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Dried fruit bread loaf recipe

Dried fruit bread loaf recipe

30 ratings

A warm, buttery fruit loaf recipe with currants and sultanas. This nostalgic treat takes only 15 minutes to prepare so why not double the quantities to make a second loaf for freezing. See method

  • Serves 6
  • 15 mins to prepare and 45 mins to cook
  • 411 calories / serving
  • Freezable


  • 125g caster sugar
  • 75g sultanas
  • 50g currants
  • 125g butter, softened
  • 200g plain flour
  • 125ml water
  • 1tsp baking powder
  • 1/2tsp ground mixed spice

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    10g 52%
  • Sugars

    37g 41%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 62.7g Protein 3.8g Fibre 2.3g


  1. Preheat the oven to 180°C.
  2. Grease and line a 30cm x 6cm x 10 cm loaf tin with nonstick paper. Combine the water, sugar, butter, sultanas and currants in a large saucepan. Heat over a medium heat until the butter has melted and the sugar has dissolved. Remove from the heat, then add the flour, baking powder and spice after a few minutes. Stir well to combine thoroughly.
  3. Pour into the prepared loaf tin. Bake for 30-40 minutes until a cake tester comes out clean when inserted into the centre of the loaf. Remove and allow to cool for a few minutes before turning out onto a wire rack to cool completely. Slice and serve.

See more bread recipes 

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

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