Fruitcake Quick Bread
Yield: 18 servings
Fruitcake... or fruit bread? This quick and easy batter bread is packed with fruit and nuts but unlike traditional fruitcake is less sweet and more mildly spiced.


  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1-1/2 cups all-purpose flour (may substitute your favorite gluten-free blend)
  • 1(8-ounce) can crushed pineapple, with juice
  • 1 cup mixed dried fruits of your choice*
  • 1/2 cup diced walnuts or pecans*
  • 1/2 cup red candied cherries, each cut in half*
  • For topping: 1-1/2 tablespoons coarse sugar (optional but makes for a lovely crunch on top)


  1. Preheat the oven to 350 degrees F, and grease a 9″ x 5″ loaf pan.  (You may also line with a “sling” of parchment paper for extra easy removal.)

    Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt and vanilla in a bowl, and beat till smooth.  (Both a stand mixer and handheld beater work well.)

    Add the eggs one at a time, beating well after each addition.

    Add the flour, beating on low to combine, and then add the crushed pineapple with all the juices from the can.

    Stir in the fruits, nuts and candied cherries.

    Spoon the batter into the prepared pan, smoothing the top.

    Sprinkle with the coarse sugar, if using.

    Bake the cake for 60 minutes.  Check for doneness.  (When in doubt, check with an instant read thermometer; it should register between 200 and 205 degrees F.)  If the loaf is still not cooked through (this will depend somewhat on individual oven), tent it with aluminum foil, and bake for an additional 5 to 15 minutes, or until a cake tester inserted into the center comes out clean or the proper internal temperature has been reached.

    Remove the cake from the oven, and after 20 minutes loosen its sides, remove it from the pan and transfer to a rack to cool.

    Cool the cake completely before slicing.


*I use roughly equal parts dried apricots (chopped small), dried cranberries or cherries, and golden raisins.  Dates would be a nice option, too.  I like to chop the nuts in rather small pieces so they are better incorporated into the cake.  Lastly, the candied cherries may be omitted or reduced.  (They do give the bread that characteristic fruitcake look – which may be reason for some to use and others not to!)  I like to use the cherries for color but quarter them so their presence is subtler.

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