But what sponge cake? Fruit cake is a whole different story. Not only do you make better cakes, it's fabulous for breakfast too!

Are you ready to revolutionize your cakes and breakfasts? Ditch the usual sponge cake and try Pan di Frutta! This dessert is a true all-rounder in the kitchen: incredibly soft, fragrant, and enriched with your favorite fruit, it's perfect for making incredible cakes or simply enjoyed on its own, perhaps for breakfast with a cup of coffee or tea.

Thanks to the fruit, the dough stays moist and flavorful, and every bite is a natural, wholesome delight. You can choose apples for a classic touch, pears for a more delicate flavor, or even peaches and apricots for a fresh, summery taste. Plus, if you like, you can vary this recipe and make it even more special by adding spices like cinnamon, which pairs beautifully with apples and pears, or grated lemon zest for a citrusy touch that pairs well with everything. If you love a crunchy touch, don't forget the chopped nuts, and for a touch of indulgence, chocolate chips—trust me, this is another must-try!

Fruit bread

So, what do you say? Put aside the sponge cake and try the fruit cake: I guarantee it will become your new favorite dessert, perfect for any occasion. You use it like the classic one, but it's 10 times better. Let's get started!

Ingredients for fruit bread

• 540 g of
• 00 flour
• 450 g of fruit of your choice (apples, pears, peaches, apricots or whatever you prefer)
• 280 g of sugar
• 150 ml of sunflower seed oil
• 1 tablespoon of vanilla extract
• 5 eggs
• 1 sachet of baking powder
• 1 pinch of salt

How to prepare fruit bread

Start by washing and peeling your chosen fruit and chopping it into small pieces, trying to maintain a uniform size so they'll be evenly distributed throughout the batter. If you're using fruit like apples or pears, you can drizzle them with a little lemon juice to prevent them from browning while you prepare the rest of the ingredients. In a large bowl, crack the eggs and add the sugar. Beat everything together with a whisk until light and fluffy, then gradually add the sunflower oil, continuing to beat until well incorporated, along with the vanilla extract.

In another bowl, sift together the flour, baking powder, and pinch of salt and gradually add them to the egg and sugar mixture, stirring constantly. Once the mixture is smooth and free of lumps, add the chopped fruit and stir again to distribute it evenly throughout the batter.

Preheat the oven to 180°C (350°F) and pour the batter into a greased and floured loaf pan or springform pan. Smooth the surface with a spatula and bake for about 50-60 minutes, or until golden brown and cooked through. Before removing the cake from the oven, test with a toothpick: if it comes out clean when inserted into the center, the Pan di Frutta is ready. Remove from the oven and let it cool completely in the pan before removing it. It's ready to use or enjoy immediately. Enjoy!