Jaggery & Olive Oil Loaf Recipe – Traditional Indian Fruit Bread

Last Updated on 4 months by Neha Deshmukh

Jaggery & Olive Oil Loaf Recipe – Traditional Indian Fruit Bread

Introduction

Oh, this loaf! It’s a hug in bread form, honestly. I first stumbled upon a version of this when visiting my nani (grandmother) in rural Maharashtra, and the aroma alone was enough to make me fall in love. It’s a beautiful blend of traditional Indian flavors – the earthy sweetness of jaggery, the subtle fruitiness of olive oil, and a warm spice blend – all baked into a comforting loaf. It’s not overly sweet, making it perfect for breakfast, an afternoon tea, or even a light dessert. You’ll absolutely adore it!

Why You’ll Love This Recipe

This Jaggery & Olive Oil Loaf isn’t just delicious; it’s special. It’s a wonderful way to experience a taste of traditional Indian baking, and it’s surprisingly easy to make. Plus, it’s a fantastic way to use up those leftover dates and nuts! It’s a moist, flavorful bread that’s sure to become a family favorite.

Ingredients

Here’s what you’ll need to create this delightful loaf:

• 1 cup jaggery
• ½ cup olive oil
• ½ cup curd (dahi)
• 2 cups wheat flour
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp cinnamon powder
• Pinch of salt
• ½ cup water (adjust as needed)
• 2 tbsp almonds, chopped
• 2 tbsp raisins
• 5 cashews, roughly chopped
• 5 walnuts, roughly chopped
• 6 dates, chopped

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Jaggery: Types and Flavor Profile

Jaggery (gur) is unrefined sugar, and it comes in different forms. You can use dark jaggery for a more robust, molasses-like flavor, or light jaggery for a milder sweetness. I prefer using a mix of both! About 200g of jaggery is equivalent to 1 cup.

Olive Oil: Choosing the Right Variety

Don’t be scared to use olive oil in baking! It adds a lovely subtle fruitiness. A mild or extra-mild olive oil is best – you don’t want a super peppery flavor overpowering the other ingredients. Around 120ml is equivalent to ½ cup.

Curd (Dahi): The Role of Fermentation

Curd, or dahi, is essential. It adds moisture and a slight tang that balances the sweetness. Use plain, unsweetened curd. Full-fat curd will give you the best results, but low-fat will work in a pinch. About 120ml is equivalent to ½ cup.

Wheat Flour: Whole Wheat vs. All-Purpose

I love using whole wheat flour (atta) for a slightly nutty flavor and added fiber. However, you can absolutely use all-purpose flour if that’s what you have on hand. 250g of wheat flour is equivalent to 2 cups.

Spices: The Warmth of Cinnamon

Cinnamon is the star spice here, but feel free to add a pinch of nutmeg or cardamom for extra warmth.

Dry Fruits: Regional Variations & Substitutions

The dry fruits are where you can really personalize this loaf! Almonds, raisins, cashews, walnuts, and dates are traditional, but feel free to swap in pistachios, figs, or even dried cranberries.

Step-By-Step Instructions

Alright, let’s get baking!

1. In a large mixing bowl, combine the jaggery, olive oil, and curd. Whisk it all together until the jaggery dissolves completely. Don’t worry if it takes a little elbow grease!
2. Now, add the wheat flour, baking soda, baking powder, cinnamon powder, and salt. Give it a good sift to remove any lumps. Nobody wants a lumpy loaf!
3. Time for the cut-and-fold method. Gently mix everything together until just combined. Gradually add water, a little at a time, until you form a thick, slightly sticky batter.
4. Fold in those beautiful chopped almonds, raisins, cashews, walnuts, and dates. Make sure they’re evenly distributed throughout the batter.
5. Pour the batter into a greased loaf pan lined with butter paper. This is key for easy removal. You can sprinkle a few extra dry fruits on top if you’re feeling fancy.
6. Bake in a preheated oven at 180°C (356°F) for about 40 minutes. To check if it’s done, insert a toothpick into the center – it should come out clean.
7. Let the loaf cool completely in the pan before slicing. I know it’s tempting, but trust me, it’s worth the wait!

Expert Tips

A few little things to help you nail this recipe:

Achieving the Perfect Texture

Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough loaf.

Ensuring Even Baking

Rotate the loaf pan halfway through baking to ensure even browning.

Working with Jaggery

If your jaggery is very hard, you can gently warm it up to soften it before mixing.

Preventing Sticking & Ensuring Easy Removal

The butter paper lining is your best friend here. Don’t skip it!

Variations

Let’s get creative!

Vegan Jaggery & Olive Oil Loaf

Substitute the curd with plant-based yogurt.

Gluten-Free Jaggery & Olive Oil Loaf

Use a gluten-free flour blend.

Adjusting Spice Levels

Add a pinch of nutmeg or cardamom for a more complex flavor.

Festival Adaptations (e.g., Christmas, Diwali)

Add a sprinkle of festive sprinkles or a drizzle of icing for special occasions.

Nut-Free Option

Omit the nuts altogether or substitute with seeds like sunflower or pumpkin seeds. My friend’s son has a nut allergy, and he loves it with seeds!

Serving Suggestions

This loaf is delicious on its own, but it’s even better with a dollop of butter or a cup of chai. It also pairs beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store the cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.

FAQs

Got questions? I’ve got answers!

What is the best way to dissolve the jaggery?

Gentle heat and a good whisk are your friends! You can also grate the jaggery to help it dissolve faster.

Can I substitute the olive oil with another oil?

You can, but the flavor will be different. Coconut oil or sunflower oil are good alternatives.

What type of curd works best in this recipe?

Plain, unsweetened curd is best. Full-fat curd will give you the most moisture.

Can this loaf be made ahead of time?

Yes! You can bake it a day or two in advance and store it in an airtight container.

How can I tell if the loaf is fully baked?

A toothpick inserted into the center should come out clean.

Is it possible to add other fruits to this loaf?

Absolutely! Feel free to experiment with different dried fruits like figs, apricots, or cranberries.