Cinnamon and raisin fruit loaf

Cinnamon and raisin fruit loaf
  • Serves icon For lots of people
  • Time icon Takes 30 minutes to make, 25 minutes to cook, plus steeping and proving

This cinnamon and raisin fruit loaf recipe makes a sweeter alternative to a regular loaf of bread. It can be frozen too – just pop it in the toaster when you fancy a slice for a tasty breakfast or afternoon snack.

Nutrition: per serving

Calories
292kcals
Fat
7.7g (4.1g saturated)
Protein
7.4g
Carbohydrates
51.5g (18.2 sugar)
Salt
0.4
Calories
292kcals
Fat
7.7g (4.1g saturated)
Protein
7.4g
Carbohydrates
51.5g (18.2 sugar)
Salt
0.4

per 100g

Ingredients

  • 30g dried cherries
  • 125g mixed golden sultanas and raisins
  • 50g dried apricots, finely chopped
  • 250ml strong Lady Grey tea, cold
  • 400g strong white bread flour, plus extra for dusting
  • 7g sachet (2 tsp) active dried yeast
  • 1 tsp ground cinnamon
  • 2 tbsp caster sugar, plus extra for dusting
  • ½ tsp salt
  • Grated zest of 1 orange
  • 55g butter, melted and cooled slightly, plus a little extra for brushing
  • 1 medium free-range egg, beaten
  • 150ml full-fat milk, warmed
  • Oil, for greasing

Method

  1. Place the cherries, sultanas, raisins and apricots in a large bowl, pour over the tea and leave to steep for a couple of hours before draining well.
  2. Sift the flour into a large bowl, add the yeast, cinnamon, sugar, salt and orange zest, and stir to combine. Make a well in the centre and set aside. In a separate bowl, combine the butter, egg and milk, then pour into the well in the flour mixture. Use a wooden spoon to mix to a soft dough. When the dough has nearly come together, add the fruit and combine.
  3. Turn out onto a lightly floured surface and knead for 10 minutes, until the dough is elastic and smooth, adding a little extra flour if it’s too sticky. Place the dough in a large, well-oiled bowl, cover with well-oiled cling film and leave in a warm place for 45 minutes or until doubled in size.
  4. Knock back the dough by punching it gently, then transfer to a lightly floured surface. Shape the dough into an oblong or round and place in a lightly greased and floured 900g loaf tin. Cover with oiled cling film and leave to rise for 30 minutes or until doubled in size.
  5. Preheat the oven to 200°C/fan180°C/gas 6. Brush the top of the bread with melted butter and scatter with a little sugar. Bake in the oven
  6. for about 25 minutes until the top is golden brown and the loaf makes a hollow sound when tapped on the bottom. Cool on a wire rack.

delicious. tips

  1. To freeze: cool completely, wrap tightly in cling film, then foil, and freeze for up to 3 months. Defrost fully before serving. You could slice the loaf before freezing, then heat frozen slices in the toaster, as and when you need them.

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