Almond Fruit Loaf - Bread
A moist, nutty fruit loaf packed with dried apricots, prunes, figs, and almonds, perfect for breakfast or teatime, offering a rich, sweet, and chewy texture.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Butter and flour a 5 x 9-inch loaf pan.
- Combine dried apricots, prunes, figs, almonds, flour, baking powder, and 3/4 cup sugar; stir to mix evenly.
- Use a mixer to beat eggs and 1/4 cup sugar until tripled in volume.
- Pour the beaten eggs into the fruit mixture and stir with a spoon to blend.
- Pack the mixture evenly into the prepared loaf pan.
- Bake for 2 hours or until done.
- Cool in the pan for 15 minutes.
- Invert the loaf and cool on a rack before serving.
Tips & Substitutions
For a richer flavor, consider toasting the almonds before adding them to the mixture. If you don't have all the dried fruits on hand, you can substitute with other dried fruits like raisins or dates. Ensure the fruits are chopped into small pieces for even distribution. Adjust the sugar based on the sweetness of the fruits you choose to use.
Serving Suggestions
This delightful loaf pairs beautifully with a cup of tea or coffee. Consider serving it with a dollop of Greek yogurt or a side of fresh fruit for a balanced breakfast. For a more indulgent treat, it can be enjoyed with a drizzle of honey or maple syrup. Try it alongside Low-Fat Hungarian Green Bean Salad for a well-rounded meal.
Storage & Reheating
Store any leftover Almond Fruit Loaf in an airtight container at room temperature for up to 5 days. You can also freeze slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply thaw and warm in the oven or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Fruit Loaf - Bread contains roughly 886 calories, with 18g protein, 140g carbohydrates, and 23g fat. It is an excellent source of calcium (39% of the Daily Value), protein (37% of the Daily Value), and iron (29% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 582mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts instead of almonds?
Yes, you can substitute almonds with walnuts or pecans if desired. Keep in mind that this may alter the flavor and texture slightly, but it will still create a delicious fruit loaf.
What can I do if my mixture seems too dry?
If the mixture appears too dry, you can add a couple of tablespoons of orange juice or water to help moisten it. This will enhance the flavors and ensure the loaf stays moist during baking.
How do I know when the loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges will begin to pull away from the sides of the pan, indicating it's ready to cool.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).