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Fruity Soda Bread

Fruity Soda Bread

I’m still on my snack-y bread kick as I try to mix things up for Robert’s morning tea time at school. I’ve found that one loaf generally lasts us the hole week, and I like that he gets a homemade treat instead of packaged snack at school. This recipe, from All Recipes is so simple. I used a mixture of chopped up apricots, currants, and raisins (which, btw, are called Sultanas here!) to give a little color and flavor variation.


Fruity Soda Bread

  • 3 1/2 cups Flour (400g)

  • 1 1/2 Tbls Coconut Sugar (or more if you prefer things on the sweet side) (20g)

  • 100g mixed dried fruit, in small bits, or raisin/currant size

  • 1 tsp Salt

  • 1 tsp Baking Soda

  • 1 1/2 cups Milk


  • Preheat the oven to 400ºF/200ºC.

  • Butter or spray a loaf pan

  • In a large mixing bowl, combine Flour, Sugar, Dried Fruit, Salt, and Baking Soda. Mix gently, making sure the dried fruit is coated with the mixture.

  • Slowly pour in the milk and mix thoroughly.

  • Spoon into the loaf pan. Make sure the batter is evenly distributed as it will be sticky.

  • Bake for about 40 minutes. Check at the 25 minute mark to make sure the top isn’t getting too brown. If it is, put a foil top over and continue to bake.

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