Spiced Fruit Bread Recipe

This spiced fruit bread is a perfectly spiced portal for the dried fruit of your choice, with just the right amount of rum to help wake up your tastebuds. Indulge in a slice for a breakfast, or round out the perfect meal with just the right amount of sweet.


spiced fruit bread


  • 2½ cups (402 grams) Better Batter all-purpose flour
  • ½ cup (55 grams) almond flour
  • 2 teaspoons (8 grams) baking powder
  • ½ teaspoon (2 grams) baking soda
  • ⅛ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 stick (8 tablespoons or 113 grams) unsalted butter, softened
  • 1 cup (220 grams) granulated sugar
  • 1 egg
  • 5 tablespoons spiced rum
  • 1½ cups orange juice
  • 2 cups (365 grams) dried fruit mixture (we used: cherries, blueberries, strawberries, peaches, and cranberries)
  • ¾ cup (79 grams) chopped pecans


  • ¼ cup orange juice
  • 2 tablespoons confectioners sugar


  1. Pre-heat the oven to 350 degrees. Butter and flour a 9×5 inch loaf pan and set aside.
  2. In a large bowl, combine the better batter flour, almond flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger and whisk to combine and incorporate air. Set aside.
  3. In the bowl of a standing mixer, cream the butter and sugar together until light and fluffy, about 3 minutes. Add in the egg and beat for another 2 minutes, until the egg is completely incorporated.
  4. Add in the spiced rum and orange juice and mix on medium until incorporated, about two minutes.
  5. Slowly add the dry ingredients to the butter mixture and beat just until the mixture comes together, about 2 minutes. Scrape down the sides of the mixer if need be.
  6. Pull the bowl off of the stand mixer and fold in the dried fruit mixture and pecans.
  7. Once evenly distributed, transfer the thick batter into the prepared loaf pan. Bake for 1 hour or until the center of the dough is stiff and the edges are pulling away from the pan.
  8. While the loaf is baking, whisk the orange juice and confectioners sugar together in a small bowl. Once you’ve removed the loaf from the oven, allow it to cool for 15 minutes. Then remove it from the loaf pan and onto a wire rack. Evenly drizzle the glaze over the bread and allow to sit until it is completely cool. Cut into slices and serve.

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