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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.
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Prep Time 10 minutes
Cook Time 1 hour
Course Bread, Breakfast, Brunch, Dessert, High Tea, Snack, tea time
Cuisine American
Servings 10 Slices

Equipment

  • A couple of mine bowls
  • Rubber spatula
  • 9inch Loaf tin
  • Bread knife

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • You can make this gluten free by using Bobs Red Mill Gluten free flour mix.
  • Check my substitutes above.