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Home » Bread

Fruit bread (Dutch oven bread)

27/09/2022 by Judith Leave a Comment

Fruit bread is a lightly spiced fruit loaf with a chewy texture and a golden crispy crust. It is baked in a Dutch oven and is surprisingly easy to make.

Fruit bread baked in a Dutch oven.

It is delicious served cold or toasted and buttered and is perfect for breakfast, teatime or snacking.

Jump to Recipe Print Recipe

Similar to no knead olive bread, the dough is prepared and then left to prove overnight which cuts out the kneading process.

It is baked using the Dutch oven method which retains moisture in the pot during the early part of the baking process and results in homemade bread with a beautiful golden crispy crust.

Take a look at some other popular British baking recipes.

If you are looking for other easy bread recipes you may also like to try no knead olive bread, cinnamon rolls, hot cross buns or cinnamon star bread.

Ingredients

  • 400g bread flour - use strong flour rather than plain flour/multi purpose flour for improved texture.
  • 0.25 teaspoon easy bake yeast
  • 1.25 teaspoons salt
  • 100g dried fruit such as raisins and/or sultanas
  • 1 teaspoon mixed spice
  • 0.5 teaspoon ground cinnamon
  • 325ml water (hand hot)
Flour, yeast, water, dried fruit, salt and spices
Flour, yeast, salt, water, dried fruit, mixed spice and cinnamon

Equipment needed

In addition to basic kitchen equipment you will need a 19cm diameter (or larger) enamelled cast iron casserole dish with a well fitting lid (Dutch oven or French oven).

Day 1 - how to prepare the dough

Mix the dry ingredients in a large bowl. For this loaf I have used a mixture of sultanas and golden raisins, but other dried fruits can be used such as currants, cranberries or mixed dried fruit.

A bowl of ingredients for bread
Place the dry ingredients in a bowl and mix
Preparing dough for fruit bread
Mix the dry ingredients with hand hot water

Add the hand hot water to the dry ingredients and mix with a fork until all the ingredients are combined.

Cover and set aside for until the dough has doubled in size and then transfer to the fridge. Leave to prove overnight or for a minimum of 12 hours.

Day 2 - how to bake

Preheat the oven to 220oC, 425oF, gas mark 7. Place the empty casserole dish with the lid in the oven to preheat for a few minutes immediately before you are ready to bake your no knead fruit loaf.

Remove the dough from the fridge a short time before you wish to bake the loaf so that it warms slightly.

Tip the dough onto a lightly floured pastry board, fold the dough over itself a few times and then form into the shape of a ball. If the dough is sticky add a little extra flour.

Dough for fruit bread on a floured pastry board
Transfer the dough to a lightly floured pastry board

Place the ball of dough onto a sheet of non-stick baking parchment.

Bread dough on non-stick baking parchment
Place the dough onto a sheet of non-stick baking parchment

Remove the preheated dish from the oven and place on a heatproof surface.

Lift the parchment paper with the dough and place in the preheated pot. Slit the top of the dough using a sharp knife.

No knead fruit bread ready to bake
Slit the top of the dough with a sharp knife before baking

Place the lid on the casserole dish and bake in the centre of the oven for about 30 minutes. Baking with the lid on will help to steam the loaf and allow it to rise before a crust forms.

Remove the lid and return to the oven for a further 5 minutes or so or until the top is browned.

No knead fruit bread
Leave your fruit bread to cool on a wire rack

Remove from the pot and place on a wire rack to cool.

Your homemade bread is now ready to enjoy!

Slices of no knead fruit bread
Sliced rustic fruit bread

Other easy bread recipes

If you enjoy baking bread you may like to try one of the following bread recipes.

  • No knead olive bread
    Olive bread (No knead Dutch oven bread)
  • Mini cinnamon rolls
    Mini cinnamon rolls
  • Rosemary focaccia
    Rosemary focaccia
  • Hot cross buns with easy bake yeast
    Hot cross buns (with easy bake yeast)
No knead fruit bread

Fruit bread (Dutch oven bread)

Fruit bread is a lightly spiced fruit loaf with a chewy texture, a golden crispy crust. It is baked in a Dutch oven and is surprisingly easy to make. Simply mix the ingredients, leave to prove overnight and then bake the following day. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Proving time 14 hours hrs
Total Time 14 hours hrs 55 minutes mins
Course Breakfast, Snack
Cuisine British
Servings 8 slices
Calories 220 kcal

Equipment

  • Cast iron casserole dish with lid (19cm diameter or larger)

Ingredients
 
 

  • 400 g bread flour
  • ¼ teaspoon easy bake yeast
  • 1¼ teaspoon salt
  • 100 g raisins
  • 1 teaspoon ground mixed spice
  • ½ teaspoon ground cinnamon
  • 325 ml water

Instructions
 

Day 1 - prepare the dough

  • Mix the dry ingredients in a large bowl.
  • Add the hand hot water to the dry ingredients and mix with a fork until all the ingredients are combined. 
  • Cover and set aside for until the dough has doubled in size and then transfer to the fridge. Leave to prove overnight, or for a minimum of 12 hours.

Day 2 - bake

  • Preheat the oven to 220oC, 425oF, gas mark 7. When the oven is almost at that temperature place the empty casserole dish with lid, in the oven to preheat. 
  • Remove the dough from the fridge a short time before you wish to bake the loaf so that it warms slightly. 
  • Tip the dough onto a lightly floured pastry board, fold the dough over itself a few times and then form into the shape of a ball. If the dough is sticky add a little extra flour. 
  • Place the ball of dough onto a sheet of non-stick baking parchment. 
  • Remove the preheated dish from the oven and place on a heatproof surface. 
  • Lift the paper with the dough and place into the preheated casserole dish. Slit the top of the dough using a sharp knife. 
  • Place the lid in the casserole dish and bake in the centre of the oven for about 30 minutes. Baking with the lid on will help to steam the loaf and allow it to rise before a crust forms. 
  • Remove the lid and return to the oven for a further 5 minutes or so or until browned. 
  • Remove from the casserole dish and place on a wire rack to cool. Your no knead fruit bread is now ready to enjoy!

Nutrition

Calories: 220kcalCarbohydrates: 47gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 375mgPotassium: 159mgFiber: 2gSugar: 0.2gVitamin A: 2IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword Bread
Tried this recipe?Let us know how it was!

More Bread

  • Homemade focaccia with focaccia art.
    Focaccia art
  • A partly sliced loaf of walnut and cranberry bread.
    Walnut and cranberry bread
  • Several individual focaccia rolls on a plate.
    Mini focaccia rolls
  • Star bread.
    Star bread (cinnamon bread)

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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