Dried-fruit bread

Dried-fruit bread (PHOTO: Jacques stander)
Dried-fruit bread (PHOTO: Jacques stander)
Prep Time: 20 min
Servings: 30-40 thin slices
Cooking Time: 40-60 min
  • 2,5ml - salt
  • 100g - toasted sunflower seeds or pumpkin seeds
  • 80ml - brown sugar or honey
  • - 4 large eggs
  • 50g - currants or sultanas
  • 180ml - cake flour
  • 10ml - vanilla essence
  • 1,25ml - baking powder
  • - cream cheese
  • 50g - dried pears, chopped
  • - blue cheese (optional)
  • - a little honey for drizzling (optional)
  • 1,25ml - bicarbonate of soda
  • 70g - dried apricots, chopped
  • 50g - cranberries
  • - bacon rashers brushed with honey and grilled
  • 100g - whole almonds or walnuts or pecan nuts, chopped

Preheat the oven to 180°C. Grease a small bread tin with nonstick spray and line with baking paper.

1 In a large bowl, beat the eggs, vanilla essence and sugar or honey together until thick and smooth.

2 In a separate bowl, sift the dry ingredients together.

3 In another bowl mix the fruit, nuts and seeds and sift a little of the flour mixture over.

4 Alternating between the dry ingredients and the fruit mixture, fold these into the egg mixture.

5 Transfer to the prepared tin and bake for about 40-60 minutes – a skewer inserted in the middle should come out clean. If it’s still not done after 40 minutes, cover the bread in foil – to keep it from scorching – and continue baking. Once done, remove from the oven and let it cool a little in the tin, then transfer to a wire rack and let it cool completely. Wrap in clingfilm – it can keep in the fridge for several weeks or up to three months in the freezer.


Slice thinly and spread cream cheese on a slice, stack bacon on it and crumble blue cheese over (if using). Finish by drizzling a little honey over (if using).