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Fruit Bread

Fruit Bread

Is there anything more delicious than warm homemade fruit bread, glistening with melted butter?
Here’s Jo Richardson’s step-by-step foolproof guide.

Golden Raisin, Apricot
And Fig Bread

Makes 1 loaf


– Golden Raisins*: 100 g
– Currants: 100 g
– Apricots: 60 g (dried & chopped)
– Fresh Dates: 6 (pitted and roughly torn)
– Dried figs: 60 g ( very thinly sliced using kitchen scissors)
– Maple Syrup: 3 tablespoon
– Bread/high-protein flour: 135g (1 cup)
– Wholemeal plain flour: 135g (1 cup)
– Good pinch salt
– Sachet dried yeast: 1 x 7g
– Ground cinnamon: 2 tablespoon
– Ground cardamom: 1 tablespoon
– Warm water: 250ml (1 cup)
– Vegetable oil (light olive, sunflower, etc): 1½ tablespoon
– Extra figs, for studding (optional)
– 1 Egg whisked with 1 teaspoon milk extra wholemeal flour for dusting

– Place the raisins, currants, apricots, dates and figs in a bowl. Drizzle over 1 tablespoon of the maple syrup and stir well to lightly coat the fruit in the syrup. Cover and set aside.

– Attach the mixing bowl and flat beater to the KitchenAid Stand Mixer. Place the flours, salt, yeast and spices into the mixing bowl. Turn to speed 1 and mix for 10 seconds to combine well. In a jug, combine the warm water, oil and remaining maple syrup.


– Turn the mixer to speed 2 and add the liquid. Mix for 10 seconds or until a dough begins to form. Change to the dough hook.


– Knead on speed 2 for 7 minutes or until the dough is very smooth and elastic. (If the dough is very sticky, scatter extra flour around the outside of the bowl during the kneading.)

– Turn off the Stand Mixer, add the dried fruits and knead on speed 2 until mixed through.


– Using lightly floured hands, remove the dough and form into a ball. Place into a lightly oiled mixing bowl. Cover with clean tea towel.


– Set aside in a draught-free warm place for about 1–1 ½ hours, or until the dough doubles in size.

– Preheat the oven to 190C  (170C fan-forced). Line a small baking tray with
baking paper.

– Using lightly ” oured hands, punch the dough down and remove from the bowl.

– Hand knead lightly for about 5 seconds, shape and mould into a rustic oval shape. Lightly cover the loaf with the clean tea towel and place back into a warm draught-free place for 45 minutes or until well risen.


– Working quickly, stud the top with the extra figs (if desired), pushing them into the dough a little. Brush the top and sides of the loaf with the egg wash and scatter over a little extra wholemeal flour.


– Place the tray quickly into the lower third of the oven. Using a spray bottle, spray several spurts of water into the base of the oven and quickly shut the door. (This creates steam, giving the bread a good crust and texture.)


– Bake for 25 minutes or until very golden. When tapped on the sides and base the bread should sound hollow.


– Golden raisins are very plump and juicy, light-colored raisins. They are available from delicatessens and specialty stores.

– Bread flour has a higher protein content than standard flour. It produces a superior result. Sold at all supermarkets and specialty stores.

– Take care not to ‘kill’ the yeast. The warm water should be warm enough to activate the dried yeast but not destroy it.

– The Fruit can burn on the outside of the bread. Ensure the oven temperature is no higher than 190° C. If the fruit does begin to burn, cover the loaf with foil and continue baking.



KitchenAid® Artisan® 4.8 L Tilt Head Stand Mixer

Easily make your favorite cakes and multiple batches of cookie dough with the 4.8 L stainless steel mixing bowl with comfortable handle. With 10 speeds, the stand mixer will quickly become your kitchen’s culinary center as you mix, knead and whip ingredients with ease. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more.Learn More
KitchenAid® Artisan® 4.8 L Tilt Head Stand Mixer

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