Friday, 3 December 2010

Bonavista Fruit Bread

This recipe from Newfoundland is from the Laura Secord Canadiana Cookbook. The bread keeps well, is easy to slice and is relatively low in fat. I did not add the walnuts. I soaked the raisins and cut up all the fruit into small pieces. The sugar could be cut down to 1/2 cup if you want.  It is a nice, light alternative to more traditional Christmas fruit cake.

  • 2 cups all-purpose flour
  • 3-1/2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/4 cup diced candied pineapple
  • 1/4 cup raisins
  • 1/2 cup chopped candied cherries
  • 1/2 cup chopped walnuts
  • 2 eggs
  • 1 cup milk
  • 3 tbsp butter, melted
Preheat oven to 350°F. Grease a 9x5x3" loaf pan thoroughly. Sift or blend flour, baking powder, salt and sugar together. Mix in the fruits and walnuts. Beat eggs, milk and butter together with a fork. Add liquids to dry ingredients and stir only until combined (batter will be lumpy). Fill prepared loaf pan and let stand 30 minutes. Bake for 55 to 65 minutes, or until toothpick inserted in centre comes out clean. Remove from pan and allow to cool. Serve plain or buttered. Makes 1 loaf.

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