Tutti Frutti Bread is soft, fluffy, mildly sweet, and full of candied fruits. Having a slice of this eggless fruit bread with a cup of tea or coffee is pure bliss!
The recipe for this homemade but bakery-style Tutti Frutti Bread is easy. It is delicious to have this bread sliced as it is or to enjoy it with butter or jam. I have added a cup of whole wheat flour to make it healthier.
Easy To Make Eggless Tutti Frutti Bread
I adore this sweet fruit bread. Unfortunately, when I was in India, this bread was unavailable in my city. However, I often visited Mumbai as my aunts lived there. I always bought a couple of Tutti Frutti bread loaves from there and brought them back with me.
Because this delicious bread is still intact in my memory, I always wanted to bake it at home. So, after baking soft and delicious Homemade Raisin Bread, I knew I could also bake tutti frutti bread.
I have adapted this recipe from my recipe for raisin bread. However, I have included whole wheat flour in this bread to make it healthier. Even with whole wheat flour, the bread is soft and fluffy.
It is an easy recipe and does not require a stand mixer or hand-held electric mixer. The dough comes together quickly, and we don’t need to knead it for long.
Also, I have added tutti frutti along with other ingredients to make the dough. So there is no need to roll the dough and then incorporate tutti frutti into the prepared dough, which makes the recipe even easier.
Why You Will Love This Bread
- Tutti Frutti Bread is soft, fluffy, light, and airy.
- It is studded with candied fruits.
- The bread is lightly sweetened and flavorful.
- The recipe is easy and has a few ingredients.
- It is eggless and vegetarian.
Ingredients and Notes
- Flour: I have used both all-purpose and whole wheat flour for this bread. However, you can omit whole wheat flour and use the same amount of all-purpose flour. You can also add bread flour instead of all-purpose flour for softer and chewier bread. If you want to make this bread using only whole wheat flour, you may need to slightly increase the amount of water.
- Whole Wheat Flour: I have used whole wheat flour, which I use to make Roti, but you can choose your favorite whole wheat flour.
- Sugar: Tutti Frutti Bread is on the sweeter side, so do not skimp on the sugar. You can use granulated sugar, cane sugar, or raw sugar.
- Yeast: I have used active dry yeast, but instant yeast can also work.
- Milk: Milk provides moisture and flavor to this delicious bread. You can use either full-fat or low-fat dairy.
- Butter: Use melted and unsalted butter for this recipe. If you decide to use salted butter, skip adding the salt.
- Vanilla Custard: Vanilla custard powder provides a pleasant flavor and color. However, you can skip it or replace it with cornstarch.
- Tutti Frutti (Candied Fruits): They are so delicious! Tutti Frutti refers to dried fruits, which are sweet and flavored.
How To Make Eggless Tutti Frutti Bread
Proofing The Yeast
- In a large mixing bowl, take the sugar and warm water.
- Add yeast and mix everything lightly with a spoon or fork.
- Cover the bowl with a clean and dry kitchen towel and let it sit for 10 minutes.
- After 10 minutes, when the yeast is active, the mixture will be frothy and bubbly.
- If the mixture is not foamy, that means the yeast is not active.
- In that case, discard it and start all over.
- The mixture may not be foamy for various reasons.
- The water may be hot or cold, or the yeast may have expired.
Making and Proofing The Dough
- After 10 minutes, when the yeast mixture is frothy and bubbly, add melted butter, milk, tutti frutti, and salt to it.
- Mix well.
- Now add vanilla custard powder, one cup of whole wheat flour, and one cup of all-purpose flour, and keep mixing with a wooden spoon or spatula.
- Add remaining all-purpose flour gradually as needed.
- Do not add too much flour at once.
- The dough will come together but will be very soft and sticky, as shown in the picture below.
- Take some flour onto a clean surface and place the dough onto it.
- Knead the dough with your palm and add some more flour if needed.
- Continue kneading until the dough is soft but not sticky. The dough should be smooth, soft, supple, and hydrated.
- Do not add too much flour; if the dough is stiff, the bread will be dry and crumbly.
- If the dough sticks, grease your palm with oil and then bring the dough together.
- Lightly grease a large bowl with oil and transfer the dough into it.
- Also, apply oil all over the dough lightly to prevent it from becoming dry.
- Cover the bowl with a clean kitchen towel.
- Let the dough rise until it doubles in size, about an hour to 1 ½ hours.
- Once the dough has doubled in size, lightly punch it to release the air.
Rolling and Proofing The Bread Log
- Lightly flour the clean working surface and transfer the dough to it.
- Roll the dough into a thick and large rectangle about 8 inches long, then roll it up and make a log.
- Grease a 9 x 5-inch loaf pan with oil and place the log into this loaf pan.
- Cover the loaf pan loosely with plastic wrap or a clean kitchen towel.
- Let it rise until doubled for about an hour.
Baking Tutti Frutti Bread
- Preheat the oven to 350° F.
- When you are ready to bake the bread, brush the top with milk with a pastry brush.
- Give a milk wash very gently and lightly.
- Bake the bread for 32 – 38 minutes or until it is golden brown on the top.
- Remove from the oven and immediately brush the top of the loaf with melted butter.
Tip: If the bread starts browning too much on the top after 20-25 minutes, remove it from the oven and loosely cover it with aluminum foil. Place it back into the oven and continue baking for the remaining time. I had to cover it with aluminum foil after 22 minutes of baking time.
- After it has cooled slightly, remove the bread from the pan and transfer it to a cooling rack.
- Let the bread cool completely before slicing.
- This bread will stay at room temperature for up to 4 days and longer in the fridge.
- Enjoy the tutti frutti bread with butter or jam or as it is with a cup of tea or coffee.
Baking Tips For Tutti Frutti Bread
Measuring: Measure all the ingredients beforehand, and use a kitchen scale if you have one.
Flour: Many factors can impact how much flour you need for the yeasted dough, so you may need more or less than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be a soft, supple, and well-hydrated dough that is slightly tacky to the touch but does not leave much residue on your finger.
Yeast Proofing: The first step is mixing water, sugar, and yeast and allowing it to rest for 5-10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
The Top is Browning Too Much: If the top of your bread loaf browns too quickly while baking, cover it loosely with aluminum foil and continue baking until done.
Frequently Asked Questions
When we use whole wheat flour in bread making, the bread is likely to be dense and sometimes dry. However, with the right amount of wet ingredients, we can achieve a soft and light texture.
So, the most important thing is to make a soft, supple, and well-hydrated dough. Well-hydrated does not mean that the dough should be wet and sticky; it means that the dough should not be dry and stiff.
When you poke the finger in the dough, it should feel soft and should bounce back.
The trick to making a soft and well-hydrated dough is to add flour gradually. Once the dough comes together, stop adding more flour. Knead the dough until it is no longer sticky but still supple, moist, and soft.
Vanilla custard powder adds a nice color and a sweet vanilla flavor to the bread. However, you can skip the custard powder.
If you have mango custard powder, you can use that as well.
Instead of custard powder, use the same quantity of cornstarch.
I have also made this bread with milk powder, so instead of custard powder, add the same amount of milk powder.
If you don’t use custard powder, the bread’s inside color will differ from what you see in the pictures.
The crusts should be evenly golden brown.
The bread will pull away from the sides of the pan.
When you tap the bread lightly, it will sound hollow.
More Bread Recipes
Recipe Card
Tutti Frutti Bread / Eggless Fruit Bread Recipe
Video
Ingredients
- 1¾ cups (210g) all-purpose flour
- 1 cup (120g) whole wheat flour
- ½ cup (120ml) warm water
- ⅓ cup (65g) sugar
- 2¼ active dry yeast or instant yeast
- ¾ cup (180ml) warm milk
- 2 tablespoon (28g) unsalted butter melted
- 2 tablespoon vanilla custard powder (optional)
- 1 teaspoon Salt
- ½ cup tutti frutti (candied fruits)
- 1 tablespoon milk for milk wash
- 1 teaspoon melted butter (optional)
Instructions
- In a large mixing bowl, take sugar and warm water. Add yeast.
- Mix everything lightly with a spoon or fork. Cover the bowl with a clean and dry kitchen towel and let it sit for 10 minutes.
- After 10 minutes, when the yeast mixture is frothy and bubbly, add butter, milk, tutti frutti, and salt into the yeast mixture. Mix well.
- Now add vanilla custard powder, one cup of whole wheat flour, and one cup of all-purpose flour and keep mixing with a wooden spoon or spatula.
- Add remaining all-purpose flour gradually as needed. Do not add too much flour at once. The dough will come together, but at this point, it will be very soft and sticky.
- Take some flour onto a clean surface and place dough onto it.
- Knead the dough with your palm and take some more flour if needed.
- Continue kneading until the dough is soft but not sticky. The dough should be smooth, soft, and supple.
- Do not add too much flour; if the dough is stiff, the bread will be dry and crumbly.
- If dough continues to stick, grease your palm with oil and then bring the dough together.
- Lightly grease a large bowl with oil and transfer the dough into it. Also, apply oil all over the dough to prevent it from becoming dry.
- Cover the bowl with a clean kitchen towel. And let the dough rise until it doubles in size for about an hour to 1 & ½ hours.
- Once the dough is double in size, lightly punch it to release the air.
- Lightly flour the clean working surface and transfer the dough on it.
- Roll the dough into a thick and large rectangle about 8 inches long, then roll it up and make a log.
- Grease a 9 x 5-inch loaf pan with oil and place the log into this loaf pan.
- Cover the loaf pan loosely with plastic wrap or a clean kitchen towel.
- Let it rise until doubled, for about an hour.
- Preheat the oven to 350° F.
- When you are ready to bake the bread, apply milk with a pastry brush on the top of the bread. Give a milk wash very gently and lightly.
- Bake the bread for 32 – 38 minutes or until golden brown on the top. Remove from the oven and immediately brush the top of the loaf with melted butter.
- If the bread starts browning too much on the top after 20-25 minutes, take it out of the oven and loosely cover it with aluminum foil. Place it back into the oven and continue baking for the remaining time. I had to cover it with aluminum foil after 22 minutes of baking time.
- Let the bread cool completely before slicing.
- This bread will stay at room temperature for up to 4 days and longer in the fridge.
- Enjoy the tutti frutti bread with butter, jam, or as it is with a cup of tea or coffee.
Notes
- Measuring: Measure all the ingredients beforehand, and use a kitchen scale if you have one for the best results.
- Flour: Many factors can impact how much flour you need for the yeasted dough, so you may need more or less than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be a soft, supple, and well-hydrated dough that is slightly tacky to the touch but does not leave much residue on your finger.
- Yeast Proofing: The first step is mixing water, sugar, and yeast and allowing it to rest for 5-10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
- The Top is Browning Too Much: If the top of your bread loaf browns too quickly while baking, cover it loosely with aluminum foil and continue baking until done.
Nutrition (Approximate Values)
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