Bread Machine Fruit Loaf

"This came from my bread machine recipe book. I have made it a number of times and it comes out lovely. Fantastic as a breakfast toasted and buttered! Yum! I have altered the recipe slightly so that it is compatible with all of you. An Australian tablespoon = 4 tsp (20ml), so I have converted all measurements to teaspoons to avoid confusion. If you have a sweet bread cycle I'd recommend using that, but otherwise I'm pretty sure ordinary would work fine. I have frozen slices in plastic bags, so I always have some on hand if I get a craving. Nutella makes a good spread for this."
 
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photo by bevloves2cook photo by bevloves2cook
photo by bevloves2cook
photo by alanh1958 photo by alanh1958
photo by Gerry B. photo by Gerry B.
photo by bevloves2cook photo by bevloves2cook
photo by Lieutenant Ducky photo by Lieutenant Ducky
Ready In:
3hrs 32mins
Ingredients:
12
Yields:
1 750 g loaf
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ingredients

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directions

  • Put all of the ingredients except the fruit in the order recommended by your manufacturer.
  • If you have a nuts dispenser place the fruit in there.
  • Otherwise add the fruit when the 2nd knead has 8 minutes to go.
  • If using the glaze, combine glaze ingredients in a small saucepan over a heat until the sugar and gelatine has dissolved.
  • Use the pause function if you have one, at fifteen minutes into the baking cycle, brush glaze over loaf.

Questions & Replies

  1. May i know what setting should i put it on? Basic bread or sweet bread? I have a bread machine with settings for the size at 700gms. and 900gms. Which should I use for this recipe? Thank you.
     
  2. Is this a 2 lb loaf? It looks so good! I can’t wait to try it.
     
  3. Do i need to adjust ingredients if using a 450g bread maker? Thankyou.
     
  4. What adjustments are needed to the ingredients if I’m using milk instead of milk powder? Thanks
     
  5. Anxious to get my first breadmaker--which one? Can I make panettone with it? How about fruit nut breads? Thats' what I want it for. Banana bread, all kinds of fruit breads. Which one pray tell? and I'll just live on it. Daily bread
     
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Reviews

  1. Our family ate this whole loaf for breakfast. Even my 2 year old ejoyed it. I cooked this on rapid cycle as I was late putting it on and didn't want to wait 3 1/2 hours for it to cook. I also set my machine for a 1 1/2 pound loaf. I didn't add the glaze and found it great without it. Thanks Claire for an excellent recipe that I will use alot.
     
  2. Not bad, but It needs way more saltanas, and you've forgotten to include butter, or olive oil
     
  3. Delish but we did tweak it by adding to it, delish!
     
  4. Made this in my bread machine. Used oil and real milk (as I didn't have powder). SOFTEST YUMMIEST LOAF I'VE EVER MADE!! This will be the recipe I make from now on. (I didn't do the glaze). thanks for the recipe
     
  5. Made it for the first time looks but there is an after of flour in your mouth or yeast followed the recipe where am I going wrong
     
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Tweaks

  1. Ok, for the second loaf we added a 1/4 cup of mixed peel and more raisins and sultanas to make up a full cup. We also added and extra teaspoon of mixed spice. 1/2 teaspoon less of salt. The rest of the recipe as is. Oh yeah!
     
    • Review photo by alanh1958
  2. Dented top with cooking basket handle getting this one out but tastes great - cooked on honey glaze. Brilliant recipe !
     
    • Review photo by Gerry B.
  3. This bread has a really nice flavor and I smelled great the entire time it was baking. I used the dough setting on my bread machine and let it rise again for about 1/2 an hour, which was more than enough time. I baked it at 375 F for around 35 minutes and unfortunately it still wasn't fully baked at the two ends of the bread (the middle was good)... so I think I'll play it safe and bake it in the bread machine next time. I added candied orange peels and slivered almonds to the bread instead of raisins, etc, which was really tasty if you like that kind of flavor. I will be trying this again! ~Thanks~
     

RECIPE SUBMITTED BY

syrah81@gmail.com
 
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