Perfect for a breakfast on the run, lazy Sunday mornings, and elegant holiday brunches, quick breads hold their very own magic. This easy and delicious loaf, packed with sweet flavors of raisins, apricots, and other summer fruits, adds that special something to an otherwise dull meal. As all quick breads, it requires no kneading or rising, and you can assemble it in ten to fifteen minutes. Hint: Make a double batch and keep the extra loaf in the freezer, wrapped well in plastic wrap and a Ziploc bag, to be enjoyed for a later occasion.
Ingredient list for the candied fruit quick bread
- 1 3/4 stick – 7 oz (200g) softened butter
- 3/4 cup (150g) caster sugar
- 4 eggs
- 3.5 oz (100g) of black Corinthian raisins
- 2.6 oz (75g) blonde raisins
- 4.5 oz (125g) diced candied melon
- 2.3 oz (65g) of candied or dried apricots, diced
- 2.3 oz (65g) of candied or dried prunes, diced
- 3 cups (300g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/5 cup (5cl) dark rum
1. The day before, soak the raisins in the rum.
2. Sift flour and baking powder into a large bowl.
3. Preheat your oven to 480°F (250°C) and grease a 11 inch lof pan.
4. Combine softened butter and sugar in a bowl, mix with an electric mixer for 2 minutes.
5. Add egg, one at a time, beating to combine after each addition.
6. Turn the mixer to low and gradually add the flour mixture. Beat until just combined.
7. Add the drained raisins, candied fruit, and the rum from maceration.
8. Pour the batter into the loaf pan and bake at 360°F (180°C) for about 1h10.
9. When a blond crust forms on the surface, score the loaf lengthwise with a spatula dipped in melted butter. Bake until a toothpick inserted in the center comes out clean.
10. Remove from oven, let the bread sit in the pan for 10 minutes.
11. Run a knife around the rim of the oaf pan and turn upside down to release the bread. Let cool on a wire rack for 1 hour. You obtain a very dense and moist loaf that you can keep for up to one week, wrapped and stored in a cool place.