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63 Comments

  1. Would like to have your original fruit bread recipe without yeast first published in 20135 stars

  2. 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

    1. 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.

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

  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 🙂5 stars

    1. 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 recipes..in wheat cake v should not over mix….n bread should v knead well…wat about gluten formation….bit confused5 stars

    1. 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.

      1. Thank you dear for solving my doubt…. Yesterday I baked ur fruit bread…I baked plain….it was good…thank you for the recipe….5 stars

  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?

    1. 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. Its looks great.But I have one doubt before trying it out,can we use refined oil in place of vegetable oil

        1. You will have to try the sourdough method of making bread by first making a starter. You will find the method to make the starter on the google search or youtube. Hope this helps.

  9. 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. 🙂5 stars

    1. 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.

  10. 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?

  11. Hi i am planning on baking bread it will be my first time, just two questions why do you put custard powder/cornstarch? do we get tutti frutti in stores?

    1. corn starch is used as an egg substitute in baking. so is custard powder as custard powder is also basically flavored corn starch. yes you should be able to get tutti frutti in stores. i get these easily in local stores or local mithai shops.

  12. Hello, this bread looks great and I am going to try it soon. Just one question, can you please advise the amount of instant yeast for this recipe? Thanks

  13. Hi,
    Can this recipe be made using a bread maker?
    If yes is there an order which should be followed?
    My machine instruction says to put it the liquid ingredients first?
    Thanks

    1. you can easily make bread in a bread machine. i suppose this recipe will also work. i have never used bread machine, so am unable to help you. you can google and check if there are any instructions or steps on how to make bread in a bread machine.

  14. Thank you this came out so well and my husband appreciated the perfect txeture n flavors..m5 stars

  15. hi dassana,
    today i prepared. bt i used normal sugar. taste little sugary. and co laps in the middle of bread.
    still the day i never get any bread in dome shape. it always colaps in middle. will u tell me why?
    wtg for u r reply. thank u

    1. hi seema. usually when the bread is over leavened it collapses. another reason would be the oven temperature. for how long you preheat the oven. at least preheat for 20 mins. you can increase the oven temperature a bit and try baking bread.

    1. candied orange peels taste too good in the fruit bread. you can try adding some orange or lemon rind. however they will give a lemony or orange flavor tones in the bread.

  16. Hi Dassana,

    thanks for sharing this beautiful and tasty recipe. i have tried this and came out well but while cutting the bread breaks off. the upper layer of bread becomes very hard so when i cut into slices it cracks and breaks off, though the inside is moist.

    dont know what went wrong 🙁 can you suggest pls?

    Regards,
    Sneha

    1. hi sneha, there are some reasons where the crust hardens. it can be the temperature inside the oven or over baking. also possible if there is under gluten formation in the bread. which means the bread has not been kneaded well. next time when you make any bread, stretch the bread after kneading. if it has elasticity…. which means it does not break while stretching…. this means that the bread is kneaded well.

  17. nicely done bread..even my shopping is incomplete with out a artisan bread..i love fruit buns

  18. i love the fruit dotted look. i have some tutti fruiti stashed away in the fridge. need to put i it to some use soon!

  19. Perfect cake for tea time. Also love the colorful tutti fruity!!!
    As always great shots too!!