Candied Fruit Bread

This is a great bread for tea at Christmas time when you don’t like to make fruitcake. It is an old recipe that belonged to my mother, and really good.

Step: 1

Grease an 8x5-inch loaf tin thoroughly. Preheat oven to 375 degrees F (190 degrees C).

Step: 2

Beat eggs in a medium bowl. Add milk and melted butter; mix well.

Step: 3

Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend. Pour batter into the greased loaf tin. Let stand for 20 minutes.

Step: 4

Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.

Per Serving: 482 calories; protein 9.8g; carbohydrates 80.1g; fat 15g; cholesterol 80.5mg; sodium 638.2mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.