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Breakfast Fruit Bread
A crumbly buttery fruity quick bread that is mixed together in one bowl. Slice it up and serve with some almond butter and coffee.
I LOVE using dried fruit in my cooking and baking. It not only adds texture to the recipe but also sweetness and makes it look aesthetic. This is a quick bread, what do I mean by this, it is baked in a loaf tin and has no yeast. But some may argue that it is cake. I would agree with both.
Don’t get me wrong the recipe itself has some intense dessert vibes but on the whole it is a breakfast fruit bread that is on the border of being a cake. I have used fresh and dried fruit here, mainly for texture and sweetness. Hence the batter has a very little amount of sugar.
What ingredients do you need to make this Breakfast Fruit Bread?
We start with a mixture of dried fruits that is soaked in warm water until plump. I set this aside and get on with weighing out my ingredients, lining the cake tin and preheating the oven to 180℃. In a large mixing bowl we add the softened butter, vanilla, sugar and beat well. Add the eggs and beat until smooth. We then add all the dry ingredients, fresh fruit and strain out the dried fruit before adding that into the batter, fold everything together until evenly combined. Pour the batter into the prepared tin and bake for 55-60 mins until golden brown and knife inserted into the center comes out clean.
What substitutes can you use to make this Breakfast Fruit Bread?
I have made this recipe using butter but you can use olive oil or coconut oil. The sugar can be any sugar you like, I used castor but palm sugar, grated jaggery or even a little coconut sugar would work here. I wouldn’t recommend eliminating it completely as that might affect the texture of the bread once baked. The eggs can be substituted with flaxseed eggs or 30gm yogurt per egg.
As for the flour, you can use gluten free flour, cake flour, spelt flour, a mixture of wholemeal flour and all purpose flour, self raising flour, almond meal and gluten free flour mix etc. The best combination is the one Ive used, all purpose flour, oat flour and almond flour. I love the texture it gives the bread, makes it chewy but tender in every bite.
In reference to the fruit, I have used fresh pineapples and bananas that are chopped up. And I for the dried fruits I have used a combination of blueberries and cranberries. But you could do chopped up apricots, dates, raisins etc.
What can you add to the Breakfast Fruit bread?
You could chopped nuts like almonds, walnuts, pecans or pistachios. I have used cinnamon powder to lightly flavor the bread, you could do orange zest or lemon zest. A little cardamom powder would work too. I wouldn’t recommend going too heavy on the add ons as we want this to be a light fruit bread/cake.
Serving and storing this Breakfast Fruit Bread?
Once the loaf is baked, let it cool completely before slicing. I made the mistake of not waiting long enough and the slices were falling apart. Once it has cooled use a bread knife to slice it up. Serve with some nut butter like almond butter (which is why I prefer not to add nuts in the batter) and coffee or tea. It is perfect for breakfast but also a yummy snack option. Pack them in zip lock bags and take them to work, they travel well. As for storing, if you wrap them in cling film and place them in zip lock bags in the freezer they will last for a month. Then you can toast them up when you wan to eat a slice. Alternatively store it in the fridge for 5-6 days in an air tight container.
Now that we have covered how to make this Breakfast Fruit bread, you can have a look at the recipe video below but let’s get to it.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
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Breakfast Fruit Bread
- A couple of mine bowls
- Rubber spatula
- 9inch Loaf tin
- Bread knife
- 115 gm butter
- 50 gm sugar
- 1 tsp vanilla
- 2 eggs
- 100 gm all purpose flour
- 150 gm oat flour
- 30 gm almond flour
- 1/2 tsp cinnamon powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 200 gm fresh fruit pineapple & banana - chopped
- 170 gm dried fruit blueberries and cranberries
- We start with a mixture of dried fruits that is soaked in warm water until plump. I set this aside and get on with weighing out my ingredients, lining the 9inch loaf tin and preheating the oven to 180℃.
- In a large mixing bowl we add the softened butter, vanilla, sugar and beat well. Add the eggs and beat until smooth.
- We then add all the dry ingredients, fresh fruit and strain out the dried fruit before adding that into the batter, fold everything together until evenly combined.
- Pour the batter into the prepared tin and bake for 55-60 mins until golden brown and knife inserted into the center comes out clean.
- Let it cool in the tin completely before slicing.
- You can make this gluten free by using Bobs Red Mill Gluten free flour mix.
- Check my substitutes above.
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