Best Fruit Filled Ladder Loaf Recipes

EASY FRUIT LOAF

Easy Fruit Loaf image

An easy to make fruit loaf using sultanas or a mixture of dried fruits. Serve buttered with tea or coffee for a change from cookies.

Provided by Jen T

Categories Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

2 cups water
2 cups sugar
2 cups sultanas or 2 cups mixed dried fruit
2 ounces butter
3 cups flour
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon baking soda

Steps:

Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
Allow to cool for a few minutes then stir in flour and spices and baking soda.
Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
Serve cut in slices and buttered.

Nutrition Facts : Calories 4322.6, Fat 51.2, SaturatedFat 30.2, Cholesterol 121.9, Sodium 1729, Carbohydrate 950.6, Fiber 24.7, Sugar 595.6, Protein 50.5

APPLE LADDER LOAF

Apple Ladder Loaf image

Make and share this Apple Ladder Loaf recipe from Food.com.

Provided by Burgundy Damsel

Categories Breads

Time 1h40m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 18

Ingredients

2 (1/4 ounce) packages active dry yeast
1/4 cup warm water (110 to 115 )
1/2 cup warm milk (110 to 115 )
1/2 cup butter, softened
1/3 cup sugar
4 eggs
1 teaspoon salt
4 3/4 cups all-purpose flour
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
4 cups thinly sliced peeled tart apples
1/4 cup butter, softened
1 cup confectioners' sugar
1 -2 tablespoon orange juice
1/4 teaspoon vanilla extract

Steps:

In a large mixing bowl, dissolve yeast in water.
Add the milk, butter, sugar, salt, eggs and 2 cups flour.
Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and refrigerate for 1-2 hours; punch dough down.
Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; divide in half.
Roll each half into a 12-in. x 9-in. rectangle. Place each on a greased baking sheet. Spread with butter.
For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl;
Add apples and toss to coat.
Spread filling down center third of each rectangle.
On each long side, cut 1-in. wide strips about 3 inches into center.
Starting at one end, fold alternating strips at an angle across filling; seal ends.
Cover and let rise until nearly doubled, about 45-60 minutes.
Bake at 350° for 30-40 minutes or until golden brown.
Combine icing ingredients until smooth; drizzle over warm loaves.
Serve warm or at room temperature. Store in the refrigerator.