Fruit Bread(No Sugar)
A moist, naturally sweet fruit bread packed with dates, prunes, raisins, and fragrant spices, perfect for breakfast, snacks, or teatime indulgence for fruit lovers.
Ingredients
Instructions
- Boil the chopped dates, prunes, raisins, oleo, and water for 5 minutes or until mushy. Let cool slightly.
- Add the beaten eggs, flour, pecans, vanilla, soda, and cinnamon to the fruit mixture. Mix all together thoroughly.
- Pour the batter into a greased 9 x 13-inch pan or divide into two bread pans.
- Bake at 350°F for 25 to 30 minutes if using a pan, or 45 to 60 minutes if using bread pans, until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing. Can be frozen for later enjoyment.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of nutmeg or substituting half of the pecans with walnuts. If you prefer a softer texture, you can soak the dried fruits in warm water for 30 minutes before using. To enhance sweetness without sugar, use extra ripe bananas or applesauce. This recipe is versatile, allowing you to incorporate other dried fruits such as apricots or figs.
Serving Suggestions
This fruit bread is delightful on its own but can be enhanced with a spread of cream cheese or nut butter. Serve it as a breakfast item alongside yogurt and fresh fruit, or as a satisfying snack with tea or coffee. It pairs beautifully with Vanilla Wreaths(Danish) for a festive brunch spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap the bread tightly in plastic wrap and place it in a freezer bag. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or toast them for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Bread(No Sugar) contains roughly 1911 calories, with 26g protein, 218g carbohydrates, and 97g fat. It is an excellent source of dietary fiber (59% of the Daily Value), protein (52% of the Daily Value), and iron (50% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 842mg per serving (37% 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 fresh fruit instead of dried fruit?
Using fresh fruit is not recommended for this recipe, as it will alter the moisture content and texture. Dried fruits provide the necessary sweetness and consistency. However, you can experiment with different types of dried fruits to achieve your preferred flavor.
Is there a gluten-free option for this recipe?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum or add a teaspoon for better structure. Keep in mind that the texture may vary slightly, but it will still be delicious.
How can I make this recipe vegan?
To make this fruit bread vegan, substitute the eggs with flaxseed meal or chia seeds mixed with water (1 tablespoon of flaxseed or chia mixed with 2.5 tablespoons of water equals one egg). Also, replace oleo with a plant-based butter or coconut oil for a dairy-free option.
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).