If you’re searching for a wonderful treat that brings together the warmth of spices, the sweetness of dried fruits, and the satisfying crunch of nuts, then this Fruit and Nut Loaf Recipe is exactly what you need in your baking repertoire. Perfect for slicing thick and enjoying with a cup of tea or coffee, this loaf is a delightful way to make use of pantry staples while creating an irresistible, moist cake that’s full of flavor and texture in every bite.
Ingredients You’ll Need
This Fruit and Nut Loaf Recipe relies on simple yet impactful ingredients that work harmoniously to create a scrumptious loaf. Each ingredient contributes to the loaf’s texture, depth of taste, or aroma, making this seemingly straightforward list a powerhouse of flavor.
- All-purpose flour: The backbone of the loaf, providing structure and a tender crumb.
- Baking powder: Helps the loaf rise to a light, fluffy texture.
- Baking soda: Adds lift and reacts with the acidic buttermilk for softness.
- Salt: Enhances all the flavors and balances sweetness.
- Ground cinnamon: Introduces a warm and comforting spice note.
- Ground nutmeg: (optional) Adds a subtle fragrant hint to complement cinnamon.
- Unsalted butter: Brings richness and moisture.
- Brown sugar: Adds sweetness and a slight caramel undertone.
- Large eggs: Bind the ingredients and help with leavening.
- Vanilla extract: Elevates overall flavor with sweet aromatic notes.
- Buttermilk: Keeps the loaf moist and tender while reacting with leavening agents.
- Mixed dried fruit: Raisins, currants, apricots, figs—these offer chewiness and natural sweetness.
- Chopped nuts: Walnuts, pecans, almonds bring delightful crunch and earthiness.
- Orange juice: Freshly squeezed to add citrus brightness and balance.
- Orange zest: Packs an intense citrus aroma for extra flavor dimension.
- Honey: (optional) Adds a gentle floral sweetness and helps keep the loaf moist.
How to Make Fruit and Nut Loaf Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. This dry ingredient blend lays the foundation for the loaf’s crumb and ensures even distribution of spices throughout.
Step 2: Cream Butter and Sugar
In a separate large mixing bowl, beat the softened unsalted butter and brown sugar until light and fluffy. This step is crucial because the air incorporated here will help create a lovely tender crumb texture.
Step 3: Add Eggs and Flavorings
Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with vanilla extract, orange juice, orange zest, and honey if using, infusing the batter with layers of fragrant sweetness and citrus brightness.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture into the wet ingredients, alternating with buttermilk. This method helps maintain moisture and prevents overmixing, which can toughen the loaf.
Step 5: Fold in Dried Fruit and Nuts
Gently fold in your choice of mixed dried fruit and chopped nuts. Distributing these by hand helps keep the batter light and guarantees that every slice of your fruit and nut loaf has a perfect balance of chewy, crunchy, and tender bits.
Step 6: Bake to Golden Perfection
Pour the batter into a greased loaf pan and bake at 350°F (175°C) for approximately 55 to 65 minutes or until a toothpick inserted in the center comes out clean. The aroma wafting from the oven will be simply irresistible.
How to Serve Fruit and Nut Loaf Recipe
Garnishes
Enhance your sliced loaf by spreading a thin layer of butter or cream cheese, or drizzle a touch of honey for added sweetness. Fresh orange zest or a sprinkle of powdered sugar can also brighten the presentation and flavor.
Side Dishes
This loaf shines beautifully alongside a hot cup of tea or coffee, making it perfect for breakfast or afternoon snack time. You can also serve it with fresh fruit or a light yogurt to balance richness and add freshness.
Creative Ways to Present
For special occasions, try slicing the loaf and stacking slices with layers of mascarpone and fruit preserves for a layered dessert. Alternatively, cut into smaller squares to serve as upbeat tea party treats or packaged with a ribbon as sweet homemade gifts.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Fruit and Nut Loaf fresh by wrapping it tightly in cling film or storing it in an airtight container at room temperature. It should stay moist and delicious for up to 3 days.
Freezing
To enjoy this loaf even longer, slice it and wrap individual pieces in plastic wrap followed by foil before freezing. When properly packaged, it can last for up to 3 months without losing flavor or texture.
Reheating
Warm slices gently in a toaster oven or microwave for 20 to 30 seconds to bring back tenderness and enhance those lovely buttery and fruity flavors before serving.
FAQs
Can I substitute the dried fruit in this Fruit and Nut Loaf Recipe?
Absolutely! Feel free to customize the loaf to your liking using any combination of dried fruits you prefer. Just keep the total quantity similar to maintain the right texture and moisture balance.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter with a plant-based alternative and use almond milk mixed with a little lemon juice instead of buttermilk for a dairy-free version. The loaf texture and flavor will remain wonderfully satisfying.
How can I make this Fruit and Nut Loaf Recipe more moist?
Adding a tablespoon of honey or slightly increasing the orange juice quantity can boost moisture. Also, avoid overbaking and store wrapped tightly to keep it soft and fresh.
Can I use fresh fruit instead of dried fruits in this loaf?
Fresh fruits have a much higher moisture content, which can affect the baking time and texture. It’s best to stick with dried fruits or thoroughly drain and pat fresh fruit dry before adding, though dried varieties work best here.
What type of nuts work best for this recipe?
Walnuts, pecans, and almonds are all excellent choices. Toasting the nuts beforehand enhances their flavor, adding a deeper nutty aroma and crunch to the finished loaf.
Final Thoughts
This Fruit and Nut Loaf Recipe is more than just a quick bake; it’s a heartfelt slice of homey comfort that’s perfect for sharing or savoring quietly with your favorite drink. Once you try it, you’ll find yourself coming back to this timeless classic again and again—trust me, your kitchen and taste buds will thank you!
Print
Fruit and Nut Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fruit and Nut Loaf is a moist and flavorful quick bread packed with mixed dried fruits, nuts, and a subtle blend of warming spices. Perfect for breakfast, tea time, or a wholesome snack, this loaf combines the natural sweetness of dried fruits with the crunch of nuts and a hint of citrus from fresh orange zest and juice.
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)
- Zest of 1 orange
Fruit and Nuts
- 1 cup mixed dried fruit (raisins, currants, dried apricots, chopped dried figs, etc.)
- 1/2 cup chopped nuts (walnuts, pecans, almonds, etc.)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to ensure the loaf does not stick after baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture 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. This helps to incorporate air for a better texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until well combined.
- Combine Wet Ingredients: Stir in the buttermilk (or milk), orange juice, orange zest, and honey (if using) into the wet mixture. Mix until smooth but do not overbeat to maintain a tender crumb.
- Fold in Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Use a spatula or wooden spoon to gently fold them together just until combined. Avoid overmixing to keep the loaf tender.
- Add Fruits and Nuts: Fold in the mixed dried fruit and chopped nuts evenly throughout the batter to ensure every slice has flavorful bites.
- 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 the Loaf: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This resting time helps the flavors to develop and prevents the loaf from crumbling.
Notes
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar if buttermilk is not available.
- For extra moistness, soak dried fruits in orange juice for 10-15 minutes before adding to the batter.
- Store the fruit and nut loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Variations include adding shredded apple or using different combinations of nuts and dried fruits depending on preference.
- Ensure not to overmix batter to avoid a dense loaf texture.
