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
Scale
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.
