Fruit Loaf

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a typical English fruit bread, excellent for breakfast, tea or snacks. It is equally good toasted. This recipe can be further enriched by doubling the amount of dried fruit.


  • 100 g/4 oz/ cup currants
  • 50 g/2 oz/4 tablespoons butter
  • 150 ml/5 fl oz/ cup milk
  • 350 g/12 oz/3 cups wholewheat flour
  • 1 sachet micronized/active dry yeast
  • 25 g/1 oz/2 tablespoons soft brown sugar
  • 1 teaspoon salt
  • 2 teaspoons each powdered cinnamon, mace, allspice, nutmeg and cloves, mixed
  • 1 egg, beaten


    Place the currants and butter in the milk and warm a little. Mix the flour, yeast, sugar, salt and spices together. Add the milk mixture and the egg. Stir well and knead for 5 minutes. Butter a 450 g/1 lb (13 x 8 x 5 cm/5 x 3 x 2 inch) loaf pan, put the dough in it then cover and leave for 1 hour in a warm place. Pre-heat the oven to 220°C/425°F/Gas mark 7. When the bread has risen to the top of the pan, place in the oven for 15 minutes, then reduce the heat to 190°C/375°F/Gas mark 5 for another 15 minutes. Dissolve the sugar in the milk and use to glaze the loaf straight from the oven. Leave for 2 minutes before turning it out to cool.