Carolyn's Holiday Fruit Bread

Carolyn's Holiday Fruit Bread

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 20 m
Nicole
Recipe by  Nicole

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (11)

Rate This Recipe
Jillian
25

Jillian

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!

Sarah Jo
18

Sarah Jo

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.

MATURTLE
11

MATURTLE

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.

More Reviews

Similar Recipes

Holiday Pumpkin Bread
(140)

Holiday Pumpkin Bread

Strawberry Pineapple Bread
(71)

Strawberry Pineapple Bread

Eggnog Fruit Bread
(11)

Eggnog Fruit Bread

Basic Fruit Bread Recipe
(9)

Basic Fruit Bread Recipe

Candied Fruit Bread
(4)

Candied Fruit Bread

Fruit Bread II
(3)

Fruit Bread II

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 298 cal
  • 15%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Holiday Pumpkin Bread

>

next recipe:

Fruit Bread I