7. Fold in Fruit and Nuts
Gently fold in the soaked fruit (along with any remaining liquid) and chopped nuts using a spatula.
Ensure even distribution without overworking the batter.
8. Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60–75 minutes, checking after 60 minutes.
The loaf is done when a skewer inserted into the center comes out clean or with a few moist crumbs.
9. Cool
Allow the loaf to cool in the pan for 15 minutes.
Remove from the pan and transfer to a wire rack to cool completely before slicing.
Helpful Tips for Best Results
Room-temperature ingredients: Butter, eggs, and milk should be at room temperature for a smooth batter.
Even fruit distribution: If the dried fruit is very sticky, toss it with 1 tablespoon of flour before folding it into the batter.
Optional finish: For a gentle sheen, brush the warm loaf with orange juice or warmed apricot jam.
Serving & Storage
Slice once fully cooled for clean cuts.
Store wrapped at room temperature for up to 3 days, or refrigerate for longer freshness.
This loaf also freezes well when tightly wrapped.
