No-Knead Fruit Loaf Bread Recipe

No-Knead Fruit Loaf Bread is the sort of recipe that feels like a little miracle in your kitchen: delightfully simple, overflowing with dried fruit and subtle spices, and crafted with hardly any effort or cleanup. Imagine your home filling up with the aroma of gently spiced bread, then slicing into a golden loaf speckled with sweet bites of apricot, cranberry, and raisin. Whether you’re a bread novice or a seasoned baker looking for a fuss-free treat, this softly textured, fruit-studded loaf will win a spot in your heart and on your table.

Ingredients You’ll Need

Ingredients You’ll Need

Incredible bread doesn’t have to be complicated. For No-Knead Fruit Loaf Bread, each ingredient plays an essential part—some for texture, others for flavor, and most for beautiful color and tenderness. Here’s what you’ll need (and why you don’t want to skip any!).

• All-purpose or bread flour: This forms the backbone of your loaf, offering the perfect crumb and soft chew we all love in homemade bread.
• Sugar: Just the right sweetness to balance the fruit and enhance caramelization while baking.
• Salt: Don’t underestimate the flavor-boosting magic salt brings—even in sweet breads!
• Ground cinnamon (optional): Adds warmth and a cozy hint of spice, making every slice extra fragrant.
• Instant yeast: The key to rise and airy lightness, without the kneading hassle.
• Warm water or milk: Hydrates your dough and helps develop a tender, fluffy crumb.
• Vegetable oil or melted butter: Adds moisture and richness, helping to create a soft bite and a lovely golden crust.
• Mixed dried fruits: The stars of the show—raisins, sultanas, apricots, cranberries, or dates lend color, chew, and bursts of sweet flavor.
• Chopped nuts (optional): For crunch and earthy richness; walnuts, pecans, or almonds all work beautifully.

How to Make No-Knead Fruit Loaf Bread

Step 1: Combine Dry Ingredients

Begin by grabbing a large mixing bowl and tossing in your flour, sugar, salt, cinnamon, and instant yeast. Give them a good stir so everything is well mixed. This first step ensures the yeast and salt are distributed evenly for a consistent rise and flavor throughout your No-Knead Fruit Loaf Bread.

Step 2: Add Wet Ingredients and Mix

Pour in the warm water or milk—whichever you prefer—along with your oil or melted butter. Stir everything together with a wooden spoon until a sticky, shaggy dough forms. Don’t worry about lumps; the magic of this method is that you don’t need to knead!

Step 3: Fold in Fruits and Nuts

Tip in your chosen mix of dried fruits and, if desired, nuts. Stir just until they’re evenly scattered throughout the dough. This extra step means every slice of your finished No-Knead Fruit Loaf Bread is generously studded with flavorful bits.

Step 4: Long, Slow Rise

Cover the bowl tightly with plastic wrap or a damp kitchen towel, and let your creation rest at room temperature for 10 to 12 hours (or overnight). The dough should double in size and become beautifully bubbly—this long ferment builds rich flavor and a tender crumb with zero effort on your part.

Step 5: Shape and Second Rise

Once the slow rise is complete, scrape your sticky dough onto a floured surface and gently, lovingly shape it into a loaf. Tuck it into a greased and lined loaf pan, and let it rise a second time for 45 to 60 minutes. This quick rest ensures a light, lofty loaf once baked.

Step 6: Bake to Perfection

Bake at 180°C (350°F) for 35 to 40 minutes. The top will turn a deep, golden brown, and the loaf will sound hollow when tapped—a sure sign it’s done. Let it cool completely before slicing to avoid a gummy texture—the hardest part is waiting!

How to Serve No-Knead Fruit Loaf Bread

Garnishes

A slice of No-Knead Fruit Loaf Bread is already a treat, but consider adding a generous spread of butter, a dollop of cream cheese, or a drizzle of honey. For a festive touch, dust the top with a little powdered sugar right before serving—it’s an instant upgrade!

Side Dishes

This bread pairs beautifully with morning favorites like Greek yogurt, a bowl of fresh fruit, or a steaming cup of coffee or tea. For a heartier brunch, try it alongside eggs or as part of a cheese and fruit platter. The subtle sweetness complements all sorts of savory and sweet dishes.

Creative Ways to Present

If you want to impress at the brunch table, cut the cooled loaf into thick slices and toast lightly. Arrange on a wooden board with bowls of jams, marmalade, or whipped butter. Or, turn leftovers into rich French toast—the fruit adds a burst of flavor in every forkful!

Make Ahead and Storage

Storing Leftovers

Wrap completely cooled No-Knead Fruit Loaf Bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. This keeps the crumb soft and prevents the bread from drying out. If your kitchen is especially humid or warm, refrigerate for extra freshness.

Freezing

This loaf freezes beautifully! Slice it first for easy grab-and-go portions, wrap slices or the whole loaf tightly in foil and a freezer bag, and freeze for up to two months. Thaw at room temperature or pop a slice straight into the toaster.

Reheating

For that just-baked warmth, toast individual slices or wrap a few slices in foil and warm in a low oven. The texture revives wonderfully, making every bite taste bakery-fresh even days later.

FAQs

Can I use only one type of dried fruit?

Absolutely! Feel free to use whatever dried fruit you have on hand. Raisins alone are classic, but cherries, cranberries, or chopped dates all work well and keep No-Knead Fruit Loaf Bread uniquely yours.

How do I know the bread is baked through?

Your loaf should be golden brown and should sound hollow when you tap the bottom. If you’re unsure, use an instant-read thermometer; the center should read about 95°C (200°F).

Can I make No-Knead Fruit Loaf Bread gluten free?

Yes, with some adjustments! Swap the flour for a quality gluten-free bread blend and check your yeast is gluten free. The dough may need slightly more liquid or a longer rise for best results.

Why does my loaf feel gummy when sliced?

Patience is key! Letting the bread cool completely before slicing is essential; cutting too soon traps steam, making the crumb gummy. If this happens, toast the slices to fix the texture.

What’s the best way to enjoy leftovers?

Slices of No-Knead Fruit Loaf Bread are wonderful toasted for breakfast or even turned into bread pudding. Try spreading slices with almond or peanut butter for a new favorite snack!

Final Thoughts

If you’re looking for an easy, rewarding project that fills your kitchen with comfort and your table with joy, give No-Knead Fruit Loaf Bread a try. With so little effort and such big flavor, it just might become a cherished staple in your home.

Print