Authentic Moroccan Spiced Fruit Bread (Figs, Apricots & Warm Spices)
Yield: 1 Loaf (10-12 slices approx.)
Moroccan Spiced Fruit Bread (Medfouna-Inspired Sweet Loaf)
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A warm, aromatic artisan loaf infused with Moroccan spices like cinnamon, cardamom, nutmeg, and ginger, studded with sweet dried figs, apricots, raisins, and toasted almonds. Perfect sliced with butter, honey, or soft cheese!
Prep Time
25 minutes
Cook Time
45 minutes
Rising/Resting Time
2 hours
Total Time
3 hours 10 minutes
Ingredients
For the Dried Fruit & Nut Mix:
- 1/2 cup (75g) dried figs, chopped
- 1/2 cup (75g) dried apricots, chopped
- 1/2 cup (75g) golden raisins or sultanas
- 1/3 cup (40g) toasted sliced almonds or chopped pistachios
- 2 tbsp warm orange juice or orange blossom water (for soaking)
For the Bread Dough:
- 3 1/2 cups (420g) all-purpose flour or bread flour
- 2 1/4 tsp (1 envelope/7g) instant active dry yeast
- 1/3 cup (65g) granulated sugar or honey
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of ground cloves
- 3/4 cup (180 ml) warm milk
- 1/4 cup (60g) unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
For the Glaze & Topping:
- 1 egg beaten with 1 tbsp water (egg wash)
- 2 tbsp warm honey (for brushing after baking)
- 2 tbsp coarse turbinado sugar or sliced almonds (optional topping)
Instructions
1. Soak the Fruits
- In a small bowl, combine chopped figs, dried apricots, raisins, and warm orange juice (or orange blossom water). Let soak for 15–20 minutes to plump up, then drain any excess liquid.
2. Prepare the Dough
- In a large bowl (or stand mixer fitted with a dough hook), whisk together flour, yeast, sugar, salt, cinnamon, cardamom, ginger, nutmeg, and cloves.
- Add warm milk, melted butter, egg, and vanilla extract.
- Mix on low speed until a shaggy dough forms.
3. Knead and Incorporate Fruit
- Increase speed to medium and knead for 6–8 minutes until the dough becomes smooth, soft, and slightly elastic.
- Gently fold in the soaked fruit mix and toasted nuts. Knead for an additional 1–2 minutes until fruits are evenly distributed throughout the dough.
4. First Rise
- Lightly oil a bowl, place the dough inside, and cover with a damp cloth or plastic wrap.
- Let it rise in a warm spot for 1 to $1.5$ hours, or until doubled in size.
5. Shape the Loaf
- Punch down the dough and transfer it to a lightly floured surface.
- Shape it into a round artisan boule or a standard rectangular loaf shape. Place on a parchment-lined baking sheet or into a greased $9\times5$-inch loaf pan.
- Cover loosely and let it rise again for 30 to 45 minutes until puffy.
6. Bake
- Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$).
- Lightly brush the top of the loaf with the egg wash and sprinkle coarse sugar or sliced almonds if desired.
- Bake for 40 to 45 minutes until golden brown on top and the bread sounds hollow when gently tapped on the bottom (internal temperature should read around $190^\circ\text{F} / 88^\circ\text{C}$). If the top browns too fast, tent loosely with aluminum foil at the 25-minute mark.
7. Finish and Cool
- Remove from the oven and immediately brush the top with warm honey for a rich shine and delicate sweetness.
- Transfer to a wire rack and allow to cool completely before slicing.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 406Total Fat: 11gSaturated Fat: 4gUnsaturated Fat: 7gCholesterol: 32mgSodium: 257mgCarbohydrates: 71gFiber: 5gSugar: 31gProtein: 10g
