Fruit Bread II

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"This is a very pretty loaf with a light background. It's filled with the sweetness of glazed fruit."
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1 h 25 m servings 228 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 314 mg
  • 13%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. In large bowl measure in flour, sugar, baking powder, salt, candied pineapple, raisins or currants, and cherries. Stir thoroughly. Make a well in center.
  3. In small bowl beat eggs until frothy. Mix in milk and oil. Pour into well. Stir just to moisten. Pour into greased 9x5x3 inch loaf pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour. Let cool in pan 10 minutes, then remove.



I thoroughly enjoyed this loaf, and it was so simple to throw together. I added 1/4 cup of chopped pecans for a little something extra(hence 4 stars instead of 5) but other than that didn't chan...

WOW Very good. We put in walnuts and a little cinnamon. All most taste like a piece of candy. Would make again with this recipe.

This was an easy and tasty bread! I've never like fruit bread/cakes because of the red and green cherrie--so I omitted them kept the raisins, pineapple and added pecans--it was delicious--famil...

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