A delightful treat that combines the sweetness of dried fruits with the comforting texture of freshly baked bread. Perfect for any occasion, whether as a breakfast, snack, or dessert.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Optional: 1/4 teaspoon ground ginger
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Optional: 2 tablespoons honey
1 cup mixed dried fruits (such as raisins, cranberries, and apricots)
1/2 cup chopped nuts (such as walnuts or pecans)
Optional: 1/4 cup candied peel
1 tablespoon melted butter
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
Optional: 1 tablespoon sliced almonds
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set it aside.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat the sugar and softened butter together until light and fluffy. Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. If using honey, add it now.
Fold in the dried fruits and nuts, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. For added sweetness and a lovely crust, brush the top with melted butter and sprinkle the cinnamon-sugar mixture evenly over the surface. If adding sliced almonds, sprinkle them on top now.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking.
Allow the fruit loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.
