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Easy Kismis Fruit Bread Loaf
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Easy Kismis Fruit Bread Loaf

This soft, golden fruit bread is packed with plump kismis (raisins), warm cinnamon, and a hint of orange zest. The dough needs only a few minutes of kneading, and one loaf pan is all you need. Slice it warm with butter for breakfast, or toast it for tea time.
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Prep Time 25 minutes
Cook Time 40 minutes
Rising 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings: 12 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American, European
Calories: 235
Ingredients Equipment Method Video Notes

Ingredients
  

  • Fruit Bread Dough
  • 1 cup kismis raisins (150 g), soaked in hot water for 10 minutes, then drained and patted dry
  • 1 cup whole milk 240 ml, warmed to about 110°F (43°C)
  • 2 1/4 teaspoons active dry yeast 7 g, 1 standard packet
  • 1/4 cup granulated sugar 50 g
  • 1 large egg at room temperature
  • 3 tablespoons unsalted butter 43 g, melted and slightly cooled
  • 3 1/4 cups all-purpose flour 410 g, plus extra for dusting
  • 1 teaspoon fine sea salt 6 g
  • 1 1/2 teaspoons ground cinnamon 4 g
  • 1/4 teaspoon ground cardamom 0.5 g, optional
  • 1 teaspoon orange zest 2 g, finely grated
  • Vanilla Glaze
  • 1/2 cup powdered sugar 60 g, sifted
  • 1 1/2 tablespoons whole milk 22 ml
  • 1/2 teaspoon vanilla extract 2.5 ml

Equipment

  • 9 x 5-inch (23 x 13 cm) loaf pan
  • Large mixing bowl
  • Wooden spoon or stand mixer with dough hook
  • Parchment paper
  • Wire cooling rack
  • Instant-read thermometer

Method
 

  1. Make the Dough
    Easy Kismis Fruit Bread Loaf
  2. In a large bowl, stir the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5 to 10 minutes, until the surface is foamy. If it does not foam, the yeast is inactive or the milk was too hot or too cold, so start again.
  3. Whisk in the remaining sugar, the egg, and the melted butter. Add the flour, salt, cinnamon, cardamom (if using), and orange zest. Stir with a wooden spoon until a shaggy dough forms.
    Easy Kismis Fruit Bread Loaf
  4. Turn the dough onto a lightly floured surface and knead for 5 to 6 minutes, or use a stand mixer with a dough hook on medium-low for 4 minutes. The dough should be smooth, soft, and slightly tacky but not sticking to your hands. Add flour a tablespoon at a time only if needed.
  5. Flatten the dough, scatter the drained kismis over it, and fold and knead gently for 1 to 2 minutes until the fruit is evenly distributed.
    Easy Kismis Fruit Bread Loaf
  6. Place the dough in a lightly greased bowl, turn it once to coat, and cover with a clean towel or plastic wrap. Let it rise in a warm spot for about 1 hour, until doubled in size.
  7. Shape and Bake
    Easy Kismis Fruit Bread Loaf
  8. Grease a 9 x 5-inch (23 x 13 cm) loaf pan and line it with parchment, leaving an overhang on the long sides. Punch down the risen dough and press it into a rectangle about 9 inches (23 cm) wide. Roll it up tightly from the short end, pinch the seam closed, and place it seam-side down in the pan.
  9. Cover and let the loaf rise for 30 minutes, until it crowns about 1 inch (2.5 cm) above the rim of the pan. Meanwhile, preheat the oven to 350°F (175°C).
    Easy Kismis Fruit Bread Loaf
  10. Bake for 35 to 40 minutes, until deep golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
  11. Lift the loaf out using the parchment and transfer it to a wire rack. Cool for at least 30 minutes before slicing.
    Easy Kismis Fruit Bread Loaf
  12. Glaze
  13. Whisk the powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over the cooled loaf and let it set for 10 minutes before slicing.
    Easy Kismis Fruit Bread Loaf

Video

Notes

Soak the kismis: Soaking keeps the raisins plump and stops them from pulling moisture out of the dough, which would make the loaf dry.
Yeast: If you use instant yeast, skip the foaming step and mix it directly into the flour. The rise time may be a little shorter.
Dairy-free: Use unsweetened plant milk and vegan butter. The loaf will be slightly less rich.
Add-ins: Swap half the kismis for chopped dates, dried cranberries, or cashews.
Storage: Keep the loaf wrapped at room temperature for up to 3 days, or freeze sliced for up to 2 months. Toast slices straight from the freezer.
Nutrition (per slice)
Calories 235 kcal
Carbohydrates 44 g
Protein 6 g
Fat 4 g
Saturated fat 2 g
Cholesterol 22 mg
Sodium 215 mg
Potassium 170
mgFiber 2 g
Sugar 17 g