Fruitcake Bread

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Fruitcake Bread

Fruitcake is a beloved holiday tradition. This Fruitcake Bread recipe captures the essence of fruitcake in a delightful loaf, perfect for sharing with loved ones during the festive season.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 4 minutes
Course Bread
Cuisine American
Servings 8 slices


  • 9×5-inch loaf pan


  • 250 g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/2 cup unsalted butter softened
  • 150 g brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup mixed dried fruits raisins, currants, candied citrus peel, etc.
  • 1/2 cup chopped nuts walnuts, pecans, almonds, etc.


  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  • In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  • In another bowl, cream together the softened butter and brown sugar until light and fluffy.
  • Beat in the eggs one at a time.
  • Stir in the molasses, buttermilk, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Fold in the mixed dried fruits and chopped nuts.
  • Pour the batter into the prepared loaf pan.
  • Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the fruitcake bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.


You can soak the mixed dried fruits in rum or brandy overnight for extra flavor.
Keyword Fruitcake, Holiday Baking, Festive Bread, Christmas Treat
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