This fruit loaf is made with apple cider, spices and dried fruits. It is perfect with marmalade – actually I had it with my Aunty’s cumquat marmalade and it was delicious. 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 it’s 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. Alas I have fallen off my sugar-free challenge. I have made leaps and bounds in reducing my sugar intake, but I’m still having some!
Isn’t it strange most bakeries don’t sell fruit loaf?
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
- Soak the dried fruit in the apple cider while you measure out the other ingredients.
- Add the flour, spices and yeast to a bowl and make a well in the centre.
- Strain the cider from the fruit, reserving the fruit. Add the liquid to the dry mixture.
- 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.
- Knock back the dough and add the fruit. Knead until the fruit is evenly distributed.
- 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.
- Towards the end of the rising time, preheat the oven to 220 degrees C.
- 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.