Try making Christmas fruit bread with this old recipe. It was my mother’s, and it’s absolutely great! Enjoy quickbread with the flavor of fruitcake. Serve during teatime on holidays.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 3 hrs 20 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 8 |
| Yield: | 1 8×4-inch loaf |
Ingredients
- 2 large eggs
- 1 cup milk
- 3 tablespoons butter, melted
- 2 cups sifted all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¾ cup white sugar
- ¼ cup chopped pecans
- ¼ cup chopped blanched almonds
- ¼ cup chopped candied citron
- ¼ cup currants
- 2 tablespoons chopped candied cherries
- 2 tablespoons chopped candied lemon peel
Instructions
- Whisk eggs in a medium bowl. Mix in milk and melted butter until well combined.
- Sift flour, baking powder, salt, and cinnamon into a large mixing bowl. Stir in sugar, pecans, almonds, citron, currants, cherries, and lemon peel until well combined. Add wet ingredients and stir just enough to blend. Pour batter into a generously greased 8×4-inch loaf pan. Let stand for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Remove from the oven and turn out onto a wire rack; let cool for 3 hours before slicing.
Reviews
It reminds me of my grandmother’s Slovak tea bread. Love it. I would add a tsp of vanilla, 1/4 cup extra candied fruit, 1/8 tsp nutmeg, and take the temp down to 350.
This is a real easy recipe I’ve made it a couple of times First time I did it exactly to the recipe. Turned out great. Second time I added a 1/4 cup of cocoa and made muffins and a loaf. Will make again
This is a very good quick bread recipe, and I will definitely make it again. The only change I made was to the types of dried fruit I used, based on what I had on hand. We ate ours warm out of the oven, and it was light, fruity, with a nice crust.
Made a few subs and adds but i think it made it all the better
I had some candied fruitcake mix on hand, as well as some candied ginger and slivered almonds, so I used those instead of what the recipe calls for. I actually used about 1/4 cup more fruit in total, too. I like it. I think the ginger is an excellent addition. I’m not too fond of how hard and crusty the outside of the bread got, but I think if I had covered it right after it came out of the oven, it would have softened a lot more. I’m not sure if I’ll use this particular recipe again, but I like the concept quite a bit.
I had a surplus of assorted dried fruit so decided to give this a try. It was delicious – much better than I expected. and easy to make. It was still good after a week and delicious toasted. Don’t feel constrained by the dried fruits in the recipe. You can use almost anything. and more than they state if you like it that way.
Not bad. I didn’t have any candied fruit other than the lemon peel, so it was probably a bit different in flavor. It has taken me forever to use up my candied fruit, however, so I was not about to buy another couple of containers and start over. This bread is very moist, even though it had quite a crust on it. Mine was done at an hour, surprisingly, as my oven often requires longer for quick breads. It’s very pretty but not my favorite–but I’m not so sure I like candied fruit much. I did like the currants in this. Thanks for the recipe!
Turned out great. I loved it, but no one else in my family liked it. They don’t like candied fruit. Who knew! It’s still an excellent recipe, so maybe I will make it for bake sales. I’m sure it will go well then!
Lovely loaf, I didn’t have any currants left so I used golden raisins and added fresh grated nutmeg(just because I like it), and a tsp of vanilla. Will deffinately keep the recipe and make again through out the year.
This is the most delicous bread I’ve ever tasted in my life. It was easy to cook and I had a great time doing that.