Stout, orange and dried fruit loaf with winter herbs
- November 2019
- Makes 1 loaf (12 slices)
- Hands-on time 20 min, oven time 40-50 min
This is a fruit loaf recipe which has it all: earthy, nutty flavours from the celeriac, a subtle bitter note from the stout and a scattering of fresh winter herbs. It makes a brilliant addition to any cheeseboard; pair it with blue cheese and honey or a fruity chutney for mouth-watering results.
Or, opt for a more classic recipe with this fruit tea loaf.
- 1.7g (0.5g saturated)
- 40.1g (12.7g sugars)
- Large knob of butter
- 150g celeriac, peeled and cut into 1.5cm cubes
- Finely grated zest and juice 1 orange
- 100g raisins
- 100g prunes, roughly chopped
- 8-12 fresh sage leaves, chopped
- 2-3 fresh rosemary sprigs, leaves stripped and chopped
- 500g self-raising wholemeal flour
- 1 tsp fine sea salt
- ½ tsp baking powder
- 2 tbsp light soft brown sugar
- 350ml stout or dark ale
You’ll also need…
- 900g loaf tin, greased and floured
- Heat the oven to 190°C/170°C fan/gas 5. Set a large heavy-based frying pan over a medium heat. Add the butter, then the celeriac. Fry gently, stirring regularly so it cooks evenly all over. When the celeriac is almost tender, add the orange zest, raisins, chopped prunes, herbs and a pinch of salt and pepper. Toss everything in the pan and cook for 3-5 minutes more, then add the orange juice. Take off the heat and set aside to cool.
- Meanwhile, combine the flour with the salt, baking powder and sugar in a large mixing bowl. Add the cooled celeriac and dried fruit along with all the herby juices from the pan. Pour in the stout or ale and mix well with a wooden spoon to bring everything together.
- Spoon the mixture into the prepared loaf tin, then level the top. Bake in the oven for 40-50 minutes until a skewer pushed into the centre of the loaf comes out clean. Remove from the oven, then turn out of the tin onto a cooling rack until ready to serve (see Make Ahead).
Make the loaf up to a day ahead and keep in an airtight container.
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