‘A fruit loaf with lots of fruit’ was what people asked for when we opened our bakery. People love that it is packed with fruit, and that it contains a good variety. Like the olive bread, this loaf takes a bit of extra work and practice, but I think it’s worth the effort.
It is great eaten fresh, and will keep for days. It’s also great toasted, with a nice spread of butter, as the spices really come through when it is warmed. I even flew home to Cornwall with a fruit loaf in my luggage once. My family and I ate it with some good Cornish butter, and it still tasted beautiful after all that time in a dry airline cabin.