East Midlands Fruit Loaf
A traditional yeasted spiced loaf packed with plump sultanas, currants, and citrus peel, baked golden and served thickly buttered for tea.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •900g (2lb) loaf tin
- •Large mixing bowl
- •Greaseproof paper
- •Wire cooling rack
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 6 g
- carbs
- 55 g
- fibre
- 3 g
- protein
- 8 g
- calories
- 310 kcal
Instructions
- 1
Grease and line a 900g (2lb) loaf tin with greaseproof paper.
- 2
Whisk the flour, yeast, caster sugar, mixed spice, and salt together in a large mixing bowl.
- 3
Whisk the lukewarm milk, melted butter, and beaten egg together in a jug.
- 4
Pour the wet mixture into the dry flour and stir to form a soft dough.
- 5
Tip onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
- 6
Flatten the dough, scatter over the dried fruit and peel, then fold and knead gently to distribute evenly.
- 7
Shape into a ball, place into a lightly greased bowl, cover with a damp cloth, and prove for 1 hour.
- 8
Knock back (gently press out the air bubbles) and shape the dough into an oblong roll.
- 9
Place the dough into the lined tin, cover loosely, and leave to rise for 45 minutes until well risen.
- 10
Bake in a preheated oven at 190°C (170°C fan) for 35 minutes until deep golden and hollow-sounding when tapped.
- 11
Brush the top crust immediately with the warm sweetened milk glaze, then cool completely on a wire rack.
Chef's tips
Ensure the milk is only lukewarm to the touch, as hot liquid will kill the yeast. Knead the fruit in gently towards the end of kneading so you do not crush the currants or tear the gluten.
Ingredient substitutions
- mixed candied peel → finely grated zest of 1 unwaxed orange
- strong white bread flour → strong wholemeal bread flour
Storage
Store in an airtight container or bread bin at room temperature for up to 4 days.
Reheating
Toast individual slices under a medium grill for 1 to 2 minutes until golden.
Common mistakes to avoid
- •Adding fruit right at the start, which makes kneading difficult and breaks down the fruit.
- •Slicing the loaf while hot, which compresses the soft crumb into a doughy texture.
- •Using cold milk, which slows down the yeast proving time excessively.
Serving suggestions
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