This easy no knead fruit bread is one of my go-to recipes when I want a soft, spiced loaf packed with juicy dried fruits. With no kneading involved, minimal equipment needed, and just a few simple steps, I can have a loaf that’s perfect for breakfast toast or even a festive gift.

Why You’ll Love This Recipe

I love how incredibly simple and fuss-free this bread is. I don’t need to knead the dough, use a mixer, or spend hours prepping. It takes just a few minutes to bring the dough together, and the result is a beautifully golden loaf with a soft crumb and a spiced aroma that reminds me of holiday mornings. This fruit bread makes wonderful toast, and the slices are thick, flavorful, and satisfying. It’s also a great base for French toast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread dough:
flour – 357 g or 2 3/4 cup
warm water – 210 ml or 1 cup + 2 tbsp
instant yeast – 1 tsp (or 1 1/4 tsp active dry yeast)
salt – 1 tsp or 5.9 g
butter – 42.6 g or 3 tbsp
sugar – 32 g or 2 1/2 tbsp (adjust to taste)

For the dry fruit mix:
cranberries – 80-90 g (around 1/2 cup)
raisins – 80-90 g (around 1/2 cup)
currants – 60-70 g (around 1/2 cup)
dry whole cherries – 80-90 g (optional)
cinnamon powder – 1/2 tsp (optional)
cardamom powder – 1/4 tsp (optional)
nutmeg powder – 1/4 tsp (optional)
vanilla sugar or extract – 1/2 tsp

I like using a mix of dried fruits, and I recommend keeping the total weight between 300-340 g. The spices give this bread its signature warm, comforting flavor, but I often adjust them based on what I have or feel like using.

Directions

1. Prepare the dough
   I start by mixing lukewarm water, sugar, salt, and yeast in a bowl until dissolved. Then I add melted butter, followed by flour. I stir everything until I get a shaggy dough with no dry patches.

2. First proofing
   I cover the bowl with plastic wrap and leave it in a warm place for about 1 hour, or until the dough doubles in size.

3. Shape the dough
   Once the dough has risen, I fold in the dried fruits and gently deflate it. Then I press it into a rectangle, roll it like a jelly roll, and place it in a greased loaf pan (around 8 1/4 x 4 3/4 x 4 3/4 inches).

4. Final proofing
   I let the dough rise again for about 90 minutes. The fruits add weight, so this takes a bit longer than regular bread.

5. Bake the bread
   I preheat the oven to 350°F and bake the bread for 34-35 minutes, then reduce the temperature to 325°F and bake for another 4-5 minutes. If the top browns too quickly, I tent it with foil. Once baked, I let it cool in the pan for a couple of minutes, then remove it and cool completely on a wire rack.

Servings and timing

This recipe makes 1 loaf of fruit bread.
Prep time: 10 minutes
Proofing time: 2 hours 30 minutes
Baking time: 40 minutes
Total time: about 3 hours 20 minutes
Servings: 10-12 slices

Variations

• I sometimes swap out the dried fruit with candied fruit or chopped nuts.

• For a holiday touch, I soak the dried fruit in rum or juice overnight.

• If I want a richer loaf, I replace water with milk.

• To make it egg-free, I simply skip the egg wash or use milk instead.

Storage/Reheating

Once fully cooled, I wrap the loaf in foil or store it in a plastic bag at room temperature for up to 4 days. For longer storage, I freeze it in a heavy-duty freezer bag for up to 3 months.

To reheat, I thaw a slice, sprinkle it with water, and warm it in a 350°F oven for about 5 minutes—it comes out soft and fresh every time.

FAQs

How do I prevent the top of the bread from getting too dark?

If I notice the top browning too quickly around the 25-minute mark, I just loosely cover it with foil for the rest of the baking time.

Can I use different dried fruits?

Yes, I often mix and match based on what I have—apricots, dates, figs, or even papaya all work well.

Is kneading necessary for this bread?

No kneading at all! That’s what makes this recipe so easy and relaxing to make.

Can I make this bread vegan?

Absolutely. I replace the butter with a plant-based option and skip the egg wash or use a milk alternative.

Why do I need to wait for the bread to cool before slicing?

The cooling time allows residual heat to finish baking the inside. If I slice too early, the bread turns crumbly and undercooked in the center.

Conclusion

This no knead fruit bread has become one of my favorite homemade breads because it’s simple, flavorful, and versatile. I love how it fills the kitchen with a cozy, spiced aroma while baking, and how satisfying each fruity, tender slice is. Whether I’m enjoying it with coffee or turning it into French toast the next morning, it never disappoints.