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    Home > Breads

    Fruit Soda Bread

    Published: Sep 10, 2014 · Modified: Jan 30, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe

    Fruit Soda Bread - Deliciously golden and crusty on the outside and tender, fruity - almost scone like - in the middle. Serve it warm with a smearing of butter and a cup of tea for a happy breakfast. This Fruit Soda Bread is a no knead, no prove bread - ready in an hour.

    Fruit Soda Bread - a brilliantly simple breakfast bread requiring no yeast, no kneading and no proving. Ready in an hour!
    Warm fruity bread for breakfast without having to get up at 5am to get it ready for breakfast!

    This bread requires no yeast, no kneading and no proving time.  You can have it out of the oven and cooling in an hour.

    I've always loved fruit toast for breakfast, and usually buy it in for weekends if I'm not making pancakes or sweet grilled sandwiches.  I've discovered recently just how easy it is to make though.  A simple case of mixing your dry ingredients, mixing your wet ingredients, combing them together into a rough cob shape and giving it an egg wash before sticking it in the oven.

    The result is a rustic looking bread like this:

    Fruit Soda Bread - a brilliantly simple breakfast bread requiring no yeast, no kneading and no proving. Ready in an hour!

    It's also great toasted the next day (and will even just about stretch to a third day, toasted).

    The kids love it - they call it cake bread, and they love just ramming handfuls of the unbuttered bread in their mouths as a snack, before running back outside to play in the garden.

    I'd recommend using the fattest, juiciest raisins you can find to get a nice burst of chewy stickiness with each mouthful.  I'm tempted to try soaking some raisins in orange juice first on my next batch of this.  I'll update this post with the results when I do.

    Fruit Soda Bread Recipe:

    Fruit Soda Bread

    By: Nicky Corbishley
    A brilliantly simple breakfast bread requiring no yeast, no kneading and no proving. Ready in an hour!
    4.84 from 6 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Breakfast, Snacks
    Cuisine British
    Servings 14 large slices
    Calories 243 kcal

    Ingredients
     

    • 500 g (4 cups + 2 tbsp) plain (all-purpose) flour - plus a little extra for sprinkling the baking sheet
    • 100 g (½ cup) caster sugar
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 200 g (1 cup) juicy raisins - or other dried fruit if you prefer
    • ¼ tsp salt
    • 2 large eggs
    • 250 ml (1 cup + 2 tsp) buttermilk
    • 50 g (3 tbsp + 1 tsp) melted butter - just melted - not boiling hot - as this will scramble the eggs

    INSTRUCTIONS
     

    • Preheat your oven to 175C/350F (fan). Take a baking sheet and sprinkle with a small handful of flour
    • In a large bowl, combing the flour, caster sugar, baking powder, baking soda, raisins, and salt. Give everything a mix. This is your dry mix.
      500 g (4 cups + 2 tbsp) plain (all-purpose) flour, 100 g (½ cup) caster sugar, 2 tsp baking powder, 1 tsp baking soda, 200 g (1 cup) juicy raisins, ¼ tsp salt
    • Break the eggs into a cup and whisk gently with a fork for a few seconds. Pour all but 1 tbsp. of the egg into a separate bowl. Add in the buttermilk and melted butter and mix. This is your wet mix.
      2 large eggs, 250 ml (1 cup + 2 tsp) buttermilk, 50 g (3 tbsp + 1 tsp) melted butter
    • Pour your wet mix into your dry mix and stir until you get a nice sticky dough. Don't overmix or you'll end up with tough bread. If you don't mind getting a bit sticky, you can do this stage with your hands. Form the dough into a rough cob or ball shape and place on your prepared baking sheet.
    • Using a sharp knife, make a large cross in the middle - cutting about 1 inch into the bread. Using a pastry brush, give the whole loaf a egg wash using the reserved egg. Place in the over and cook for 45-50 minutes until the bread looks golden.
    • Take out of the oven and leave to cool for 10 minutes before cutting up and serving with butter, or toasting and serving with butter.

    ✎ Notes

    This bread will keep for 2 days, wrapped in baking parchment and placed in a sealed container at room temperature.

    Nutrition

    Serving: 87gCalories: 243kcalCarbohydrates: 47gProtein: 5.7gFat: 4.2gSaturated Fat: 2.2gCholesterol: 35mgSodium: 186mgPotassium: 255mgFiber: 1.5gSugar: 16.6gVitamin A: 150IUVitamin C: 0.8mgCalcium: 70mgIron: 2.2mg
    Keywords Afternoon Tea, Any Time Of the year, Baking Ideas, Sunday Afternoon
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Nutritional info obtained from caloriecount.about.com - based on 14 slices

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Anne Little says

      June 02, 2023 at 4:41 pm

      It is really tasty, now a favourite

      Reply
    2. Kath says

      January 28, 2022 at 6:05 pm

      Lovely fruity bread, although I forgot to put the sugar in, I don’t think anybody would notice.

      Reply
    3. Ellie Williams says

      November 20, 2021 at 8:43 am

      5 stars
      My husband and I love this recipe and we’ve baked it again and again!!

      Reply
    4. Sally Rominski says

      September 23, 2021 at 9:37 pm

      Made this bread a few times - my daughter in law and granddaughter loved it so much- had to bake a loaf and leave it with them after my visit thanks so much for this recipe ☺️☺️😘

      Reply
      • Nicky Corbishley says

        September 26, 2021 at 1:45 pm

        So happy you enjoyed it Sally 🙂

        Reply
    « Older Comments

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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