• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Closet Foodie
  • Home
  • Resources
    • Pantry
    • Beauty
    • Laundry & Stain Removal*
    • Plant Care
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Instagram
You are here: Home / Baking / Fruit Bread

Fruit Bread

December 27, 2015 by Shelley Updated: March 3, 2023

Based on recipe in British Columbia Women`s Institutes Centennial Cook Book
Notes: I used 3.12 cups of flour, added 1/4 tsp of cinnamon and skipped the mace

Basic Sweet Dough

based on page 36
1/4 cup sugar
1 tsp slat
1/4 cup melted shortening
1/2 lukewarm mile (scalded and cooled)
1 large egg, slightly beaten
Add to mixture: i pkg dry granular yeast (2 1/4 tsp) dissolved in lukewarm water and stirred
Add 2 1/4 cups sifted all=purpose flour (added 3.12 cups)
12 tsp nutmeg
1/2 tsp mace
1/3 cup (73g/2.5 ozs) chopped candied orange peel
3/4 cups (135g/4.9 ozs) of candied citron peel
1/2 cup ( 60g/2.4 oz) thompson raisins

Directions

Beat 1 minutes, scrape dough from sides of bowl, and let rise until double in bulk. Beat well again (25 strokes), place in pands and let rise until very light (about 30 minutes). Bake in moderate oven.
Fruits and nuts may be added to the above, which may be baked in muffin pans or 9″ x 9″ pans, or made into fancy shapes.

Filed Under: Baking Tagged With: Fruit bread

Previous Post: « Nuremberg Lebkuchen
Next Post: Pan-Roasted Brussels Sprouts with Apple Bacon Jam »

Primary Sidebar

Categories

Recent Posts

  • Court Bouillon
  • Kung Pao Shrimp
  • Baked Tuna Steak
  • Shrimp Cocktail
  • Red Velvet Cupcakes
  • Nanaimo Bars
  • Basic Vinaigrette or Salad Dressing
  • Dukkah
  • Thomas Keller’s 3 ingredient roast chicken
  • Slow-roasted salmon

Copyright © 2025 · Closet Foodie