A nutted fruit loaf that can be delightfully devoured with a cup of tea although I do appreciate a slice with a cup of coffee, to linger over on a weekend. The buttery crumb texture is subtly sweet with a nutty fruit flavour that melts in your mouth. You don't have to icing this loaf although drizzled with a simple glaze icing gives it a more celebratory feel whatever the day or occasion.
Fruit and Nut Loaf
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2 cups unbleached all purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup dark brown sugar, packed
1 cup mixed chopped nuts
1 cup mixed dried berries
1 cup milk
1 teaspoon vanilla extract
1/4 cup melted butter, slightly cooled
1/4 teaspoon baking soda, dissolved in 1 teaspoon warm water
Preheat oven to 350ºF. Lightly grease and flour a 3 lb. loaf tin and line the bottom with baking parchment or lightly grease and flour two standard, 2 lb, loaf tins and line the bottom with baking parchment.
In a large bowl combine the flour, baking powder, salt, brown sugar, chopped nuts and dried berries together.
Create a well in the centre and add the egg, milk, vanilla, melted butter and the baking soda water. Using a wooden spoon, stir until everything is mixed and blended together.
Pour into the prepared loaf tin or tins and allow the batter to stand covered in a warm place for 20 minutes before baking.
Baking in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean.
Notes: dark pans bake things more quickly than lighter pans and ovens vary so baking times may vary.