Apple cider fruit loaf

cider-fruit-loaf

This fruit loaf is made with apple cider, spices and dried fruits. It is perfect with marmalade. I think this could be nice with half a cup of dried apple added. I’ll try that next time I make it. I used the new James Squire Orchard Crush Apple Cider – which incidentally is a nice drop on its own.

I go through periods of having fruit loaf for breakfast, but I wonder how much sugar the store bought ones contain. This one doesn’t have any.

Apple cider fruit loaf recipe

1/2 cup currants
1/2 cup sultanas
335ml bottle of dry apple cider
3 1/2 cups of bread flour
1 tsp ground cinnamon
1/2 tsp ground mixed spice
1/2 tsp ground allspice
3/4 tsp ground nutmeg
1/2 tsp ground cloves
7g dried yeast

  1. Soak the dried fruit in the apple cider while you measure out the other ingredients.
  2. Add the flour, spices and yeast to a bowl and make a well in the centre.
  3. Strain the cider from the fruit, reserving the fruit. Add the liquid to the dry mixture.
  4. Knead well for 15 to 20 minutes until the dough is stretchy. Cover and leave in a warm place until doubled in size – about 45 to 60 minutes.
  5. Knock back the dough and add the fruit. Knead until the fruit is evenly distributed.
  6. Shape into an oval loaf and place of a baking tray lined with baking paper. Cover with a tea towel and prove a second time for 30 minutes or until doubled.
  7. Towards the end of the rising time, preheat the oven to 220 degrees C.
  8. Dust the loaf with flour and score it with a knife. Bake for 35 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.