Fruit Loaf

This old-school fruit loaf skips the yeast entirely, relying on baking powder for lift. That means no rising time, no kneading, and a loaf ready to slice in under an hour. The crumb is tender and cake-like rather than bready, which makes it closer to a tea cake than a traditional yeasted fruit bread.

Candied cherries (both red and green), mixed peel, and nuts give every slice pops of color and texture. Tossing the fruit in flour before folding it into the batter keeps it suspended throughout the loaf instead of sinking to the bottom.

The double hit of vanilla and almond extract gives this loaf a fragrance that fills the kitchen while it bakes. That almond note in particular makes it taste more complex than the simple ingredient list suggests.

Pro Tips

• Beat the eggs until truly light and fluffy. They provide most of the structure in this quick bread, so don’t shortcut this step.
• Line the loaf pan with wax paper and grease it well. This loaf sticks aggressively without it.
• Toss the cherries, nuts, and peel in a tablespoon of the measured flour before adding to the batter. This prevents them from clumping at the bottom of the pan.
• Test doneness with a skewer in the center. The fruit pieces can make it look underdone even when the crumb around them is fully baked.

Variations

• Holiday loaf: Add dried cranberries and a pinch of cinnamon and nutmeg for a Christmas-worthy version.
• Tropical twist: Swap the mixed peel for diced candied pineapple and use macadamia nuts instead of regular nuts.