Fruit Bread

A delicious and quick fruit bread filled with dried fruit and nuts! It’s moist, healthy, sugar-free, and absolutely bursting with flavor.

Author : Aline Cueni

4.50 from 18 votes

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Prep Time :10

Cook Time :50

Total Time :1

Servings : 15 Slices

Calories : 183kcal

Ingredients

▢ 2 cups (220 g) whole grain spelt flour or whole wheat flour, whole grain rye flour, or a mixture all three
▢ 1 cup (130 g) spelt flour or all-purpose flour
▢ 1 tbsp baking powder
▢ 1 tsp salt
▢ 1 ½ cup (170 g) dried fruits & nut mix trail mix or mix of choice, see notes
▢ 1 tbsp apple cider vinegar
▢ 1 ½ cup (360 g) sparkling water or tap water
▢ 1 tsp oil
▢ 1 tbsp rolled oats

Instructions

Preheat the oven to 390°F (200°C).
Add flour, baking powder, salt, dried fruit & nuts in a large bowl and mix using a spoon.
Pour in apple cider vinegar and sparkling water and stir until just combined (you don't have to knead this bread).
Grease a 10inch (25cm) loaf pan with one tablespoon oil and pour in the wet dough. Sprinkle with rolled oats (optional).
Bake for 50 minutes. Let it cool on a rack for 10 minutes, remove from the pan, and wait until cool before slicing.

Notes

Dried Fruit & Nuts: Mix and match whatever dried fruits and nuts you like or have at hand. I love a mixture of almonds, cashews, dried cranberries, mangos, and physalis. Dried figs and walnuts are delicious too. Feel free to use a premade trail mix.

Sparkling Water: Helps to activate the baking powder and makes the bread fluffier! Don't worry if you only have tap water, it works too.

Flour: This bread recipe is highly adjustable. Feel free to use whole-grain rye or wheat flour instead of spelt flour.

Keeps fresh for 2 days if packed in a tea towel.

Or freeze half of the bread right after baking for up to 3 months. → You can slice the bread before freezing and thaw single slices in the toaster.

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