Recipe for a Fruit mix bread

I have adapted the Raisin bread recipe found in page 16 of the Zojirushi recipe.

Water - 2/3 cup
Bread flour - 2 cups
Sugar - 1.5 Tablespoon
Dry Milk - 1.5 Tablespoon
Salt - 1/2 teaspoon
Butter - 1 Tablespoon
Cinnamon - 1/2 teaspoon
Active dry yeast - 1 teaspoon

When beep sounds, add:
Fruit mix - 1/3 cup

The final product is close to that of a raisin bread except that raisins are substituted with fruit mix. After 1 day, the bread feels is a bit dry. The bread might have been sliced too thinly thereby causing it to lose its moisture more quickly. Normally it produces 8 slices, this time round it was sliced into 10 pieces. As a guide, a 6-slice loaf produces tender juicy slices.
I might have left the slices of bread to cool down in the the open for too long.

As a guide, I will remove them from the container 10 minutes after taking them out from the bread machine. The loaf will be left to cool down for 25-30 minutes. After that I will slice them. Leave them to cool down for another 5 minutes before storing them in an air-tight box. E.g. I use Lock n lock storage box model no HPL818. Its the perfect size to store my bread.