Quick Moist Fruit Loaf

From: Kitchen Little

On Mar 4, 2008

My husband and I loved this bread! I made it with just craisins because that was all I had on hand. It really was moist and delicious! I also added some walnuts and coconut to use them up and it was great.

From: mliss29

On Jan 2, 2008

I made this for Christmas gifts this year instead of bags of cookies. (Trying to be a different kind of nice to people.) I used 1/3 c each of chopped dates, golden raisins, and cut-up apricots; King Arthur's WHITE whole wheat flour (who knew there was such a thing?); and 3 Tablespoons plain ol' sugar. And I divided the recipe into 3 petite bread pans cooked for 25 minutes. It was VERY good! I'll definitely make it again next year. And I might try to experiment with dried cranberries and orange zest/juice. Thank you!

From: justcallmetoni

On Mar 21, 2005

Whether you are looking for low-fat baked goods or not, I think you will enjoy this quick bread. I served this to a group of co-workers and not one person realized they were eating something low-fat or low-cal. My bread included raisins, currants, cranberries, apricots and pineapple from a holiday gift. Since several reviewers commented on the height of the final bread, I added a 1/2 teaspoon of baking powder in addition to the baking soda. That might my bread over 3 inches with some nice texture and cavities. Thinking next time I'd like to add a couple of tablespoons of pinenuts to give it a bit of a crunch. Thanks Jessica!

From: Roosie

On May 12, 2005

We used a combination of raisins, dates and prunes. I used whole wheat pastry flour instead of plain whole wheat and I used Sucanat for the sugar/sugar substitute. I think this is really a lovely very low-fat and healthful loaf, although I think that I should have added some fruit with a "light"er flavor to the mix (like apricots or dried pineapple or papaya). I followed Toni's lead and added a bit of baking powder and I also added about 1/4 tsp lemon juice. The baking soda needs to be combined with an acid (such as lemon juice, buttermilk, yogurt, etc) in order to be activated, so I wonder if the lack of such in the recipe is what has caused it to not rise much for most people. It rose well for me and had a wonderful tender and very moist crumb. Mine was not terribly dense, and it only had a little bit of the rubbery texture that low/no fat baked goods often get. I think that if you use the "darker" flavored dried fruits like I did, this would benefit from the addition of maybe a Tbs of molasses- I found myself really wanting it to be just a tad darker to match the fruits. All in all, I think this is a great very versatile recipe that produces a nice, very healthy loaf, but I do think it needs a little bit of tweaking. Thanks!