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
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)
- 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.