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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Heavily adapted from aweebitofcooking.co.uk/ 2007/06/19/fool-proof-baking/ who wrote: Here, is my mum’s fruit loaf, it has never failed me yet. You may even enjoy it yourself, as it is more spicy than sweet and lovely and moist! Read more ! You could served it sliced or as a whole loaf. I hope I can do her justice! This bread smells like Heaven while it spends it's (admittedly long) term in the oven, but don't open the oven door until it's at LEAST 30 minutes into the bake time - the low, long bake is key to the moisture. Next time I make this I'm going to try adding dried cherries and apricots to the mixture.You can probably get up to 8oz of dry fruit total into the cake. Ingredients:
2 1/2 tbsp canola oil |
1/2 cup applesauce |
3/4 cup fruit juice or water (i used cranberry-grape cocktail) |
2/3 cup brown sugar |
4 oz raisins |
2 oz dried cranberries |
1/2 tbsp pumpkin pie spice |
1 tsp vanilla extract |
1 over-ripe banana, mashed |
1 cup flour |
1 cup whole wheat flour |
1 tsp baking soda |
1 tsp baking powder |
1/4 tsp salt |
Directions:
1. Bring oil, applesauce, water, sugar, raisins, cranberries and spice to a boil in a medium pot.
2. Cook, stirring often, 2 minutes, then cool 30-60 minutes.
3. Preheat oven to 300F, grease a loaf pan.
4. Add vanilla, banana, flours, baking soda, baking powder and salt to the pan mixture and mix gently but thoroughly.
5. Bake 1 to 1 1/2 hours or until tests done. Cool 15 minutes in pan, then turn out and cool on wire rack.
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