Carolyn's Holiday Fruit Bread

Carolyn's Holiday Fruit Bread

11
Nicole 0

"This is an old Victorian recipe intended to use up all the uneaten canned fruit in the pantry. It's lovely around Christmas time, and always great for holiday gifts. If desired, frost with cream cheese frosting or a lemon glaze."
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Ingredients

1 h 20 m servings 298 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf pan.
  2. Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. Stir in the oats. Beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. Stir in the eggs until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the flour mixture just until moistened. Pour batter into prepared loaf pan.
  3. Bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning out on a rack to cool completely.

Reviews

11

Wonderful bread that's bursting with a delicious combination of fruits and nuts! I cut back on the applesauce a bit and added some fresh chopped apples. I also a struesel topping before popping...

I made muffins out of this recipe. I ground my oats down in my mini food processor for a finer texture. We don't care for walnuts so I used chopped pecans in it's place. I also soaked my raisins...

Delicious! I followed the recipe exactly and it was perfect. Be sure your loaf pan is big enough as this makes a BIG loaf! Very moist; perfect with a little cream cheese on top. Will make ag...

Great tasting treat! I made 1/2 batch and put into two 2.5 x 5 in. foil pans. Gave one away, and the lady who doesn't even like raisins loved this bread!

YUMMY! I added a little candied fruit and it came out like a mini fruitcake, but not as heavy tasting. Much better than any storebought fruitcakes. And since I'm in the fruitcake-loving minority...

Very very good. Not too sweet and very moist! Definately would make it again.

I liked this bread as well. I did not add the sugar, but added a ripe bananna instead. I also did not use any butter, and added chopped dried apricots instead. It did not rise much, maybe next...

This bread is just what I was looking for: fruit bread (or cake) with dried, not candied, fruit. I made just a few minor changes by using 1/3 cup butter and then added pureed prunes to make it 1...

Wow, this was FANTASTIC! Moist and delicious! Will definitely save to my recipe box!