Recipe by Dona England
Makes two small loaves or one 4x9 loaf. Dried cranberries can be used in place of dried cherries.
Top Review by Chef Baker Buff
Quite tasty and not terribly sweet! I used fresh fruit instead of dried and had to bake it 15 mins longer. The need for a longer baking time is probably due to the extra moisture from the fresh fruit.
- 1 1⁄2 cups water
- 4 1⁄4 ounces dried pears, cut into 1/2-inch pieces
- 4 1⁄2 ounces dried cherries
- 4 tablespoons unsalted butter, melted and cooled, plus more
- unsalted butter, for pan
- 2 cups all-purpose flour, plus more
- all-purpose flour, for pan
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 teaspoon table salt
- 1⁄4 teaspoon ground nutmeg
- 1 cup sugar
- 1 large egg
- 1⁄4 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In s small saucepan, bring the water to a boil.
- Turn off the heat, add the dried fruit to the water and cover the pan.
- Let sit until the fruit is softened, about 10 minutes.
- Strain the liquid, reserving 1/2 cup.
- Set fruit and reserved liquid aside to cool.
- Butter and flour two small loaf pans or one larger pan. Set aside.
- In a bowl combine the flour, baking powder, baking soda, salt and nutmeg.
- Set aside.
- In the bowl of an electric mixed fitted with paddle attachment, combine the melted butter, sugar, egg, vanilla, reserved dried fruit, and reserved soaking liquid on medium speed.
- Add the reserved flour mixture, mix until smooth.
- Pour the batter into the prepared loaf pans, smooth the top with a spatula.
- Bake until golden brown, about 40 - 50 minutes.
- Transfer to a wire rack to cool 5 minutes.
- Slide a knife around the sides of the loaf then turn them out onto the rack.
- Let cool.
- Note: Toward the end of cooking you can top with butter and a sprinkle of sugar.