Fruit bread

A feastful fruit bread! Super fragrant, moist, containing lots of mixed dried fruit:)
Better slice it when completely cooled and set for a few hours (as on my photo it is still warm, hence almost falling apart. But there was no other chance to photograph it)


110 g corn/olive/vegetable oil
200 g sour cream, at room temperature
3 eggs, at room temperature
150 g brown sugar
250 g all-purpose flour
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon bicarbonate of soda
50 g dried cranberries
50 g black raisins
50 g golden raisins
50 g dried cumquat, chopped
50 g dried pineapple cubes
80 g dried apricots, chopped
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
sliced almonds for topping


  • Preheat the oven to 180°C/350°F. Either grease or line baking pan with parchment paper (it can be 20x20cm square pan, 18-20cm round one, or 25x11cm and 7cm deep oblong pan).
  • In a medium bowl, beat the eggs with oil and sour cream. Whisk in sugar and lemon zest. Gradually add the flour, spices and bicarbonate of soda mixed with lemon juice, until the flour is just incorporated. Stir in raisins, dried cranberries, cumquat, apricots and pineapple. Pour the mixture into the pan. Arrange the blanched almonds on top. Bake for 40-45 minutes or until a toothpick comes out clean. Allow to cool before you take it out of the pan. Cool on a wire rack and leave for a few hours to firm up.

Bon Appétit!DSC04093_logoDSC04125_new_logo


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