Lilly’s Fruit Bread

Lilly’s Fruit Bread

By 17 August, 2020

This delicious fruit bread is easy-to-make and equally good served fresh or toasted. I was given the recipe many years ago by Lilly who baked it each morning for the breakfast table at Hotel d'Urville in Blenheim, New Zealand. It was served alongside a variety of delectable jams and marmalades made with local kiwifruit, raspberries and oranges.

  • Prep Time : 20 minutes
  • Cook Time : 60 minutes
  • Yield : 8



Preheat oven to 200C (180C fan-forced). Grease a bread tin, or use a loaf tin lined with baking paper.
Sift the flour, sugar, salt and cinnamon into a large mixing bowl.
Make a hole in the centre and add the apricots, walnuts and cranberries.
Pour in the beer, stirring with a wooden spoon until all the flour is well incorporated and the fruit and nuts evenly distributed.
Spoon into prepared tin and bake for 1 hour. Remove from oven and let cool 10-15 minutes, then tip out of tin.
Tip: you can also add some sunflower and/or pumpkin seeds to the batter if you like. Fresh dates are also a good addition.

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One Response to Lilly’s Fruit Bread

  1. Sheridan

    I made it Sheridan it’s delicious 😋
    -Evi Mitchell

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