12 Reviews

This is the first thing I have ever baked in my entire life and I absolutely love it. You won't confuse it for a high-fat bread but the taste is very good and the fruit is delicious. It took about 38-40 minutes to bake. I added whole eggs, baking powder and baking soda, salt, real sugar, molasses, and lemon juice. It doesn't rise that much but the smell is wonderful and it tasted so good I just ate three slices fresh from the oven. Next time I make this I am going to add nuts as well. Walnuts would go wonderfully with this. I could see myself making this on a weekly or bi-weekly basis. Even with the real sugar (only 34 grams of sugar or 3 tablespoons) and the whole eggs it is very healthy.

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Doubting Thomas November 22, 2009

Delicious. Tweeked a bit since had to substitute butter for applesauce, but will make applesauce for next time. Used sultanas and apricots which I soaked in rum - hadn't realised til second read through that the liquid went in the loaf. It didn't rise but now I see I omitted salt which is essential. Will make it again. Added molasses as suggested by Roosie - delicious.

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Canary Bird Sue October 21, 2009

My husband and I loved this bread! I made it with just craisins because that was all I had on hand. It really was moist and delicious! I also added some walnuts and coconut to use them up and it was great.

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Kitchen Little March 04, 2008

I made this for Christmas gifts this year instead of bags of cookies. (Trying to be a different kind of nice to people.) I used 1/3 c each of chopped dates, golden raisins, and cut-up apricots; King Arthur's WHITE whole wheat flour (who knew there was such a thing?); and 3 Tablespoons plain ol' sugar. And I divided the recipe into 3 petite bread pans cooked for 25 minutes. It was VERY good! I'll definitely make it again next year. And I might try to experiment with dried cranberries and orange zest/juice. Thank you!

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mliss29 January 02, 2008

Sweet, moist, and delicious! I used a dates/raisins/apples combo. I wanted to have some fat to reduce the glycemic load, so I used some almond meal in place of some of the flour. I didn't add any sugar (or fake sugar) - raisins and dates are so sweet that I figured it wasn't necessary.

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ranch-girl April 23, 2007

Made this for any company that may drop by for the holidays but it did'nt last that long Ha Ha. Will have to make more . Thanks for sharing.

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Bluenoser December 21, 2006

A great bread, dense and fruity, just enough sweet. Just a note, the reason the original writer's bread did not rise was the omission of the salt (as she says she did in the introduction). That's what activates the baking soda, so you can't omit it and expect the bread to rise.

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newcovenantpcusa September 26, 2006

I doubled this, put it in a large longer than usual French loaf pan, cooked for 50 minutes, used real sugar, white flour and the entire egg, so I messed with the healthy factor a bit, but I got a BEAUTIFUL high, completely normal loaf. I used a combo of dates, raisins, papaya and a bit of dry coconut, all needed to be used up. Pretty quick to do, can obviously support a good deal of experimentation too.

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Kasha June 19, 2005

We used a combination of raisins, dates and prunes. I used whole wheat pastry flour instead of plain whole wheat and I used Sucanat for the sugar/sugar substitute. I think this is really a lovely very low-fat and healthful loaf, although I think that I should have added some fruit with a "light"er flavor to the mix (like apricots or dried pineapple or papaya). I followed Toni's lead and added a bit of baking powder and I also added about 1/4 tsp lemon juice. The baking soda needs to be combined with an acid (such as lemon juice, buttermilk, yogurt, etc) in order to be activated, so I wonder if the lack of such in the recipe is what has caused it to not rise much for most people. It rose well for me and had a wonderful tender and very moist crumb. Mine was not terribly dense, and it only had a little bit of the rubbery texture that low/no fat baked goods often get. I think that if you use the "darker" flavored dried fruits like I did, this would benefit from the addition of maybe a Tbs of molasses- I found myself really wanting it to be just a tad darker to match the fruits. All in all, I think this is a great very versatile recipe that produces a nice, very healthy loaf, but I do think it needs a little bit of tweaking. Thanks!

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Roosie May 12, 2005

Whether you are looking for low-fat baked goods or not, I think you will enjoy this quick bread. I served this to a group of co-workers and not one person realized they were eating something low-fat or low-cal. My bread included raisins, currants, cranberries, apricots and pineapple from a holiday gift. Since several reviewers commented on the height of the final bread, I added a 1/2 teaspoon of baking powder in addition to the baking soda. That might my bread over 3 inches with some nice texture and cavities. Thinking next time I'd like to add a couple of tablespoons of pinenuts to give it a bit of a crunch. Thanks Jessica!

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justcallmetoni March 21, 2005
Quick Moist Fruit Loaf