Carolyn's Holiday Fruit Bread Recipe -
Carolyn's Holiday Fruit Bread Recipe

Carolyn's Holiday Fruit Bread

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 20 mins


  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.
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Reviews More Reviews

Nov 11, 2011

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 it into the oven. I baked this in a 9x5 baking dish and it was done in about an hour. It smelled divine and tasted fabulous!

Nov 18, 2011

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 in unsweetened, hot chai for 20 minutes before adding them to the muffin batter. (I assumed that black raisins were regular raisins, mine were just organic) SUPER moist, awesome texture and really flavorful. I got 12 largish muffins out of one recipe--350* for 20 minutes and they were perfect. I think these would be good with chopped apples thrown in and maybe a half teaspoon of nutmeg, too. I'll make this again.


15 Ratings

Nov 10, 2007

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 again for sure.

Nov 15, 2007

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!

Nov 10, 2007

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, it's an easy size recipe to fill the mini loaf pans. Thanks!!

Dec 10, 2007

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

Dec 24, 2009

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 time I will try more baking power/soda. Any tips? It is sweet enough, dont need the sugar or fat in my diet.

Mar 09, 2008

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 1/2 cup, and I added 1/2 cup each chopped dates and dried cranberries. It turned out rich, filling, and very tasty. And the aroma of the cloves was heavenly. I baked it in cupcake pans and the size and portion were just right. This is definitely a keeper!


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 422 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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