Sugar and Spice

 This sweet bread was my first baking experiment way back in grad school.  It is a very easy recipe to follow and the result is mouth watering.  Even though it says "bread" it tastes like a fruit cake.  The original recipe (from a Food and Wine magazine - I do not know the exact issue) has morphed into the version I am going to post here.  It's almost fail-proof and most people love it.  It tastes better the next day after it's been in the fridge.  Goes well with vanilla ice cream :).   Here's the recipe.  Scroll down for some notes (on egg substitute etc.) and pics. 1 cup = 240 ml (approx), 1 tsp = 5 ml and 1 Tbsp = 15 ml = 3 tsp Notes: In this recipe I have increased the amount of dried fruits and reduced the sugar content.  In my opinion the bread will not taste the same without dates.  If you don't have raisins or cranberries, add any other dry fruits you have. I also add a little bit orange zest or orange essence because I like the smell.