- #1731844BJB September 10, 2019 at 7:54 am
FRUIT LOAF with Apple Added:
350g dried fruit
60g (3/4 cups) All-Bran® Original
3/4 cup cold tea
3 tbsp maple syrup
1 egg, lightly beaten
150g (1 cup) self-raising flour
1 tsp cinnamon
¼ tsp mixed spice
110g (1/2 cup packed) brown sugar
1 apple, peeled and grated
Cut any large pieces of fruit to the size of a raisin. Combine the fruit, All-Bran® Original, tea and syrup in a large bowl and set aside for at least an hour.
Preheat the oven to 170oC. Line a 21 X 11 cm loaf tin with baking paper.
Sift the flour and spices together. Add the sugar and stir to combine. Add the egg and flour mix to the fruit and stir to combine. Add the apple and mix together. Spoon into the prepared tin and bake for 1 hour or until a skewer inserted into the centre comes out clean.
Cool in tin before removing to a wire rack to cool.
Can be served spread with salt-reduced margarine or ricotta.
Can be sliced and frozen.#1732262BJB September 16, 2019 at 2:19 pm
DATE LOAF and Ginger Loaf:
1 cup dried Sunreal dates, chopped
1 cup soft brown sugar
1/2 cup crystallized ginger, chopped if needed
110 g butter, chopped
1 tsp bicarbonate of soda (baking soda)
1 1/2 cups self-raising flour or 1 1/2 cups gluten free self-raising flour
1 egg, beaten
Preheat oven to 180°C (fan-forced 160°C).
Grease an 18cm square cake tin.
Place chopped dates, brown sugar, ginger, butter and one cup of water in a saucepan. Bring to the boil, then take off the stove and add the bicarbonate of soda. Stir.
Add the sifted flour and the beaten egg.
Pour the mixture into the prepared tin.
Bake for about 45 minutes.#1732550BJB September 19, 2019 at 6:15 pm
Fruit bran loaf
1 cup bran flakes
1 cup brown sugar
1 cup chopped apricots or other dried fruit
1 tablespoon honey or golden syrup
1 cup milk
1 cup flour
1 teaspoon baking powder
1/2 cup walnuts, chopped (optional)
Fruit bran loaf
Grease a loaf tin and line the base with baking paper.
In a bowl, soak the bran, sugar, apricots and honey with the milk for 1 hour.
Preheat oven to 180°C. Mix in the flour, baking powder and nuts until just combined.
Pour into the loaf tin and bake for about 1 hour or until a skewer comes out clean.
Remove from the oven and leave in the tin for 10 minutes before turning out.#1733470BJB October 1, 2019 at 8:03 am
HONEY NUT LOAF: Not a fruit loaf, but of Interest:
1 cup packed brown sugar
½ cup butter, at room temperature
1 and ½ cups all-purpose flour
½ cup milk
1 teaspoon vanilla
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
2 large eggs
2 cups coarsely chopped pecans, divided
2-3 tablespoons honey (as needed for drizzling on top)
Preheat oven to 350 degrees F. Butter and flour a 9×5-inch loaf pan and set aside.
Using an electric mixer or stand mixer, cream brown sugar and butter together until light and fluffy. Add flour, milk, vanilla, baking powder, baking soda, salt, and eggs and mix on low speed until combined. Fold in 1 cup of the pecans.
Pour batter into prepared pan and bake for 45-55 minutes, until golden brown on top and a tester inserted in the centre comes out clean. Cool cake on a wire rack.
Drizzle cooled cake with 1 tablespoon of honey. Scatter the remaining 1 cup of pecans evenly on top, and drizzle with another 1-2 tablespoons of honey. Slice and serve.
Cake will keep covered at room temperature for 1-2 days.#1733551BJB October 2, 2019 at 8:00 am
( MAKES 1 loaf )
1½ cups Flour
1 tsp Baking soda
1 tsp Ground cinnamon
½ tsp Mixed spice
¼ cup Sugar
1½ cups Dried fruit, chopped dates and apricots, raisins, currants
½ cup Carrot, grated
¾ cup Pumpkin, mashed and cooled
½ cup Sunflower oil
¼ cup Water
1. Heat the oven to 160C. Grease and line the base of a 21cm x 10cm loaf tin.
2. Sift the flour, baking soda and spices into a large bowl. Stir through the sugar, dried fruit and grated carrot. Make a well in the centre.
3. Beat together the pumpkin, eggs, oil and water and pour into the well and stir gently until just combined. Spoon into the loaf tin.
4. Place in the oven and bake for 45 minutes or until a skewer inserted in the centre comes out clean. Leave to stand to 10 minutes before turning out on to a wire rack to cool. Store in an air tight container.#1733871BJB October 4, 2019 at 12:44 pm
FRUIT MINCE LOAF:
240g soft butter
1 cup caster sugar
½ tsp vanilla paste
120g ground almonds
4 medium (Number 6) eggs
1 cup flour
3 tsp baking powder
1 tsp salt
1 cup ( Christmas ) Fruit Mince
Preheat the oven to 175ºC and line a large loaf pan with baking paper.
Cream butter and sugar, when light and aerated add vanilla paste, ground almonds and eggs mixing until emulsified.
Sieve flour, baking powder and salt together, and add to the loaf with the fruit mince. Do not over–mix.
Place mix in pan and bake for 60-75 mins or until a skewer comes out cleanly from the loaf.#1734062BJB October 6, 2019 at 2:37 pm
easy fruit loaf:
1 cup self-raising flour
1 cup brown sugar
1 cup coconut
1 cup dried fruit
1 cup milk
Preheat oven to 180ºC. Line loaf tin with baking paper or grease and flour.
Mix all dry ingredients together in bowl, add milk and stir through.
Pour into the tin and bake for about 45 minutes until cooked.#1734111BJB October 7, 2019 at 7:52 am
COURGETTE and CHEESE LOAF:
200g courgettes(weighed topped and tailed)
225g self-raising flour
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard powder
125g extra mature cheddar, grated
3 large eggs
4 tablespoon milk
pe-heat oven to 180C/160Cfan/gas mark 4. line a 2lb loaf tin with baking paper. Melt the butterand leave to cool- don’t allow it to solidify.
grate the courgettes and set aside. Sift the flour, salt,cayenne powder into a bowl. Stir in the cheese.
Lightly beat eggs, milk and melted butter together with a fork.Add to the flour along with the courgettes and stir until evenly mixed
Put the mixture in the loaf tin and level the top. Bake for 45-50 minutes or until the springs back when pressed slightly cool on a wire rack. and spread with soft cheese.
Not a fruit loaf, but could be, a ‘plate’ on the side at a BBQ. 🙂#1734617BJB October 12, 2019 at 8:20 am
I have also used this one which is good too (if you only want to make one.) It was posted by Smiley- Cherub’s Old fashioned Gingerbread Loaf… copied from her post and re posted by juliewn: It is easy to make and texture is light. 50gr butter, 1 Tbsp golden syrup,1 egg, 1/2 cup brown sugar, 1C plain flour, 1tsp baking powder,2tsp ginger, 1tsp mixed spice, 1tsp b/soda, 3/4C milk. In a med saucepan, gently MELT the butter and golden syrup together. Add egg, and sugar – mix well. Sift and mix in all other ingredients EXCEPT the baking soda. Mix the soda into the milk then stir it into the mix. (Mixture will be runny). Pour into a baking paper lined loaf tin and cook at 180 – 190 deg for about 35 mins or ready when tested with skewer etc. Do try them both!
Used this recipe today and made it into muffins. It is such a yummy recipe. So light and fluffy. I normally fail big time at making muffins but these turned out perfect. I iced them with butterscotch icing and they were super good 🙂
Not a fruit loaf as such, but nice to have, and seems you can make muffins, with this recipe. 🙂
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