June 29, 2017
Breads, Fruit, British,
Oven Bake, Kosher, Vegetarian, Quick Breads, Flour, Sugar more
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"A fruit quick bread from Wales. To make your own self-rising flour, use #recipe4626
For mixed spice,#recipe11171
Prep time includes overnight soaking of fruit."
Place dried fruit (chopped if needed) in a bowl and pour hot tea over. Add brown sugar and mix well. Cover and refrigerate overnight.
Preheat oven to 325F and coat a 9x5x3 loaf pan with nonstick cooking spray..
Add flour, milk, egg, marmalade and cinnamon to the fruit/tea mixture and mix until well combined. Pour dough into loaf pan.
Bake until bread is brown and a toothpick or knife comes out clean, about 2 hours.
Cool slightly and remove from pan. P;ace on wire rack and cool completely.
Slice and serve with butter or cream cheese.
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A great way to use up dried fruit leftover from Christmas. My dried fruits were mostly cranberries and apples and the bread was very good.I was concerned about the cooking time so cooked my bread a bit under the time stated -- the mini loaf about 1 1/2 hours while the regular loaf 1 3/4 hours. I made one regular size loaf and one mini loaf. An interesting bread! thanks for sharing!
I would eat this for breakfast, lunch and dinner!
I had lots of odds and end of dried fruit so my loaf had dates, apricots, currents, sultanas, blueberries and cranberries. Every bite is a surprise. :)It took the full 2 hours to bake but produced a wonderfully rich, moist loaf. Thanks for posting!
Made for CQ4