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.
- 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
- Pre-heat the oven to 350 degrees. Butter and flour a 9×5 inch loaf pan and set aside.
- 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.
- 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.
- Add in the spiced rum and orange juice and mix on medium until incorporated, about two minutes.
- 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.
- Pull the bowl off of the stand mixer and fold in the dried fruit mixture and pecans.
- 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.
- 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.