Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A wonderful bread adaptable to any season of the year. It freezes well. One of my most requested recipes.

Ingredients Nutrition


  1. Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
  2. Carefully fold in fruit.
  3. Pour into two prepared bread pans and bake at 350° for one hour.
  4. This recipe may be doubled.
  5. Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
  6. Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.


Most Helpful

I used the leftover pears from making some homemade pear vodka in this bread. Excellent texture and taste. I followed the recipe exactly and my two loaves were beautiful. Thanks so much for sharing. Made for Photo Tag.

mary winecoff November 13, 2008

I made this to use up some fresh strawberries that were beyond out-of-hand eating but still good for baking. I only had one cup of chopped berries, so I supplemented with a couple of peaches that were rolling around the produce drawer. Nice and moist, and I like that it makes two loaves (which means I could do this as a bundt without having to do math lol). Thanks for posting!

Muffin Goddess August 12, 2006

This was excellent, but I'm thinking you might have to change the name from "Fresh Fruit Bread" because I also used canned fruit, drained, and not fresh. Delicious and moist. I'll certainly make this again. And I like that it makes two loaves, one for now & one for the freezer (or a friend!)

Not So Good Cook January 15, 2006

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