This maple iced fruit loaf is packed with plump dried fruits and drizzled with an irresistible maple syrup glaze. It’s delicious with a cup of tea or coffee at any time of the day!
I do love a fruit loaf and this is my go to recipe.
This yeasted loaf is packed full of juicy dried fruit and is totally delicious.
Fresh from the oven, the bread is fluffy and soft. The maple icing glaze makes it really special, although you could omit it if you wish.
If you’re planning to toast the fruit loaf, then it’s probably a good idea to leave it uniced.
This recipe will give you two 450G – or 1lb – fruit loaves, but you could make two small round loaves instead if you like.
my tips for making a perfect fruit loaf
- Make sure you give the dough plenty of time to rise. Sweet doughs don’t like to be rushed – the fruit, eggs and sugar can slow down the proving process by 25-50%, so expect the dough to take at least two hours to prove fully. It will be worth the wait!
- You can pretty much add whatever dried fruit you like to this recipe – I just use whatever I have in the cupboard. You can keep it simple with good old dried raisins, currants and sultanas, or you could ring the changes by the following combinations:
- cherries and berries
- Dried mango and pineapple for a tropical fruit bread (in which case I think a lime or lemon drizzle would be amazing)
- Dried apple and cinnamon (increase the cinnamon to 2 teaspoons)
looking for more bread and recipes using yeast?
- 500g strong white flour
- 10g (2x5ml tsp) salt
- 10g fast action (instant) yeast
- 40g soft butter
- 50g caster sugar
- 3 medium eggs, plus one whole beaten egg to glaze
- 160ml full fat milk, warmed
- 100-150ml cool water
- 250g dried fruit such as raisins, sultanas, chopped apricots or dried cherries
- 1/2 tsp dried cinnamon
- FOR THE MAPLE ICING
- 100g icing sugar
- 2-3 tbsp maple syrup
- Place the flour into the bowl of a mixer fitted with a dough hook. Add the salt and yeast, keeping them at separate sides of the bowl (adding them directly on top of each other can kill the yeast.)
- Add the soft butter, sugar, eggs, milk and 100ml water. Switch on the mixer and mix at slow speed. Slowly add more water if the dough looks a bit dry - it should be soft and quite sticky. Mix on medium for 5 minutes until the dough is very soft and elastic. Add your dried fruit and cinnamon and mix again for a couple of minutes.
- Cover the bowl with a tea towel and leave to rise for 1-2 hours or until at least doubled in size. At this stage you could actually put the dough in the fridge and leave it to slowly prove overnight, but make sure you let it come to room temperature before you shape it.
- Grease two 450G (1lb) loaf tins well with butter. Preheat the oven to 200C/180Fan/400F.
- Tip out the dough on a lightly floured surface and gently fold inwards repeatedly until all the air is knocked out. Divide the dough into two equal pieces and shape each piece into a ball. Place on the baking tray. Cover with lightly oiled cling film or a warm tea towel and leave to prove for 45 minutes -1 hour, or until the dough has at least doubled in size and springs back quickly when prodded lightly.
- Glaze each loaf with beaten egg. Bake for about 40-45 minutes or until golden brown on top and the loaves sound hollow when tapped on the bottom. Transfer to a wire rack to cool.
- For the icing, stir together the icing sugar and maple syrup until you have a pourable icing. You might need to add some more maple syrup so keep it close to hand. Pour the icing over the cooled loaves and leave to set.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 310Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 49mgSodium 87mgCarbohydrates 64gFiber 3gSugar 34gProtein 6g