My Nanas' fruit bread recipe is a family-favorite that's been handed down through generations.
Fruit bread is a little heavier, more dense and less sweet than fruit cake.
Unlike regular bread you don't need any yeast. It's apparently tricky to describe but tastes amazing so you'll just have to try the recipe and then you'll know what it's like.
One of the things which makes this fruit bread extra delicious is that the dried fruit is steeped (aka soaked) in strong black tea (either overnight or for a minimum of two hours) so that it's plump and moist by the time it goes into the batter. Yummy!
Don't forget to steep/soak the dried fruit in black tea overnight, or for at least 2 hours, before you begin this recipe!
** The flavor of the bread depends significantly on the type of mixed spice you use. I'd suggest Schwartz Mixed Spice or something similar. Be sure that whichever brand you choose includes (at a minimum) Ginger, Cinammon and Nutmeg .
Slice and serve with butter and you'll have delicious Scottish Fruit Bread for tea time, coffee time... or anytime.
This tea-time treat never lasts long in our house :)
Although this fruit bread recipe is exclusively Scottish and an edible family heirloom passed down through generations, you can find similar breads in Wales. They're called Bara Brith. Traditionally Bara Brith are made with a yeast dough (which our recipe is not) but they can also be made without it.