Tropical Fruit Bread

Orange glaze provides a tasty addition to this citrusy bread that's baked with tropical fruit bits.


1 (12-slice) loaf

Bread Ingredients

1 (15.6 ounce) package Lemon Poppy Seed Quick Bread Mix
1 cup water
2 tablespoons oil
1 egg
1 cup dried tropical fruit bits
2 teaspoons grated orange peel

Glaze Ingredients

1/4 cup confectioners' (powdered) sugar
1 to 2 teaspoons orange juice


Preheat oven to 350°F (177°C). Grease bottom only of an 8 x 4 or a 9 x 5-inch loaf pan with cooking spray.

In large bowl, combine quick bread mix, water, oil and egg. Stir 50 to 75 strokes with spoon until mix is moistened. Stir in fruit bits and orange peel. Pour batter into prepared loaf pan.

Bake an 8 x 4-inch loaf pan for 55 to 65 minutes; or bake a 9 x 5-inch pan for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire cooling rack for 15 minutes. Remove from pan. Cool 30 minutes or until completely cooled.

In small bowl, blend powdered sugar and enough orange juice for desired glaze consistency. Brush glaze over cooled loaf.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 55 minutes
Total Cool Time: 45 minutes

Additional Information

Look for dried tropical fruit bits near the raisins and other dried fruits at the grocery store.

An 8 x 4-inch loaf pan will produce a taller loaf than the 9 x 5-inch pan.

To freeze loaf: Bake and cool the bread, but do not glaze it. Wrap the bread well in foil or plastic wrap, place it in a sturdy freezer bag and freeze it. Remove the bread from the bag, loosen the wrap and thaw the bread at room temperature before glazing it.


Wrap tightly and store in refrigerator.

Nutritional Information

1 Serving (1 Slice): Calories 220 (Calories from Fat 60), Total Fat 7 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 160 mg; Total Carbohydrate 37 g (Dietary Fiber 2 g, Sugars 20 g), Protein 3 g; Exchanges: 1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 1 Fat

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