttermilk to tenderize and add lift.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/2 teaspoon ground cinnamon: Adds a warm, aromatic spice that pairs beautifully with fruit.
- 1/2 teaspoon ground nutmeg (optional): Provides an extra layer of cozy spice if you’re feeling adventurous.
- 1/2 cup unsalted butter, softened: Makes the loaf moist and tender, with a lovely buttery richness.
- 1/2 cup brown sugar (packed): Gives a deep, caramel-like sweetness and helps with texture.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Brings a natural sweetness and rounds out the flavors.
- 1/2 cup buttermilk (or milk): Adds moisture and a slight tang, encouraging a soft crumb.
- 1 cup mixed dried fruit (raisins, currants, dried apricots, chopped dried figs, etc.): Provides bursts of chewy sweetness and delightful texture.
- 1/2 cup chopped nuts (walnuts, pecans, almonds, etc.): Adds crunch and a nutty flavor contrast.
- 1/4 cup orange juice (freshly squeezed is best): Introduces freshness and lifts the fruity notes.
- Zest of 1 orange: Infuses a bright citrus aroma that wakes up your senses.
- 1 tablespoon honey (optional, for added sweetness): For a touch of natural sweetness and a beautiful glaze if desired.
How to Make Fruit and Nut Loaf Recipe
Step 1: Prepare Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. This not only combines the ingredients evenly but also ensures your spices are well distributed, setting the stage for a perfectly flavored loaf.
Step 2: Cream Butter and Sugar
In a separate bowl, beat the softened butter and brown sugar until creamy and fluffy. This step is essential because it creates air pockets that make the loaf tender and light rather than dense.
Step 3: Add Eggs and Flavorings
Beat the eggs in one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, orange juice, and orange zest to infuse your batter with bright, fruity notes that complement the dried fruits beautifully.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Gently fold everything together until just combined—overmixing can make the loaf tough, so patience is key here.
Step 5: Fold in Fruits and Nuts
Carefully fold in your mixed dried fruits and chopped nuts, coating them evenly throughout the batter. This distributes flavor and texture surprises in every bite, making each slice exciting to savor.
Step 6: Bake to Perfection
Pour the batter into a greased loaf pan and smooth out the top. Bake in a preheated oven at 350°F (175°C) for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Fruit and Nut Loaf Recipe
Garnishes
Add a dusting of powdered sugar on top for a pretty finish or brush the warm loaf with a little honey or melted butter when it comes out of the oven to give it a shiny, irresistible glaze. Toasted nuts sprinkled on top can add an extra crunch and flair.
Side Dishes
This loaf pairs beautifully with a simple cup of tea or coffee, making it a perfect afternoon treat. For a more indulgent option, serve with a dollop of clotted cream, whipped cream, or a smear of your favorite jam to complement the sweetness.
Creative Ways to Present
Slice the loaf thickly and serve it warm with fruit compote or vanilla yogurt for breakfast. For parties, cut the loaf into small cubes and skewer them with cheese and fresh fruit for a sophisticated snack or dessert option.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your fruit and nut loaf tightly in plastic wrap or store it in an airtight container. It will keep well at room temperature for up to 3 days, allowing you to enjoy it freshly sliced whenever a craving strikes.
Freezing
If you want to extend its shelf life, this loaf freezes beautifully. Wrap it securely in plastic wrap and then foil before freezing. When you’re ready to enjoy, thaw it overnight in the fridge and warm gently before serving to refresh its texture.
Reheating
Reheat slices in the microwave for 15 to 20 seconds or warm them in a low oven (around 300°F or 150°C) for 5 to 10 minutes. This revives the loaf’s moisture and makes it taste just as freshly baked, ideal for serving warm with a bit of butter.
FAQs
Can I use other types of dried fruits in the Fruit and Nut Loaf Recipe?
Absolutely! The great thing about this recipe is its flexibility. Feel free to use whatever dried fruits you have on hand, such as cranberries, cherries, or chopped dates. Just keep the total amount around one cup to maintain the right texture.
Is it possible to make this fruit and nut loaf vegan?
Yes, with a few substitutions. Use plant-based butter instead of dairy, replace eggs with flax eggs or a commercial egg replacer, and swap buttermilk for a mixture of plant milk and a splash of lemon juice or vinegar. The flavors will still be delightful.
How can I make the loaf more moist?
If you prefer a moister loaf, consider adding an extra tablespoon of honey or a bit more orange juice. Another trick is to wrap the cake in a clean kitchen towel immediately after baking and letting it rest in the pan for a few hours to allow moisture to redistribute.
What’s the best way to prevent the fruit and nuts from sinking?
Coating the dried fruits and nuts lightly in flour before folding them into the batter helps keep them evenly suspended throughout the loaf. This prevents them from all settling at the bottom during baking.
Can I double the recipe and make two loaves?
Yes, doubling the recipe works well. Just make sure to use two loaf pans and keep the baking time about the same, though check doneness a bit earlier to avoid overbaking. Adjust as needed depending on your oven’s specifics.
Final Thoughts
This Fruit and Nut Loaf Recipe is truly a treasure to keep in your baking repertoire. It’s straightforward, rewarding, and delivers that perfect balance of sweet, tangy, and crunchy in every bite. Whether you’re sharing it with loved ones or enjoying a quiet moment with your favorite cup of tea, this loaf is bound to bring smiles and warm memories. So go on, give it a try—you’ll wonder how you ever lived without it!
Print
Fruit and Nut Loaf Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Fruit and Nut Loaf is a moist, flavorful bread packed with a delightful mix of dried fruits and crunchy nuts, enhanced by warm spices and a touch of citrus zest. Perfect for breakfast, a snack, or tea time, this loaf combines wholesome ingredients and traditional baking techniques to create a comforting homemade treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk)
- 1/4 cup orange juice (freshly squeezed is best)
- 1 tablespoon honey (optional, for added sweetness)
Add-ins
- 1 cup mixed dried fruit (raisins, currants, dried apricots, chopped dried figs, etc.)
- 1/2 cup chopped nuts (walnuts, pecans, almonds, etc.)
- Zest of 1 orange
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg (if using). Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing to keep the loaf tender.
- Incorporate Fruits and Nuts: Fold in the mixed dried fruit, chopped nuts, orange zest, orange juice, and honey (if using) until evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- Using freshly squeezed orange juice and zest adds a bright, fresh flavor to the loaf.
- You can substitute buttermilk with whole milk or a combination of milk and a teaspoon of lemon juice or vinegar if buttermilk is unavailable.
- Feel free to customize the dried fruits and nuts according to your preference or what you have on hand.
- Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For longer storage, the loaf freezes well for up to 3 months. Wrap tightly and thaw at room temperature before serving.
