Cinnamon Swirl Fruit Loaf

This is just a quick post with one of my favourite fruit loaves – a cinnamon, sultana, and walnut fruit loaf with a swirl of cinnamon sugar through the middle. Using plain (all-purpose) flour gives the loaf a flakier, more crumbly texture than strong bread flour, making this loaf somewhere between a loaf and a cake. It’s also great toasted with fruit jam.

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A light, flaky fruit loaf with a swirl of cinnamon sugar through the centre.

Cinnamon Swirl Fruit Loaf – makes 2 loaves

  • 450g plain (all-purpose) flour
  • 20g white sugar
  • 9g salt
  • 6g instant yeast
  • 5g ground cinnamon
  • 1 large egg, lightly beaten
  • 30g butter at room temperature
  • 110g whole milk at room temperature
  • 170g water at room temperature
  • 100g sultanas
  • 100g currants
  • 100g walnuts, chopped
  • Additional 1/4 cup of white sugar plus 1 tbsp ground cinnamon, combined
  • Poppy seeds, optional
  1. Combine all of the ingredients except the fruit, walnuts, and cinnamon/sugar mix in the bowl of a mixer or in a large bowl.
  2. If kneading by hand, combine the ingredients, then turn the dough onto the counter and knead for 10 minutes.
  3. If using a mixer, combine the ingredients with the paddle attachment on a slow speed, then knead for several minutes with the dough hook until the dough is elastic. Turn out onto the counter.
  4. Spread the dough out and pour over the sultanas, currants, and walnuts. Knead for another 2 minutes by hand to combine the extra ingredients. Shape the dough into a rough ball and place into a lightly oiled bowl. Cover and bulk ferment for approximately 2 hours, or until doubled.
  5. Divide the dough into two equal pieces and shape into balls. Rest for 5 minutes. Gently press the dough into a rectangle, working with one piece at a time. Spread the cinnamon/sugar mix over the dough, and roll it up to create the swirl (see photo below). Pinch the seam together, shaping for a loaf tin.
  6. If using, roll the loaves in poppy seeds. Place into greased loaf tins (8.5 x 4.5 inch). Dust the tops with flour or mist with spray oil. Cover loosely with cling film. Proof for 1-1.5 hours until risen about an inch over the lip of the loaf tin.
  7. Preheat the oven to 180˚C with the rack on the middle shelf.
  8. Bake for 40 minutes, rotating the pans half way through.
  9. Remove to a wire rack and cool for at least an hour before slicing.
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The dough, covered in cinnamon sugar, read to roll into a loaf

Simple Fruit soda bread

Soda bread is about as quick as it gets, with the exception of some flatbreads that don’t require any resting time. This recipe takes a fairly traditional Irish soda bread and adds a cinnamon and fruit twist.

Because of the lack of kneading and proofing, and the long baking time, this loaf is also ideal for gluten free baking: you can substitute the flour for all purpose gluten free flour (and make sure that the baking soda is also GF)

As making soda bread is more like baking a cake than a loaf, my measurements here are in (Australian) volume rather than weight.

Fruit soda bread makes one loaf

2 cups plain (all purpose) flour
1/2 cup flaxseed (linseed)
1/2 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
1 tbsp agave or honey
1 tbsp cold butter, diced
1 cup mixed currants and sultanas
2 large eggs, lightly beaten
1 tbsp apple cider vinegar
1 cup milk, plus extra

1. Mix all of the ingredients in a large bowl. Thoroughly combine all of the ingredients.
2. Preheat oven to 190C
3. Grease a 900g loaf tin and line with baking paper. Pour the mix into the tin and push down so that it fills any gaps.
4. Bake for 45 minutes. Test by inserting a cake skewer, which should come out clean. If it looks like the top might burn cover loosely with tin foil.
5. Cool for 10 minutes in the tin, then too out onto a wire rack and cool completely.

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