This Fruit Bread recipe is a vegan, eggless and non-alcoholic version made with whole wheat flour in a larger proportion along with candied orange peels, tutti frutti and glazed cherries.

Recipe Snapshot

  • Prep time: 180 minutes
  • Cook time: 45 minutes
  • Total time: 225 minutes
  • Yield: 1 · 1 Fruit Bread Loaf
  • Category: Breakfast, Snacks
  • Cuisine: World

Ingredients

  • 2.5 cups whole wheat flour ((atta) or organic whole wheat flour)
  • ½ cup all-purpose flour ((maida) or organic all-purpose flour)
  • 5 tablespoons raw sugar (or regular sugar)
  • ½ tablespoon dry active yeast (or 1 teaspoon instant yeast)
  • 2 tablespoons custard powder (or cornstarch)
  • 1 teaspoon salt (or add as required)
  • 1 cup water (or add as required)
  • 2 tablespoons tutti frutti
  • 2.5 tablespoons candied orange peels (- finely chopped)
  • 3 to 4 glazed cherries (or candied cherries - chopped finely)
  • 4 tablespoons sunflower oil (or unsalted butter at room temperature, can also swap sunflower oil with a neutral flavored oil)

Method

  1. First warm the water.
  2. Add a pinch of sugar in the water and stir to mix.
  3. Add in the dry active yeast and stir to combine.
  4. Keep in warm place for 10 minutes for the yeast to activate.
  5. In another bowl, mix both the flours with salt, sugar, tutti frutti, cherries, candied orange peels and custard powder or cornflour.
  6. Add the yeast mixture, oil and knead to a smooth and soft dough.
  7. Add more water if in case the dough looks dry.
  8. Brush the entire dough with some sunflower oil so that it does not dry out.
  9. Keep in the same bowl.
  10. Cover the bowl with a cling film or kitchen towel and let the dough leaven and rise for 2 to 2.5 hours or as needed.
  11. Punch the dough and knead lightly after 2 or 2.5 hours.
  12. Grease or line a 9 x 4 inch loaf pan.
  13. Shape the dough into a loaf.
  14. Cover and keep for 35 to 45 minutes or till the loaf has doubled again.
  15. Before baking, preheat the oven to 180 degrees C or 356 degrees F.
  16. Bake the loaf for 45 to 50 minutes or until the crust looks golden.
  17. To check tap the loaf and it should sound hollow.
  18. Remove loaf from pan after 4 to 5 minutes, while still hot and keep loaf on a wired tray or rack.
  19. Let the fruit bread loaf cool at room temperature.
  20. Cut the bread in equal slices. These Fruit Bread slices go well with tea or coffee. You can even slather some butter (vegan or dairy) or jam and have them.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.