Pick ‘n’ Mix Orange Juice Fruit Loaf

George and Hamish’s Grannie makes this lovely orange juice fruit loaf all the time for my family and the kids love to help both preparing it and devouring it. Grannie enjoyed it making it with her own mum and she is happily sharing this much-loved recipe with the One Handed Cooks community. We hope you enjoy it. Thank you Grannie, OHCs x

Tip: the best thing about this recipe is it’s flexibility. Use whichever dried fruits you have, even fruit juice, type of flour and preferred sugar. A pick ‘n’ mix delight.

Nutrition Note: A sweet fruit loaf with dried fruit and freshly squeezed orange juice contributing the majority of its sweetness, reducing the amount of refined sugars required. It’s dairy free if you swap the butter for dairy free or olive oil and egg free, making it great for allergy friendly lunchboxes.

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Ingredients

• 1 1/2 cups pick 'n' mix dried, chopped: e.g. sultanas, apricots, dates, figs, raisins, cranberries, blueberries
• 2 tbsp butter, melted
• juice of 1 orange
• 1 tsp bicarbonate of soda
• 1 tsp pure vanilla extract
• 1/2 cup brown or caster sugar
• 2 cups plain or wholemeal flour

Method

Step 1

Preheat the oven to 180 degrees Celsius and grease and line a 23 x 13cm loaf tin. -

Step 2

Place the pick 'n' mix dried fruit and melted butter in a large bowl. -

Step 3

Place the orange juice in a measuring jug and fill with boiling water to make 1 cup. Add the bicarbonate of soda then the vanilla to the jug. -

Step 4

Add the juice mixture to the dried fruit, then add the sugar and stir through. -

Step 5

Add the flour and mix through until just combined. -

Step 6

Pour into the loaf tin and bake in the oven for 45-60 minutes or until a skewer inserted into the centre comes out clean. -

Step 7

Storage: keep the loaf in an airtight container for up to 5 days or freeze in individual slices for up to 3 months. -

Step 8

Note: use dairy free butter or olive oil or coconut oil as required for dairy intolerance. -