Prep 15 mins
Cook 40 mins
Makes two small loaves or one 4x9 loaf. Dried cranberries can be used in place of dried cherries.
- 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
- 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.
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.