Candied Fruit Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 21, 2009
Turned out great. I loved it, but no one else in my family liked it. They don't like candied fruit. Who knew! It's still an excellent recipe, so maybe I will make it for bake sales. I'm sure it will go well then!
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Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA
Living In: Ypsilanti, Michigan, USA
Reviewed: Dec. 19, 2000
This is the most delicous bread I've ever tasted in my life. It was easy to cook and I had a great time doing that.
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Reviewed: Dec. 14, 2002
Lovely loaf, I didn't have any currants left so I used golden raisins and added fresh grated nutmeg(just because I like it), and a tsp of vanilla. Will deffinately keep the recipe and make again through out the year.
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Reviewed: Nov. 22, 2014
I had a surplus of assorted dried fruit so decided to give this a try. It was delicious - much better than I expected. and easy to make. It was still good after a week and delicious toasted. Don't feel constrained by the dried fruits in the recipe. You can use almost anything. and more than they state if you like it that way.
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Reviewed: Jan. 3, 2010
Not bad. I didn't have any candied fruit other than the lemon peel, so it was probably a bit different in flavor. It has taken me forever to use up my candied fruit, however, so I was not about to buy another couple of containers and start over. This bread is very moist, even though it had quite a crust on it. Mine was done at an hour, surprisingly, as my oven often requires longer for quick breads. It's very pretty but not my favorite--but I'm not so sure I like candied fruit much. I did like the currants in this. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 4, 2015
I had some candied fruitcake mix on hand, as well as some candied ginger and slivered almonds, so I used those instead of what the recipe calls for. I actually used about 1/4 cup more fruit in total, too. I like it. I think the ginger is an excellent addition. I'm not too fond of how hard and crusty the outside of the bread got, but I think if I had covered it right after it came out of the oven, it would have softened a lot more. I'm not sure if I'll use this particular recipe again, but I like the concept quite a bit.
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Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA
Living In: Jamestown, New York, USA

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