1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another large bowl, beat the softened butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients alternately with milk, beginning and ending with the flour mixture.
6. Gently fold in the dried fruits, orange zest, and lemon juice if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Tip:

Serve slices with tea or coffee, or wrap it beautifully for a festive homemade gift! 🎁

How to Store Mixed Dried Fruit Loaf

Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

Tips to Make Mixed Dried Fruit Loaf

• Make sure your butter is softened to room temperature for easier mixing.
• You can experiment with different types of dried fruits to find your favorite combination.
• Adjust the amount of sugar if you prefer a less sweet loaf.

Variation

Try adding nuts like walnuts or pecans for extra crunch and flavor. You can also use a mix of spices, like cinnamon and nutmeg, to give it a seasonal twist.

FAQs

1. Can I use fresh fruit instead of dried fruit?
Fresh fruit has more moisture and may change the texture. Stick with dried fruit for the best results.

2. How do I know when the loaf is done baking?
Insert a toothpick in the center; if it comes out clean, the loaf is ready!

3. Can I freeze the Mixed Dried Fruit Loaf?
Yes, you can freeze the loaf! Wrap it tightly in plastic wrap and foil, and it will keep for up to 3 months. Thaw in the refrigerator before serving.