Whether you’re craving something homey for breakfast or an afternoon pick-me-up, this Easy Fruit Loaf is pure comfort in every slice. It’s moist, sweet, slightly citrusy, and loaded with chewy dried fruits and crunchy nuts—just like Grandma used to make. I’m so thrilled to share this one with you today.
This humble little loaf has saved me on more sleepy Sunday mornings and rainy afternoons than I can count. The aroma? Oh my stars—when that orange zest hits the oven, the whole house smells like a cozy hug.
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Overview of Recipe Content
This Easy Fruit Loaf is the kind of recipe that fits anywhere: brunch table, teatime, breakfast box, or even dessert if you toast it and add a pat of butter (or cream cheese—thank me later!).
Why You’ll Fall in Love with This Fruit Loaf:
- Incredibly moist and tender
- Bursting with fruits and nuts in every bite
- Just the right amount of sweetness
- One bowl, no mixer, and minimal mess
- Great for making ahead and freezing
Flavor & Texture:
Think dense but not heavy, sweet with a zing of citrus, chewy from the dried fruit, and a touch crunchy from the walnuts. It’s cozy, familiar, and completely addictive.
Health-ish Perks:
- Naturally sweet from dried fruits
- Contains fiber and healthy fats from the nuts
- No icing or frosting, so it’s not overly sugary
Ingredients You’ll Need:
- 150g dried fruits and nuts (raisins, apricots, prunes, cherries, figs, walnuts)
- 2 large eggs, beaten
- 60g melted butter
- 45g flour (about 6 tbsp)
- 50g brown sugar
- 5g baking powder (1 tsp)
- Zest of 1 orange
- 10g powdered sugar (for dusting)
Kitchen Tools:
- Mixing bowl
- Whisk
- Loaf pan (8×4 or similar)
- Parchment paper (optional)
- Grater for orange zest
Optional Swaps & Additions:
- No nuts? Swap with sunflower or pumpkin seeds.
- No orange? Try lemon zest for a different citrus vibe.
- Want extra spice? Add a dash of cinnamon or nutmeg.
- Gluten-free? Use a 1:1 GF flour blend.
How to Make Easy Fruit Loaf
- Prep the Pan: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan and line with parchment if you like easy removal.
- Mix the Dry: In a bowl, whisk together flour, brown sugar, and baking powder.
- Add the Flavor: Stir in the orange zest, dried fruits, and nuts.
- Wet Ingredients Time: Add the beaten eggs and melted butter. Mix until everything’s just combined. Don’t overwork it—lumpy is lovely here.
- Pour & Bake: Transfer the batter to your loaf pan. Smooth the top a little, then bake for about 30–35 minutes. A toothpick should come out clean!
- Cool & Dust: Let it cool completely before dusting with powdered sugar. This loaf gets better as it rests!
The smell alone will have everyone hovering in the kitchen. Don’t say I didn’t warn you!
What to Serve with Easy Fruit Loaf
- Tea or coffee (it loves a cappuccino)
- A pat of butter or honey drizzle on a warm slice
- Fresh berries or orange slices on the side
- Yogurt for breakfast vibes
It also travels beautifully—think potlucks, picnics, or gifting a loaf wrapped in parchment and twine. So charming.
Tips for Making It Perfect
- Chop your dried fruits to similar sizes so each slice is well balanced.
- Use room temperature eggs—they incorporate better.
- Don’t overbake! It can go from perfect to dry in just a few extra minutes.
- Make it ahead—it’s even better the next day.
Storage Instructions
- Room temp: Wrap tightly and store up to 3 days.
- Fridge: Keeps for 5–6 days in an airtight container.
- Freezer: Freeze whole or in slices for up to 3 months. Wrap in plastic and foil.
To reheat: Toast a slice or microwave for 15–20 seconds.
General Information
Fruit loaves have been a staple in many cultures—British tea loaves, Italian panforte, even American-style quick breads like banana or date-nut bread. This version is a lovely fusion of that cozy heritage with a zesty orange twist.
Great year-round but especially wonderful in fall and winter when warm bakes just feel right.
Frequently Asked Questions
Can I use only one type of fruit?
Absolutely. Raisins or chopped dates alone will work just fine—just aim for about 1 cup total.
Can I make this dairy-free?
Yes! Swap butter for coconut oil or a plant-based margarine.
Do I need to soak the dried fruit?
Nope! The eggs and butter moisten everything beautifully. But you can soak in orange juice if you want it extra juicy.
Can I double this recipe?
Totally—just use two loaf pans and keep an eye on baking time.
Conclusion
This Easy Fruit Loaf has everything: flavor, texture, heart, and simplicity. Whether it’s the comforting orange scent, the nostalgic sweetness of dried fruits, or that satisfying golden crust, this loaf always hits the spot.
Looking for more comforting bakes? You’ll also love:
Interactive Elements
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Nutritional Information
| Nutrient | Per Serving (1 slice out of 8) |
|---|---|
| Calories | 190 |
| Carbohydrates | 22g |
| Sugar | 11g |
| Fat | 10g |
| Saturated Fat | 4g |
| Fiber | 2g |
| Protein | 4g |
| Sodium | 70mg |
Irresistibly Moist Easy Fruit Loaf (A Flavor-Packed Snack You’ll Love!)
- Total Time: 45
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
A moist and flavorful fruit loaf bursting with dried fruits, crunchy nuts, and a pop of citrus. Perfect for breakfast, brunch, or a cozy snack.
Ingredients
150g dried fruits and nuts (raisins, apricots, prunes, cherries, figs, walnuts)
2 large eggs (beaten)
60g butter (melted)
45g flour
50g brown sugar
5g baking powder (1 tsp)
Zest of 1 orange
10g powdered sugar (for sprinkling)
Instructions
1. Preheat oven to 350°F (175°C) and prepare your loaf pan.
2. Mix flour, sugar, and baking powder in a bowl.
3. Stir in orange zest, chopped dried fruits, and nuts.
4. Add eggs and melted butter. Mix until just combined.
5. Pour batter into loaf pan and smooth top.
6. Bake for 30–35 minutes or until golden and cooked through.
7. Cool, sprinkle with powdered sugar, and serve.
Notes
Best enjoyed the next day after flavors settle.
Great toasted with butter or cream cheese.
- Prep Time: 10
- Cook Time: 35
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 11g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
