Fruit and Nut Loaf

 

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 egg, well beaten

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. 

Cheesy Tomato Herb Loaf

Exceptionally savoury and perfect to pack for summer picnics, enjoyed thinly sliced with afternoon tea and sandwiches. Sliced thickly and slathered with melted butter and crushed garlic and toast in the oven creating savoury garlic toast slices. You can vary the herbs and cheese depending on taste.   

Cheesy Tomato Herb Loaf

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1 1/2 cup self raising flour, sifted

1 teaspoon dry English mustard

2 tablespoons chopped herbs (chives, thyme, basil, sage, parsley)

1 - 2 tablespoons dried tomato or chopped sun-dried tomatoes

1 cup mature cheddar cheese, grated

1/4 stick of butter

1 egg, beaten

2/3 cup water

Preheat oven to 375ºF. Grease and flour a loaf pan and line the bottom with baking parchment paper.

Mix together the flour, mustard, herbs and cheese. Melt the butter, add to the mixture with the egg and water and mix to a soft, wet, cake-like dough.

Turn into the prepared pan and bake for 30 to 45 minutes until well risen and golden brown. Remove from the oven and cool on a wire rack. Serve warm or cold with butter. 

This week has been a nice one so far, for us. - JD