Here’s the my first attempt at fruit loaf. Regular olive bread recipe, with 1 teaspoon of pumpkin pie spice (we are in America after all), and half a cup each of raisins, dried cranberries and dried cherries. It made great toast but needed to be a touch sweeter to eat plain. So the plan is to cut the salt and try a little more fruit next time. The working technique needed to be modified slightly to prevent flying fruit, but the result was still good. The flower (the official title is still up for debate) was a big hit with the kids. The little pull-a-part sections made the perfect snack. 

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