Low Sodium Classic Fruit Bread

Total time2 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

10 servings

For the fruit soak

1 cup mixed dried fruit (raisins, currants, sultanas)
Rind Chewy Straw-Pearry Skin-On Dried Fruit, 3 oz Rind Chewy Orchard Skin-On Dried Fruit Mariani Family Mediterranean Apricots 6 oz Mariani Family Sweetened Mango 4 oz Mariani Fancy Mixed Fruit - 32 Oz
See all
¼ cup candied mixed peel, roughly chopped
½ cup strong brewed black tea, hot

For the batter

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground mixed spice (or allspice)
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup packed light brown sugar
4 tbsp unsalted butter, melted and cooled
2 large eggs
½ cup whole milk
1 tsp vanilla extract

Instructions

1
Combine the mixed dried fruit and candied peel in a medium bowl. Pour the hot tea over the fruit, stir to coat, and leave to soak for at least 1 hour, until the fruit is plump and most of the liquid has been absorbed.
2
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the base and long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.

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