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Fruit and Nut Loaf

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A delightful fruit and nut loaf made with dried figs, peaches, raisins, and walnuts, combined with a touch of honey and orange rind. This hearty loaf is perfect for breakfast or as a snack.

Ingredients

Scale
  • 200g (1 cup) dried figs
  • 1 x 200g packet dried peaches
  • 65g (1/3 cup) raisins
  • 500ml (2 cups) boiling water
  • 500g (3 1/3 cups) plain flour
  • 2 tbsp baker’s flour
  • 2 tsp (14g/2 sachets) dried yeast
  • 1 tsp ground ginger
  • 100g (1 cup) walnut halves
  • 60ml (1/4 cup) honey
  • 1 tbsp finely grated orange rind
  • Melted butter, to grease
  • Plain flour, extra, to dust

Instructions

  • Prepare the Fruit: Combine the dried figs, dried peaches, raisins, and boiling water in a large heatproof bowl. Let stand for 30 minutes or until the fruit softens. Drain the fruit over a large bowl to catch any liquid. Squeeze out as much liquid as possible from the fruit. Reserve 250ml (1 cup) of the liquid.
  • Make the Dough: In a large bowl, combine the plain flour, baker’s flour, dried yeast, ground ginger, walnuts, and the drained fruit. In a jug, mix the reserved liquid, honey, and orange rind. Make a well in the center of the flour mixture and pour in the honey mixture. Stir with a wooden spoon until combined, then use your hands to mix until a dough forms.
  • Knead and Prove: Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Brush a large bowl with melted butter to grease and lightly dust it with flour. Place the dough in the bowl, turning it to coat lightly with butter and flour. Cover with plastic wrap or a damp tea towel and place in a warm, draught-free place. Let prove for 1 1/2 hours or until doubled in size.
  • Shape and Second Proving: Preheat your oven to 200°C (390°F). Brush an 8 x 22 cm (base measurement) loaf pan with melted butter and dust lightly with flour. Punch down the center of the dough with your fist, turn it onto a lightly floured surface, and knead for about 1 minute or until smooth and elastic. Place the dough in the prepared loaf pan, cover with plastic wrap or a damp tea towel, and let it prove for another 1 hour or until doubled in size.
  • Bake: Bake in the preheated oven for 45-50 minutes, or until the loaf is golden brown, cooked through, and sounds hollow when tapped on the base. Remove from the oven and turn out onto a wire rack to cool.

Notes

  • You can serve this loaf toasted with baked sweet ricotta and cherry jam for a delightful treat.
  • Ensure the loaf is completely cooled before storing it in an airtight container for up to 3 days.

 

Nutrition

Find it online: https://easyfoodflash.com/fruit-and-nut-loaf/