Soft & Fruity Spiced Bread (Tip Top Style!)
Soft, lightly spiced, and packed with fruit bread loaf! A homemade copy cat of the classic Tip Top fruit bread you’ll want to toast every morning.
This cosy loaf is everything you want in a homemade bake — soft, aromatic, and packed with plump fruit and warm spices. Think of it like a cross between a fruit loaf and a hot cross bun, with that comforting cinnamon-and-nutmeg scent filling the kitchen as it bakes. It’s perfect toasted with butter, lovely fresh from the oven, and even better the next day once the flavours have deepened. Minimal effort, classic ingredients, and a nostalgic flavour that never goes out of style.
Ingredients
High Grade or Bread Flour
The backbone of your loaf. Bread flour has a higher protein content than plain flour, giving the dough more structure and chew, that classic bakery-style texture Tip Top fruit bread has. If you only have plain flour, it’ll still work, just less bouncy.
Sultanas
The star of the show! They bring pops of sweetness, and that signature fruity flavour. Soak them in warm water for 5–10 minutes if they’re looking a little dry, it helps them stay plump and juicy once baked.
Warm Water
Activates the yeast and hydrates the flour. You want it warm like bath water… not hot, so the yeast wakes up without getting killed off.
Active Yeast
This is what makes your bread rise and gives it that soft, airy crumb. If using instant yeast, you can skip the frothing step and add it straight to your flour, but proofing it first always guarantees it’s alive and kicking.
White Sugar
Feeds the yeast and adds a touch of sweetness, balancing out the spices and fruit. It’s subtle but makes the flavour rounder.
Vegetable Oil
Keeps the crumb soft and moist, and helps the bread stay fresh for longer. Any neutral oil like canola, sunflower, or rice bran works perfectly.
Salt
A must for flavour! It brings out the sweetness of the fruit and stops the bread from tasting flat. Always mix it into the flour before adding yeast, too much direct contact can slow the yeast down.
Ground Cinnamon
The hero spice. Warm, cosy, and instantly recognisable, it’s what makes your kitchen smell like a bakery.
Ground Nutmeg
Adds depth and a touch of warmth that rounds out the cinnamon. A little goes a long way!
Allspice
A blend of cinnamon, cloves, and nutmeg in one, it gives the loaf that old-fashioned spice bread flavour.
Mixed Spice
The “secret” bakery touch…it ties all the other spices together and gives that nostalgic, Tip Top-like aroma.
Ground Cloves
Just a pinch brings a bold, sweet spice note that lingers beautifully. Don’t overdo it… it’s powerful stuff!
Ground Ginger
Adds a subtle warmth and lift. It’s what makes the spice blend feel lively rather than heavy.
Honey & Butter (optional glaze)
That signature soft, glossy top! Brushing a warm loaf with melted butter and honey gives a golden sheen and keeps the crust tender, just like the store-bought version.
How to make the Spiced Fruit Bread (Tip Top Copy Cat)
Proof the yeast
If using active dry yeast, stir it into the warm water with a pinch of sugar and let it sit for 5–10 minutes until it becomes frothy. This “wakes up” the yeast, ensuring your bread rises beautifully. If it doesn’t foam, the yeast is likely dead, start again with fresh yeast.
Mix the dry ingredients
While waiting for the yeast, combine your flour, sugar, salt, and all the spices in a large bowl or stand mixer. Mixing the dry ingredients first ensures the flavours are evenly distributed and the yeast doesn’t get shocked by salt.
Combine wet and dry
Add the yeast mixture and oil to the dry ingredients. Mix until a shaggy dough forms. At this stage, it won’t be smooth, that’s okay. The dough is just coming together.
Add the sultanas and knead
Fold in the sultanas, then knead the dough until smooth and elastic, and the sides of the bowl are clean. This usually takes 8–10 minutes by hand or 5–7 in a stand mixer. Kneading develops the gluten, giving the bread structure and that classic soft, chewy crumb.
First Rise
Cover the dough with a clean towel or plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about 1–2 hours. This slow fermentation develops flavour and ensures a light, airy loaf.
Shape the Loaf
Punch down the dough gently to release excess air, then use a rolling pin to make it flat into a large rectangle, roll into a log, take each end pinch and fold it under. (Shape it into one large loaf or two smaller ones.) Place in a greased tin and let it rise again for 30–45 minutes. The second rise ensures the loaf has a good spring and that bakery-style soft texture.
Bake
Preheat your oven to 180°C (fan-forced) and bake for 35–40 minutes, or until the top is a deep golden brown. The loaf should sound hollow when tapped on the bottom. If it’s browning too quickly, loosely cover with foil.
Optional glaze
While still warm, brush the top with a mix of melted butter and honey for a soft, glossy crust, the perfect finishing touch to replicate that Tip Top shine.
Tips & Tricks to the perfect Spiced Fruit Bread:
- For extra plump fruit, soak your sultanas in warm water for 5–10 minutes before adding.
- Don’t rush the rises – slow fermentation = more flavour.
- Store in an airtight container once cooled; it keeps soft for 2–3 days, or freeze slices for later.
Watch How I Make Spiced Fruit Bread!
Click here to watch on Instagram!
Storage
Keep it soft and fresh: Once completely cooled, store your Spiced Fruit Bread in an airtight container or wrap it tightly in plastic wrap. It will stay soft at room temperature for 2–3 days.
Freeze for longer: Slice the loaf and freeze individual slices in a ziplock bag or airtight container. They’ll keep for up to 3 months and can be toasted straight from frozen.
Reheat tips: For that just-baked feel, warm slices in a toaster or oven, or give the whole loaf a quick 5–10 minute heat in the oven (covered with foil to avoid drying, then brush with a little butter if you like.
Extra tip: Avoid refrigerating…it actually dries bread out faster. Room temperature or frozen storage is best.
Share Your Spiced Fruit Bread!
Made this recipe? I’d love to see your loaf! Share your creation and tag @Sara_elcock or #OldMateEats on Instagram so others can be inspired too.
Spiced Fruit Bread
Ingredients
- 450 grams high grade OR bread flour
- 200 grams sultanas
- 250 ml warm water
- 2¼ tsp active yeast (or 1 packet of instant yeast)
- 2 tbsp white sugar
- 2 tbsp vegetable oil or any neutral oil – canola, sunflower, etc.
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp ground mixed spice
- ¼ tsp ground cloves
- ⅛ tsp ground ginger
Optional (for glossy top):
- 1 tsp butter melted
- 1 tsp honey
Instructions
Forming the Dough
- Dissolve yeast in 250ml warm water (about 40°C) with a pinch of sugar. Let it sit for 5–10 mins until frothy.
- While waiting, combine flour, sugar, salt, and all spices in a large bowl or stand mixer.
- Add the yeast mixture and oil to the dry ingredients. Mix until a shaggy dough forms.
- Fold in the sultanas and knead in the bowl intill all the sides are clean, or on a lightly floured surface or in a stand mixer with dough hook for 8–10 minutes until smooth and elastic.
First Rise
- Cover the dough with a clean towel or cling wrap. Let rise in a warm, draft free place until doubled in size (about 1–2 hours)..
Shaping & second rise
- Punch down dough gently before rolling it out on the bench with a rolling pin Shape into 1 large loaf or 2 smaller loaves.
- Place in a greased tin and allow to rise again for 30–45 minutes.
- While that is doing its second rise preheat the oven to 180°C fan forced. Bake for 35-40 minutes, or until the top is golden brown and a skewer inserted comes out clean.
Optional: Glaze
- Mix the melted butter and honey together.
- Straight out of the oven, lightly brush the honey and butter mix on the top side of the loaf for a glossy crust.
Notes
- Instant yeast shortcut: If using instant yeast, you can add it directly to the dry ingredients. No need to dissolve or wait for it to bloom. Just reduce the rising time slightly if needed.
- Fruit prep: For extra plumpness, soak sultanas in warm water or juice for 10–15 minutes before adding.
- Kneading: Dough should be smooth, elastic, and slightly tacky; over-kneading can make it tough.
- Rising: Rising times vary with room temperature. Dough is ready when doubled in size.
- Storage: Store in an airtight container for up to 4–5 days, or freeze slices for longer.
- Serving: Delicious toasted with butter or a drizzle of honey.
Love this Recipe? Share your creations on Instagram, Pinterest, or TikTok and tag me so I can see your delicious results! #OldMateEats
