Fruit Bread

Fruit Bread

This recipe is really an anything-goes kinda deal; it’s a great way to make use of those icky brown bananas you’ve been avoiding, the ripening apples sitting alone in the fruit bowl, the dregs of forgotten dried fruit mixes in the pantry, and those various other bits and pieces you’ve got crammed at the back of the fridge. There are heaps of possible variations, too – use carrot in place of the banana and/or apple, fruit juice or honey to sweeten the mix instead of golden syrup, or replace the chopped nuts with rolled oats. If you’re really keen (read: in procrastination mode) you can make a couple of loaves at a time and freeze them. Slice them when they’re hot, though – that way you can take a couple of slices out as needed and reheat them in the toaster. Serve with a sprinkling of icing sugar and a smear of butter for maximum deliciousness.

Ingredients:
- 2-3 ripe bananas, mashed
- 1-2 ripe apples, grated
- 2 free range eggs
- 120g butter
- 1 cup sugar (brown or white or a mixture of both)
- 1 tsp vanilla essence
- 2 tbsp golden syrup
- 1 tsp cinnamon
- ˝ cup chopped nuts (I used walnuts)
- ˝ cup fruit – chopped apricots or dates / sultanas, raisins etc.
- 1 ˝ cups flour (plain or wholemeal)
- 1 tsp baking powder
- 1 tsp baking soda

Method:

1. Preheat the oven to 180°C. Line a loaf tin with baking paper, or grease it well with some butter or margarine.

2. Cream the softened butter and sugar together.

3. Add eggs one at a time, beating well after each addition.

4. Stir in the vanilla essence, golden syrup, and wet fruit ingredients.

5. Add the remaining dry ingredients, including the nuts and dried fruit, and mix well.

6. Pour the mixture into the loaf tin. Tap the bottom of the tin against the bench a couple of times to settle the mixture into the tin.

7. Bake for approximately one hour. The bread should be quite brown on top and a skewer or knife should come out clean when inserted into the centre.

8. Remove from the oven and leave the loaf in the tin for about 15 minutes before turning out onto a cooling rack.

9. Devour with a piping hot cup of English Breakfast.
This article first appeared in Issue 24, 2013.
Posted 1:47pm Sunday 22nd September 2013 by Kirsty Dunn.