Candied Fruit Bread

This sweet and satisfying Candied Fruit Bread is packed with juicy, colorful candied fruit and topped with crunchy nuts (if you choose) – a delightful twist on traditional bread recipes that’s sure to impress your family and friends at breakfast, brunch, or as a sweet treat anytime.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup candied fruit, diced
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the candied fruit and nuts (if using).

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Don’t overmix the batter, especially when combining the flour mixture, to prevent a dense loaf.

Use your favorite type of nuts, or omit them altogether if you’re not a nut fan.

Candied fruit can be replaced with dried fruit, like cranberries or cherries, for a different flavor profile.

For an extra-moist loaf, make sure to not overbake – the toothpick test is essential here! Store the cooled loaf at room temperature in an airtight container for up to 3 days, or wrap tightly and freeze for up to 2 months.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g