fruit bread recipe, how to make fruit bread | fruit buns

fruit bread recipe - light & healthy fruit bread. eggless as well as dairy free recipe.
5 from 6 votes

fruit bread recipe – this is an easy, light and healthy fruit bread recipe. this fruit bread is an eggless bread made with whole wheat flour in a larger proportion. i have used candied orange peels, tutti frutti, glazed cherries to make this bread.

fruit bread

you can make this fruit bread more rich in nutrition by adding chopped dry fruits or nuts or seeds like sunflower, sesame, pumpkin or even ground flax meal.

eggless fruit bread recipe

fruit bread or fruit buns would be always brought my me when visiting any bakery or super store. i would give a miss to the cakes and cookies, but not fruit bread. its not only fruit bread i would buy…. i would bring a whole basket of loafs, artisan breads…

so now whenever i go to any super mall or store or bakery, i avoid looking in the bread section. even though i make breads at home now, i have to pick up some loaf or focaccia or buns with me 🙂

fruit bread recipe

the fruit loaf is easy to make and goes well with tea or coffee. some butter can also be applied on the bread and they taste great this way. we just have them plain as thats how we like these sweet bread slices.

if you are looking for more bread recipes then do check:

fruit bread

5 from 6 votes
Prep Time:3 hrs
Cook Time:45 mins
Total Time:3 hrs 45 mins
fruit bread recipe - light & healthy fruit bread. eggless as well as dairy free recipe.
fruit bread
Servings:1 loaf


(1 CUP = 250 ML)
  • 2.5 cups whole wheat flour (atta) or organic whole wheat flour
  • ½ cup all purpose flour (maida) or organic all purpose flour
  • 5 tablespoon regular sugar or organic unrefined cane sugar
  • ½ tablespoon dry active yeast or 1 teaspoon instant yeast
  • 2 tablespoon custard powder or corn starch (corn flour)
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoon tutti frutti
  • 2.5 tablespoon candied orange peels - chopped
  • 3 to 4 glazed cherries - chopped
  • 4 tablespoon vegetable oil OR unsalted butter at room temperature. (i used sunflower oil)

HOW TO MAKE fruit bread

  • warm the water.
  • add a pinch of sugar in the water and stir.
  • mix in the dry active yeast.
  • keep in warm place for the yeast to froth for 10 minutes.
  • in another bowl, mix both the flours with salt, sugar, tutti frutti, cherries and candied orange peels, custard powder/corn starch.
  • add the yeast mixture, oil and knead to a smooth dough.
  • add more water if the dough looks dry.
  • grease the whole dough with some oil so that it does not dry out.
  • keep in the same bowl.
  • cover the bowl with a cling film or kitchen towel and let the dough rise for 2 to 21/2 hours.
  • punch the dough and knead lightly after 2 or 21/2 hours.
  • grease or line a 9 x 4 inch loaf pan.
  • shape the dough into a loaf.
  • cover and keep for some 35-45 minutes load till the loaf has risen again.
  • before baking preheat the oven to 180 degrees C/356 degrees F.
  • bake for 45-50 mins.
  • remove when still hot and keep the loaf on a wired tray or stand.
  • serve warm or when cooled.
  • these fruit bread slices go well with some tea or coffee.
  • you can even apply some butter (vegan or dairy) and have them.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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61 comments/reviews

  1. Just tried the recipe, Waiting to put the dough in the oven…it looked simple and yummy. My dough hardly rose though….is there any particular reason why it wouldn’t have risen. I followed the recipe exactly as given

    • it could be due to the quality of yeast or the yeast has not proofed well. less warm water won’t activate the yeast and hot water will kill them. these could be the reasons. hope this helps.

  2. Good recipe. Instead of candied orange peel n tutti fruti i added candied lemon peel and raisins. Came out good.

  3. HI 🙂
    Im planning to make this this weekend.This will be my first Bread loaf try 🙂 . I bake in a convection oven and my oven cannot accommodate a 9 * 4 inch loaf pan.How can I convert this for a smaller loaf pan size.???
    Also,I read in the comments that I can replace the apf and corn flour with 1TBSP lemon juice.Looking forward to make this way.

  4. Dear Dassana,
    Gave your recipe a try but substituted raisins and cut dates instead of tutti fruitti. Followed recipe to the dot except that I soaked my raisins in warm water and plumped them before incorporating in dough. Also after greasing pan, I dusted off pan sides and bottom with cinnamon sugar
    About 25 mins into baking, I sprinkled more cinnamon sugar on the bread crust as well. Totally took 35 mins baking time -the raisin bread turned out delicious. I can’t wait to try the authentic raisin bread (the one with the swirl) – Have you tried that, could you please post a receipe for that sometime
    Thanks for the amazing blog that you have here 🙂

    • thats a nice variation savitha. i actually feel like baking the loaf with raisins dates 🙂

      i have not yet tried the swirl bread, though i have had both chocolate and raisins swirl bread in a cafe and i did like them. i will try to add the recipe.

      thanks savitha and welcome.

  5. Hi Dassana, This is such an awesome recipe ! I plan to make it this weekend. One question I have is …can
    I substitute instant yeast for dry yeast and if do.. How many tsps should I use ?

  6. Dear dassana….I bake many of ur wheat cake v should not over mix….n bread should v knead well…wat about gluten formation….bit confused

    • yes that true shubha. gluten strands are required in bread dough. thats why they should be kneaded well. in cakes gluten formation is not required. if gluten starts developing in a cake batter, then the cake texture becomes doughy and dense. i hope now the confusion is solved.

      • Thank you dear for solving my doubt…. Yesterday I baked ur fruit bread…I baked plain….it was good…thank you for the recipe….

      • welcome shubha and also thanks for the feedback on fruit bread time. next time try with some dry fruits and tutti frutti. the bread taste very good.

  7. Hi,
    I am a regular visitor of your blog and have tried some of your recipes. Thanks for giving delicious recipes with simple, basic ingredients. Can you please tell me if this bread can be made using whole wheat flour alone without maida or cornstarch?

    • with only whole wheat flour, the loaves turn out dense. so you can add some acidic agent which helps in softening the texture like buttermilk, lemon juice, curd or vinegar. for all the whole wheat bakes i make at home, i add either vinegar or lemon juice. in this recipe you can add 1 tablespoon of either lemon juice or vinegar. then you can skip both maida and corn starch. add the lemon juice when you add oil and then knead the dough.

  8. Hi! I’m a big fan of all ur recipes! 🙂 Planning to try this one. We live out of India and I miss eating this. One quick question, I have a convection oven so will the temperature and the baking time still be the same? Like 45 mins? Thanks in advance. 🙂

    • thanks ranjini. in a convection usually the baking temp is reduced to from 15 to 20 degrees celsius. if you do not reduce the baking temperature, then the time taken for baking will be less. so either you reduce the baking temp or reduce the time. even if you reduce the time, its better to keep a check on the cake. as baking occurs quickly in a convection oven.

  9. Hi,

    My bread tastes a bit bitter. I did not use the Orange peel and instead of tooti frooti, I added chopped raisins & dried apricot. Can you guess the reason for bitterness pls?