This Fruit Bread recipe is a vegan, eggless and non-alcoholic version made with whole wheat flour in a larger proportion along with candied orange peels, tutti frutti and glazed cherries.
Add a pinch of sugar in the water and stir to mix.
Add in the dry active yeast and stir to combine.
Keep in warm place for 10 minutes for the yeast to activate.
In another bowl, mix both the flours with salt, sugar, tutti frutti, cherries, candied orange peels and custard powder or cornflour.
Add the yeast mixture, oil and knead to a smooth and soft dough.
Add more water if in case the dough looks dry.
Brush the entire dough with some sunflower 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 leaven and rise for 2 to 2.5 hours or as needed.
Punch the dough and knead lightly after 2 or 2.5 hours.
Grease or line a 9 x 4 inch loaf pan.
Shape the dough into a loaf.
Cover and keep for 35 to 45 minutes or till the loaf has doubled again.
Before baking, preheat the oven to 180 degrees C or 356 degrees F.
Bake the loaf for 45 to 50 minutes or until the crust looks golden.
To check tap the loaf and it should sound hollow.
Remove loaf from pan after 4 to 5 minutes, while still hot and keep loaf on a wired tray or rack.
Let the fruit bread loaf cool at room temperature.
Cut the bread in equal slices. These Fruit Bread slices go well with tea or coffee. You can even slather some butter (vegan or dairy) or jam and have them.
Notes
How to make Fruit Bun
Prepare the dough as mentioned in the recipe and give it the first rise.
Then make equal portions of the dough depending on the size of buns you want.
Roll them to neat round buns or make any shape you prefer. Place on a greased baking tray.
Cover with a kitchen towel and let them double up in volume for 45 to 50 minutes.
Bake in a preheated oven at the same temperature as mentioned in the recipe for 30 to 40 minutes or as needed until the buns have a golden crust on top.
More Tips
This fruit loaf recipe can also be made entirely with all-purpose flour. You can also use bread flour.
Choose to add your choice of candied fruits, nuts, dry fruits and candied peels.
Add water as needed depending on the texture and quality of flours.
Try to use glazed cherries or candied cherries and not canned maraschino cherries. The maraschino canned cherries are highly processed with preservatives added - so do not add these.
You can add less salt, about ½ to a few pinches if you prefer.
If using instant yeast (rapid rise yeast), the first rise and leavening time will be about 45 minutes to 1 hour (depending on the temperature conditions). The second rise will be for 20 to 30 minutes.
Note that the approximate nutrition info is for the entire loaf of fruit bread made with this recipe.