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Fruited Sherry Bread

Rated as 4.5 out of 5 Stars

"This is a wonderfully aromatic bread with lots of dried fruit. It's rich in fruit, not rich in fat! You can also use prunes, dates, pears or any type of dried fruit in this bread."
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2 h 30 m servings 331
Original recipe yields 12 servings (1 - 9x5 inch loaf)


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  1. Place the dried fruit into a small saucepan with the crystallized ginger, sherry, and orange rind. Bring mixture to a boil, remove pan from heat, cover and let cool for 30 minutes. Place walnuts on a baking sheet and toast until golden, about 10 minutes; set aside to cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, cream the butter and sugar. Beat in the egg and then the milk. Combine the flour, baking powder, allspice and salt, stir slowly into the egg mixture. Do not over mix. Fold in the walnuts and cooled fruit mixture. Pour the batter into the prepared loaf pan.
  3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Let the loaf cool in the pan 15 minutes before removing it to a wire rack to cool. When the bread has cooled completely, wrap it in plastic. It tastes better if left to sit for a day, and it's especially good with butter or cream cheese.

Nutrition Facts

Per Serving: 331 calories; 9.8 55.5 6.7 22 275 Full nutrition

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I substituted orange juice for sherry, used part whole wheat flour, part brown sugar, and added flax seed meal. Love this recipe because it IS so adaptable & still tastes GREAT!

Great tasting bread! I used 1 cup whole wheat flour instead of all unbleached flour, and sunflower seeds instead of walnuts. I'm glad I waited a day for the full flavor development!

I didn't have any sherry so I used brandy and it was can't serve this to minors though :)

I loved the sherry soaked fruit and the allspice flavor of this bread, but I found it a bit dry and dense for our taste