Fruit Loaf

by - March 14, 2018

I found this bread recipe from old notes that came together with the bread maker machine that I had it many years back.  The original recipe is a plain white loaf.  I added some dried fruits to make it into a fruit loaf.  20 years ago, we were not able to find so many recipes online.  We were not that knowledgeable then and I knew only the straight dough method.  

After baking so many breads with the sponge dough method, it’s a nice change to go back to straight dough.  It is very simple and easy to make and 3 hours later you will get to enjoy a fresh loaf from the oven. The texture very soft especially on the first day.  On the second day, the bread is not as soft as bread made with Tangzhong or Sponge dough method.  So my advice is don’t make a big loaf. I usually keep the left over bread in the fridge and I’ll toast it when I want to eat it. This recipe doesn’t require egg.  If you add egg then it will become like brioche.  

I hope you will like this simple recipe.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Fruit Loaf Recipe

Yields:  1 Loaf


300g bread flour
20g brown sugar
1 ¼ tsp instant yeast
1 tsp salt
25g butter
200g fresh full cream milk
60g dried apricot
30g raisins
30g dried cranberry

Egg wash:  
1 egg, whisked

Loaf pan (8" X 3" X 3")

  1. Line the baking trays with parchment paper.
  2. Put all ingredients except dried fruits (start with salt, flour, yeast, sugar, fresh milk and butter) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough until comes together and achieve window pane stage (when stretch the dough you should be able to see thin membrane). It takes around 15 minutes.  Add the dried fruits after 10 minutes.   If the dough is too dry, add 1 tablespoon of fresh milk or water at a time. Some bread flour absorbs more water.
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough until a small log is formed. 
  5. Transfer the dough to the prepared loaf pan.
  6. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size. 
  7. 15 minutes before baking, preheat the oven to 190C.
  8. Brush top of the bread with egg wash.
  9. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  10. Remove bread from oven and let them cool on rack.


If you don’t have fresh milk available, just replace the fresh milk with water and add 3 tablespoons of full cream milk.

  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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  1. Hi, if an egg is added to the dough, does any other ingredient need to be reduced? I am thinking that the dough may become too wet or should the amount of flour be increased to compensate?

    1. Hi there,

      Thank you for dropping by. Yes, you need to cut the liquid. Please reduce the fresh milk to 150g or ml first. If the dough too dry then add in 1 tablespoon of milk at a time.

      Cheers & happy baking:)

  2. Can omit milk totally as I m lactose intolerance?

    1. Hi Connie,

      Thank you for dropping by. Yes, of course you can. But, the taste will turn out slightly different as milk give some flavour to the bread. You may want to replace butter with olive or other vege. oil too.

      Cheers & happy baking.

  3. Hi,

    Understand that every oven is different but may i ask for this recipe was your oven using the fan forced function and baked at 190C? Mine turned out slightly wet so I am checking in if having a fan forced oven might help. Thank you.

    1. Hi, thank you for asking. 190C is top and bottom heat. I will reduce to 170C for fan-forced mode. Fan-forced mode normally is hotter by 20C usually.

      However, your oven maybe not as hot as my oven. So, you can increase to 200C (top & bottom heat) or 180C (fan-forced). It is best to use oven thermometer to check your oven temperature.

      Cheers :)