Delicious Fruit Bread Recipes to Try Today

Craving a Slice of Sunshine? Why Fruit Bread is Your New Best Friend!

Are you searching for that perfect, comforting bake that tastes like a hug in a slice? It’s no secret that fruit bread has a special place in the hearts (and ovens!) of bakers worldwide. With an average search volume of over 50,000 per month for “fruit bread recipes,” it’s clear many of us are on the hunt for that ideal recipe. Whether it’s the sweet burst of berries, the tangy zest of citrus, or the deep richness of dried fruits, fruit breads offer a versatile and incredibly satisfying baking experience. They are perfect for a lazy weekend brunch, a delightful afternoon tea, or even a well-deserved dessert. The beauty of fruit bread lies in its adaptability – it can be moist and dense with dried fruits, light and airy with fresh berries, or a delightful combination of both. Join us as we dive into some of the most delicious fruit bread recipes that you can try today, promising a burst of flavor and joy in every bite.

The Building Blocks of Beautiful Fruit Bread

The magic of fruit bread lies in its core components, which, when combined, create something truly special. The quality of your ingredients will directly impact the final outcome, so choosing wisely is key. Here’s a breakdown of what you’ll typically need, along with some tips to enhance your baking:

• Flour: All-purpose flour is the standard, providing a good structure. For a slightly nuttier flavor and denser crumb, you can substitute 1/4 to 1/3 of the all-purpose flour with whole wheat flour.
  Sensory Note: The flour should feel light and powdery, free from clumps.
• Sugar: Granulated sugar is common for sweetness. Brown sugar adds a lovely caramel note and a moister texture. You can use a mix of both for balanced sweetness and depth.
  Sensory Note: Sugar crystals should be fine and free-flowing.
• Leavening Agents: Baking soda and/or baking powder work together to give your bread its lift and airy texture. Ensure they are fresh for maximum effectiveness.
  Sensory Note: These are typically fine powders with no distinct smell.
• Fat: Butter or oil (like vegetable or canola) contributes to tenderness and moisture. Melted butter adds a richer flavor compared to oil.
  Sensory Note: Butter should be creamy and have a mild, milky aroma. Oil should be clear and neutral smelling.
• Eggs: Eggs bind the ingredients and add richness and structure.
  Sensory Note: Fresh eggs have a smooth shell and a firm white with a bright yellow yolk.
• Liquid: Milk, buttermilk, yogurt, or even fruit juice adds moisture and helps activate the leavening. Buttermilk or yogurt can also add a lovely tang.
  Sensory Note: Milk should be creamy white, with a fresh, clean scent.
• Salt: Balances the sweetness and enhances other flavors.
  Sensory Note: Salt crystals should be distinct and free-flowing.
• Flavorings: Vanilla extract, cinnamon, nutmeg, or citrus zest can elevate the bread’s aroma and taste.
  Sensory Note: Extracts should have a potent, distinct aroma. Zest should be fragrant and fragrant.
• The Star: Fruit! This is where the real fun begins. You can use fresh berries (raspberries, blueberries, strawberries), chopped apples, pears, bananas, or dried fruits like raisins, cranberries, apricots, or dates. For dried fruits, soaking them in warm water or juice for 15-30 minutes before adding can plump them up and infuse them with extra flavor.
  Sensory Note: Fresh fruits should be ripe, fragrant, and firm. Dried fruits should be plump, not shriveled and hard.

Timing is Everything for the Perfect Bake

Compared to many quick breads that might zip through prep in 10 minutes, fruit bread often takes a tad longer due to prepping the fruit. However, the active preparation time is still minimal, making it a great option for a busy baker. The baking time is standard for most loaves, ensuring a perfectly cooked center and a beautifully golden crust.

Crafting Your Delicious Fruit Bread: Step-by-Step

Let’s get baking! These steps are designed to be straightforward and yield fantastic results. We’re aiming for a bread that’s moist, flavorful, and has a delightful texture.

Step 1: Prepare Your Fruit

If you’re using fresh fruit, gently wash and pat them dry. For larger fruits like apples or pears, peel, core, and chop them into bite-sized pieces. If using berries, you can leave them whole or halve larger ones. For dried fruits, plump them by soaking in warm water, juice, or even a bit of your chosen liquid flavoring (like orange juice for a citrusy twist) for about 15-30 minutes. Drain them thoroughly. A little tip: toss fresh berries in a tablespoon of flour before adding them to the batter – this helps prevent them from sinking to the bottom of your loaf.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, sugar, baking soda and/or baking powder, salt, and any dry spices like cinnamon or nutmeg. Whisking ensures everything is evenly distributed, preventing pockets of leavening agent or salt in your finished bread. This is also a good time to preheat your oven to the temperature specified in your chosen recipe (usually around 350°F or 175°C) and grease and flour your loaf pan, or line it with parchment paper for easy removal.

Step 3: Combine Wet and Dry Ingredients

In a separate medium bowl, whisk together your wet ingredients: eggs, melted butter or oil, milk (or your chosen liquid), and vanilla extract. Once combined, pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until *just* combined. It’s important not to overmix here. A few streaks of flour are perfectly fine; overmixing develops gluten, which can result in a tough bread.

Step 4: Fold in Fruit

Gently fold your prepared fruit into the batter. Use a spatula and a sweeping motion, being careful not to mash or crush delicate fruits like raspberries. You want the fruit to be evenly distributed throughout the batter without breaking it down too much. This step is crucial for achieving those delightful bursts of flavor in every slice.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan, spreading it evenly. Bake in the preheated oven for the time indicated in your recipe, typically 45-60 minutes. The bread is done when it’s golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (not wet batter). If the top is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the remaining baking time.

Step 6: Cool and Enjoy

Once baked, let the bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. This step is important for preventing a soggy bottom and allowing the structure to set. Resist the urge to slice into it too soon – a fully cooled loaf is easier to slice and tastes even better!

A Look at the Goodness (Nutritional Snapshot)

While nutritional values will vary based on specific ingredients and proportions, a standard fruit bread typically offers:

• Calories: Around 250-350 per slice.
• Carbohydrates: Primarily from flour and sugar, with natural sugars from the fruit.
• Fat: From butter or oil, contributing to moistness.
• Protein: A moderate amount from eggs and flour.
• Fiber: Increased with whole wheat flour and fruits, especially berries.

Note: For precise nutritional information, it’s best to use a recipe calculator with your exact ingredients.

Making Fruit Bread Healthier Without Compromising Flavor

Looking for ways to make your fruit bread a little lighter? You don’t have to sacrifice taste! Here are some smart swaps:

• Reduce Sugar: Use half the amount of sugar and boost sweetness with more naturally sweet fruits like ripe bananas or dates. A touch of sugar-free maple syrup can also help.
• Whole Grains: Replace half the all-purpose flour with whole wheat or oat flour for added fiber and nutrients.
• Dietary Fats: Swap some or all of the butter/oil with unsweetened applesauce or mashed ripe banana for a significantly lower fat content.
• Fruit Power: Load up on extra fruit! The natural sweetness and moisture from fruits can often compensate for reduced sugar and fat.
• Greek Yogurt: Substitute some of the milk or oil with plain Greek yogurt for added protein and moisture, with a subtle tang.

Elevate Your Fruit Bread Experience

Fruit bread is wonderful on its own, but here are a few ways to make it even more special:

• Toasted with Butter: A classic for a reason. Toasting brings out the nutty flavors of the bread and makes the fruit filling even more luscious. A good quality butter is a must.
• With Cream Cheese: The slight tang of cream cheese complements the sweetness of the fruit beautifully.
• Drizzled with Honey or Maple Syrup: For an extra touch of sweetness, especially if your bread isn’t overly sweet.
• Alongside Coffee or Tea: The perfect accompaniment to your morning brew or afternoon pick-me-up.
• As a Dessert: Serve a slice slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream.

Common Mistakes to Avoid When Baking Fruit Bread

Even experienced bakers can make a few slip-ups. Here are some common mistakes and how to steer clear of them:

• Overmixing the Batter: This is the most common culprit for tough, dense bread. Mix only until the ingredients are just combined.
• Using Stale Leavening Agents: Outdated baking soda or baking powder won’t give your bread the lift it needs. Test them by adding a bit to hot water (baking soda should fizz) or hot vinegar (baking powder should fizz).
• Not Preheating the Oven: A properly preheated oven ensures even baking from the start.
• Opening the Oven Door Too Often: This causes temperature fluctuations and can lead to a sunken loaf.
• Under or Overbaking: Use a timer and the toothpick test to ensure your bread is perfectly cooked.
• Not Letting it Cool Properly: Slicing hot bread can cause it to fall apart and can result in a gummy texture.

Keeping Your Fruit Bread Fresh

Proper storage is key to enjoying your delicious fruit bread for days:

• Room Temperature: Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil, or store it in an airtight container. It will stay fresh for 2-3 days.
• Refrigeration: For longer storage (up to a week), keep it wrapped and stored in the refrigerator. However, refrigeration can sometimes dry out bread, so consider toasting slices before serving.
• Freezing: Fruit bread freezes beautifully! Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature. You can also slice it before freezing for quick toasting.

Bake a Batch of Bliss Today!

Fruit bread is more than just a recipe; it’s an invitation to comfort, warmth, and delicious simplicity. From tangy berries to rich dried fruits, the possibilities are endless, and the rewards are always delightful. Whether you’re aiming for a healthier version or indulging in a classic, these recipes offer a fantastic starting point for creating your own perfect loaf. So, gather your ingredients, preheat your oven, and get ready to bake a batch of pure bliss. Your kitchen (and your taste buds!) will thank you!

Frequently Asked Questions About Fruit Bread

Homemade Fruit Bread

Print Recipe

Thisfruit breadis soft, slightly spiced, and packed with a mix of delicious dried fruits. It’s a perfect treat for breakfast, snacks, or even as a base for decadent French toast. The recipe is simple, no-knead, and full of warm spices that complement the sweetness of the dried fruits.

• Author: Chef Sara

Ingredients

Scale 1x2x3x

• 357 g(2 3/4 cupsloosely packed) all-purpose flour210ml (1 cup minus 2 tbsp) warm water1 tspinstant yeast (or1 1/4 tspactive dry yeast)1 tspsalt (5.9 g)42.6 g(3 tbsp) butter, melted32 g(2 1/2 tbsp) sugar (adjust to taste)
• 210ml (1 cup minus 2 tbsp) warm water1 tspinstant yeast (or1 1/4 tspactive dry yeast)1 tspsalt (5.9 g)42.6 g(3 tbsp) butter, melted32 g(2 1/2 tbsp) sugar (adjust to taste)
• 1 tspinstant yeast (or1 1/4 tspactive dry yeast)1 tspsalt (5.9 g)42.6 g(3 tbsp) butter, melted32 g(2 1/2 tbsp) sugar (adjust to taste)
• 1 tspsalt (5.9 g)42.6 g(3 tbsp) butter, melted32 g(2 1/2 tbsp) sugar (adjust to taste)
• 42.6 g(3 tbsp) butter, melted32 g(2 1/2 tbsp) sugar (adjust to taste)
• 32 g(2 1/2 tbsp) sugar (adjust to taste)
• 80–90g (1/2 cup) dried cranberries80–90g (1/2 cup) raisins60–70g (1/2 cup) currants80–90g (1/2 cup) dried whole cherries (optional)1/2 tspcinnamon powder1/4 tspcardamom powder1/4 tspnutmeg powder (optional)1/2 tspvanilla sugar or1/2 tsppure vanilla extract
• 80–90g (1/2 cup) raisins60–70g (1/2 cup) currants80–90g (1/2 cup) dried whole cherries (optional)1/2 tspcinnamon powder1/4 tspcardamom powder1/4 tspnutmeg powder (optional)1/2 tspvanilla sugar or1/2 tsppure vanilla extract
• 60–70g (1/2 cup) currants80–90g (1/2 cup) dried whole cherries (optional)1/2 tspcinnamon powder1/4 tspcardamom powder1/4 tspnutmeg powder (optional)1/2 tspvanilla sugar or1/2 tsppure vanilla extract
• 80–90g (1/2 cup) dried whole cherries (optional)1/2 tspcinnamon powder1/4 tspcardamom powder1/4 tspnutmeg powder (optional)1/2 tspvanilla sugar or1/2 tsppure vanilla extract
• 1/2 tspcinnamon powder1/4 tspcardamom powder1/4 tspnutmeg powder (optional)1/2 tspvanilla sugar or1/2 tsppure vanilla extract
• 1/4 tspcardamom powder1/4 tspnutmeg powder (optional)1/2 tspvanilla sugar or1/2 tsppure vanilla extract
• 1/4 tspnutmeg powder (optional)1/2 tspvanilla sugar or1/2 tsppure vanilla extract
• 1/2 tspvanilla sugar or1/2 tsppure vanilla extract

Instructions

1. 1️⃣Prepare the Dough:
2. In a large bowl, mix warm water, sugar, salt, and yeast until dissolved.Stir in melted butter.Gradually add flour to the liquid mixture, stirring until combined into a shaggy dough with no dry patches.2️⃣First Proofing:Cover the bowl with plastic wrap and let the dough rise in a warm environment for 1 hour, or until doubled in size. If the room is cooler, allow up to 1 1/2 hours.3️⃣Incorporate the Fruit Mix:Mix the dried fruits and spices in a separate bowl.Gently fold the fruit mix into the risen dough, deflating it slightly in the process. Avoid overworking to prevent the dough from becoming too elastic.4️⃣Shape the Dough:Lightly press the dough into a rectangle. The width should match the length of your loaf pan.Roll the rectangle into a log and place it seam-side down in a greased loaf pan. Cover with plastic wrap.5️⃣Final Rising:Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.6️⃣Egg Wash and Bake:Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
3. Stir in melted butter.Gradually add flour to the liquid mixture, stirring until combined into a shaggy dough with no dry patches.2️⃣First Proofing:Cover the bowl with plastic wrap and let the dough rise in a warm environment for 1 hour, or until doubled in size. If the room is cooler, allow up to 1 1/2 hours.3️⃣Incorporate the Fruit Mix:Mix the dried fruits and spices in a separate bowl.Gently fold the fruit mix into the risen dough, deflating it slightly in the process. Avoid overworking to prevent the dough from becoming too elastic.4️⃣Shape the Dough:Lightly press the dough into a rectangle. The width should match the length of your loaf pan.Roll the rectangle into a log and place it seam-side down in a greased loaf pan. Cover with plastic wrap.5️⃣Final Rising:Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.6️⃣Egg Wash and Bake:Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
4. Gradually add flour to the liquid mixture, stirring until combined into a shaggy dough with no dry patches.
5. 2️⃣First Proofing:Cover the bowl with plastic wrap and let the dough rise in a warm environment for 1 hour, or until doubled in size. If the room is cooler, allow up to 1 1/2 hours.3️⃣Incorporate the Fruit Mix:Mix the dried fruits and spices in a separate bowl.Gently fold the fruit mix into the risen dough, deflating it slightly in the process. Avoid overworking to prevent the dough from becoming too elastic.4️⃣Shape the Dough:Lightly press the dough into a rectangle. The width should match the length of your loaf pan.Roll the rectangle into a log and place it seam-side down in a greased loaf pan. Cover with plastic wrap.5️⃣Final Rising:Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.6️⃣Egg Wash and Bake:Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
6. Cover the bowl with plastic wrap and let the dough rise in a warm environment for 1 hour, or until doubled in size. If the room is cooler, allow up to 1 1/2 hours.3️⃣Incorporate the Fruit Mix:Mix the dried fruits and spices in a separate bowl.Gently fold the fruit mix into the risen dough, deflating it slightly in the process. Avoid overworking to prevent the dough from becoming too elastic.4️⃣Shape the Dough:Lightly press the dough into a rectangle. The width should match the length of your loaf pan.Roll the rectangle into a log and place it seam-side down in a greased loaf pan. Cover with plastic wrap.5️⃣Final Rising:Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.6️⃣Egg Wash and Bake:Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
7. 3️⃣Incorporate the Fruit Mix:
8. Mix the dried fruits and spices in a separate bowl.Gently fold the fruit mix into the risen dough, deflating it slightly in the process. Avoid overworking to prevent the dough from becoming too elastic.4️⃣Shape the Dough:Lightly press the dough into a rectangle. The width should match the length of your loaf pan.Roll the rectangle into a log and place it seam-side down in a greased loaf pan. Cover with plastic wrap.5️⃣Final Rising:Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.6️⃣Egg Wash and Bake:Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
9. Gently fold the fruit mix into the risen dough, deflating it slightly in the process. Avoid overworking to prevent the dough from becoming too elastic.4️⃣Shape the Dough:Lightly press the dough into a rectangle. The width should match the length of your loaf pan.Roll the rectangle into a log and place it seam-side down in a greased loaf pan. Cover with plastic wrap.5️⃣Final Rising:Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.6️⃣Egg Wash and Bake:Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
10. 4️⃣Shape the Dough:
11. Lightly press the dough into a rectangle. The width should match the length of your loaf pan.Roll the rectangle into a log and place it seam-side down in a greased loaf pan. Cover with plastic wrap.5️⃣Final Rising:Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.6️⃣Egg Wash and Bake:Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
12. Roll the rectangle into a log and place it seam-side down in a greased loaf pan. Cover with plastic wrap.5️⃣Final Rising:Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.6️⃣Egg Wash and Bake:Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
13. 5️⃣Final Rising:
14. Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.6️⃣Egg Wash and Bake:Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
15. 6️⃣Egg Wash and Bake:Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
16. Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.
17. Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
18. If the top browns too quickly, tent it with foil after 25 minutes.7️⃣Cool the Bread:Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
19. 7️⃣Cool the Bread:
20. Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
21. Cool completely for 2-3 hours to allow the residual baking to finish.8️⃣Serve and Enjoy:Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast
22. 8️⃣Serve and Enjoy:
23. Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast

Notes

Adjust the fruit mix to your liking—swap in dried apricots, figs, or dates.Smearing the top with butter after baking will soften the crust.Store in an airtight container for up to 4 days or freeze for longer shelf life.
Smearing the top with butter after baking will soften the crust.Store in an airtight container for up to 4 days or freeze for longer shelf life.
Store in an airtight container for up to 4 days or freeze for longer shelf life.