Quick Moist Fruit Loaf

"It's sooo moist - as the title says. The fruit I used were dried papaya, apricots, cranberries, and raisins. Deee-lish! The applesauce makes it moist. However, mine didn't rise that high at all. I did omit the salt and changed the orgional recipe's all-purpose to whole-wheat flour, but I don't think that caused it. It looks like biscotti when sliced. That sounds like a good idea...cut it up at the end and put it back in the oven. I should try that...or just keep as is for a little snack cake. Consider it a delicious fruit cake."
 
Download
photo by mliss29 photo by mliss29
photo by mliss29
Ready In:
1hr 10mins
Ingredients:
10
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • Spray 9x5 inch loaf pan with non stick pan spray.
  • Dust lightly with flour.
  • Combine raisins with water.
  • Set aside for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Combine dry ingredients in a large bowl.
  • Add raisins and liquid, egg, vanilla and unsweetened applesauce.
  • Mix until just moistened.
  • Pour into prepared pan.
  • Bake 40 to 45 minutes or until golden brown and firm to touch.
  • Let stand for 5 minutes.
  • Cool on rack.
  • Serve warm or slice and toast.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is the first thing I have ever baked in my entire life and I absolutely love it. You won't confuse it for a high-fat bread but the taste is very good and the fruit is delicious. It took about 38-40 minutes to bake. I added whole eggs, baking powder and baking soda, salt, real sugar, molasses, and lemon juice. It doesn't rise that much but the smell is wonderful and it tasted so good I just ate three slices fresh from the oven. Next time I make this I am going to add nuts as well. Walnuts would go wonderfully with this. I could see myself making this on a weekly or bi-weekly basis. Even with the real sugar (only 34 grams of sugar or 3 tablespoons) and the whole eggs it is very healthy.
     
  2. Delicious. Tweeked a bit since had to substitute butter for applesauce, but will make applesauce for next time. Used sultanas and apricots which I soaked in rum - hadn't realised til second read through that the liquid went in the loaf. It didn't rise but now I see I omitted salt which is essential. Will make it again. Added molasses as suggested by Roosie - delicious.
     
  3. My husband and I loved this bread! I made it with just craisins because that was all I had on hand. It really was moist and delicious! I also added some walnuts and coconut to use them up and it was great.
     
  4. I made this for Christmas gifts this year instead of bags of cookies. (Trying to be a different kind of nice to people.) I used 1/3 c each of chopped dates, golden raisins, and cut-up apricots; King Arthur's WHITE whole wheat flour (who knew there was such a thing?); and 3 Tablespoons plain ol' sugar. And I divided the recipe into 3 petite bread pans cooked for 25 minutes. It was VERY good! I'll definitely make it again next year. And I might try to experiment with dried cranberries and orange zest/juice. Thank you!
     
  5. Sweet, moist, and delicious! I used a dates/raisins/apples combo. I wanted to have some fat to reduce the glycemic load, so I used some almond meal in place of some of the flour. I didn't add any sugar (or fake sugar) - raisins and dates are so sweet that I figured it wasn't necessary.
     
Advertisement

Tweaks

  1. Delicious. Tweeked a bit since had to substitute butter for applesauce, but will make applesauce for next time. Used sultanas and apricots which I soaked in rum - hadn't realised til second read through that the liquid went in the loaf. It didn't rise but now I see I omitted salt which is essential. Will make it again. Added molasses as suggested by Roosie - delicious.
     
  2. Sweet, moist, and delicious! I used a dates/raisins/apples combo. I wanted to have some fat to reduce the glycemic load, so I used some almond meal in place of some of the flour. I didn't add any sugar (or fake sugar) - raisins and dates are so sweet that I figured it wasn't necessary.
     

RECIPE SUBMITTED BY

I graduated from the University of Delaware's HRIM program in '06. Been several years since I was last active and experimenting, but I'm coming back into it. I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes