I'll start out by saying that I really loved the flavour of this loaf. It made a very nice quick bread. That said, I feel like the structure left something to be desired. I was a little surprised when the recipe said to cut the butter into the flour as for a pastry or a scone. I know that tends to inhibit gluten formation and lead to a more tender result, but I haven't really seen it used in quick breads before.

The result was very tender. Perhaps too much so. The loaf was very crumbly and quite difficult to cut and eat. I think next time I'd try a more familiar quick bread technique. Honestly, the date loaf recipe from the same page produced a lovely result that cut beautifully. I'd be tempted to just adapt that method to the fruit loaf recipe and see how it comes out. Barring that, I think I'd go with creaming the butter and sugar together, mixing in the egg, and then stirring in the rest of the wet and dry ingredients.

The fruit loaf also didn't rise nearly as much as the date loaf. I'd be curious to try adding a little bit of baking soda to the batter to see if that would improve matters any.

Fruit Loaf

Adapted from Edmonds Cookery Book

Ingredients

• 2 c. soft (plain/standard/cake) flour
• 1/4 tsp. salt
• 1/2 tsp. baking soda (optional)
• 2 tsp. baking powder
• 50g salted butter
• 1/2 c. sugar
• 1 c. dried fruit¹
• 1 large egg
• 1 c. milk

Directions

Edmonds' Method (Produces tender, but crumbly results)

1. Sift together flour, salt and baking powder.
2. Cut in butter until mixture resembles bread crumbs.
3. Add sugar and dried fruit.
4. Add the egg and the milk.
5. Mix to form a soft dough.
6. Scoop mixture into greased floured loaf tin.
7. Bake at 350°F (180°C) for 1 hour.
8. Cool in tin for 10 minutes before turning out.

Date Loaf Method (Not yet tested with this recipe, but produces a very slice-able date loaf)

1. Warm milk over medium heat until very hot and steaming.
2. Add butter, dried fruit, and baking soda and stir to combine. Set aside for 10-15 minutes.
3. Add sugar, salt, and egg to fruit mixture.
4. Sift in flour and baking powder and stir to combine.
5. Pour into greased floured loaf tin.
6. Bake at 350°F (180°C) for 1 hour.
7. Cool in tin for 10 minutes before turning out.

Creamed Method (Not yet tested with this recipe, but produces good results with other quick breads)

1. Cream butter and sugar until light and fluffy.
2. Beat in egg.
3. In a separate bowl sift together flour, salt, baking soda, and baking powder.
4. Mix in dry ingredients alternately with milk, adding the dried fruit along with the last portion of dry ingredients.
5. Pour into greased floured loaf tin.
6. Bake at 350°F (180°C) for 1 hour.
7. Cool in tin for 10 minutes before turning out.

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¹ Use whatever you have on hand. I used a mix of dried cherries, cranberries, sultanas, and chopped dates. Raisins, golden raisins, apricots, and/or currants would also work well.