NUT AND FRUIT BREAD
This is another great holiday bread to make that belonged to my mother. She sometimes served this one, and it is a very old recipe. This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
- Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
- Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 43.6 g, Cholesterol 26.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 347 mg, Sugar 20.1 g
FRUIT AND NUT BREAD PUDDING
This recipe started out as a plain bread pudding. My husband, Tom, suggested adding some pecans, then I decided to add the pie filling. These ingredients make the pudding crunchy, moist and even more delicious.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.
Nutrition Facts :
MOROCCAN SPICED FRUIT & NUT BREAD
Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 pieces) and 1/2 cup butter.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.
Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 186mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
OATMEAL, FRUIT AND NUT BREAD
This is a tasty bread with very little fat-virtually none if you use the nonfat buttermilk and leave out the nuts. I've only made it with raisins, but I'll bet it would be really good with the dried cranberries also.
Provided by Jo Ann L
Categories Quick Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Combine oats and buttermilk; mix well and set aside for a few minutes.
- Combine dry ingredients, except for the sugar, and mix well.
- Add brown sugar to oat mixture and mix well, pressing out any lumps.
- Add buttermilk mixture and vanilla to dry ingredients and stir just until dry ingredients are moistened.
- Stir in fruit and nuts (if using).
- Put batter into 2 1-lb loaf pans that have been sprayed with nonstick spray.
- Bake at 325 for 25-30 minutes.
- Cool in pan for 5-10 minutes, then remove from pans to cool on wire rack.
FRUIT-NUT PUMPKIN BREAD
"My family says our Thanksgiving and Christmas dinner wouldn't be complete without this easy bread. I bake a variety to suit everyone-one plain, one with just nuts, one with raisins and dried cranberries, and one with everything." - Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (12 slices each) and 1 cup spread.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For spread, place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain. In a small bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.
Nutrition Facts : Calories 386 calories, Fat 19g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 193mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
MUESLI FRUIT AND NUT BREAD
Make and share this Muesli Fruit and Nut Bread recipe from Food.com.
Provided by tonyf56
Categories Breads
Time 1h
Yield 10 slices, 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 5 ingredients in a bowl and set aside;.
- In a second bowl sift together flour, baking soda, baking powder, salt and cinnamon add muesli and nuts mix well.
- Combine all ingredients together and mix well
- Pour into 9x5x3 inch loaf pan.
- bake 325 F 45 minute.
- turn out on wire rack to cool.
Nutrition Facts : Calories 213.8, Fat 5.2, SaturatedFat 0.9, Cholesterol 37.2, Sodium 277.8, Carbohydrate 38.4, Fiber 2.5, Sugar 16, Protein 5.5
GLUTEN FREE CRANBERRY FRUIT NUT BREAD
Make and share this Gluten Free Cranberry Fruit Nut Bread recipe from Food.com.
Provided by JanaBird
Categories Quick Breads
Time 45m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- Prepare cranberries, nuts and orange peel and set aside.
- Mix together dry ingredients in a large bowl.
- Cut in shortening.
- Add juice, egg and peel and mix until moist.
- Fold in cranberries and nuts.
- Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out clean.
- Cupcakes: makes 16. Bake 15 minutes or until golden brown.
- I do not wrap due to the gluten free flour, best if kept at room temperature.
Nutrition Facts : Calories 94.4, Fat 4.3, SaturatedFat 0.7, Cholesterol 11.6, Sodium 223.5, Carbohydrate 14, Fiber 0.6, Sugar 12.8, Protein 1
FRUIT & NUT BREAD
This recipe makes great use of convenient frozen bread dough. The tender bread makes a pretty loaf to bring to a holiday gathering or to give as a gift.- Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Time 35m
Yield 1 loaf (12 wedges).
Number Of Ingredients 8
Steps:
- Turn bread dough onto a floured surface; roll out to 1-in. thickness. Sprinkle the walnuts, raisins, cranberries and dates over dough; fold over and knead well until the fruit and nuts are evenly mixed into dough. Shape into a round loaf and place in a greased 9-in. round baking pan., Cover and let rise until doubled, about 30 minutes. Beat egg white and honey; brush over loaf. With a sharp knife, make 2 shallow crosses across top of loaf. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a wire rack.
Nutrition Facts : Calories 170 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.
QUINOA, OATMEAL, FRUIT AND NUT BREAD - ABM
Excellent toasted! I used leftover Recipe #414395 in this bread. It has apples, nuts and dried fruit. I also added additional fruit and nuts at the end of cycle of the bread machine. I used Back to Nature Nantucket Blend which has pistachios, almonds, cranberries, cherries, raisins. It is good! You can use whatever mixture you enjoy. If using sugar take note the dough won't be as sticky.
Provided by Rita1652
Categories Yeast Breads
Time 50m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except fruit and nuts in bread machine according to manufactures directions. Using 4 cups to start and adding the 5th if dough is too wet.
- Dough will be sticky.
- When dough cycle is done remove, punch down on a well floured surface and add fruit and nuts and shape it into ball. Or add the fruit and nuts at the cycle of fruit and nuts on the bread machine.
- Place on an two oiled loaf pans. Smooth side up folding the sides and tuck them underneath.
- Brush the top part very lightly with water and give a score a couple slices across the top.
- Let it rise to about double its size 45 minutes.
- Bake for 30 minutes at 400 degrees.
- Let bread cool completely before you slice it.
- Enjoy!
Nutrition Facts : Calories 133.4, Fat 3, SaturatedFat 0.4, Sodium 59.3, Carbohydrate 23.9, Fiber 0.8, Sugar 4.7, Protein 2.8
FRUIT AND NUT BREAD PUDDING
This is am amazing bread pudding, one of the best I have made! it's a really great recipe to use up stale bread, so don't throw your stale bread away, place them in freezer bags and freeze until you have enough for this recipe! Plan ahead, this needs to sit in the fridge for 2 hours.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the bread and sugar; set aside.
- In another bowl, beat eggs, half and half cream, cinnamon, salt and vanilla until foamy.
- Pour over bread mixture; mix well.
- Cover and refrigerate for 2 hours.
- Cut the apples from the pie filling in half; add apples and filling to bread mixture.
- Stir in pecans, raisins and butter.
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking pan.
- Pour into prepared baking dish.
- Bake for 45-50 minutes, or until firm.
- Cut into spuares and serve warm or cold.
Nutrition Facts : Calories 1284.6, Fat 68.8, SaturatedFat 27.1, Cholesterol 246.8, Sodium 761.2, Carbohydrate 157.5, Fiber 7.5, Sugar 100.1, Protein 17.4
OCEAN SPRAY CRANBERRY FRUIT NUT BREAD RECIPE - (4/5)
Provided by ltrodrigu
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Generously grease and lightly flour a 9" X 5" X 3" loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight.
FRUIT AND NUT BREAKFAST BREAD
This is really easy, I got the recipe from a Pillsbury Cook Book. Perfect for a Brunch. They say it serves 10...but...make it and see how many it serves at your house!!
Provided by katie in the UP
Categories Quick Breads
Time 40m
Yield 10 slices
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Carefully unroll dough onto cookie sheet. Sprinkle with apricots, dates and almonds evenly over dough. Starting with long side, roll up; seal edges. Fold ends under; seal.
- Bake 26 to 30 minutes or until deep golden brown. Immediately remove loaf from cookie sheet; place on serving plate or cutting board. Cool for 10 minutes.
- Meanwhile, in a small bowl, blend powdered sugar and enough milk for desired drizzling consistency (I added just a little splash of almond extract!) stir until smooth.
- Drizzle icing over slightly cooled loaf. To serve, cut diagonally into slices with serrated knife.
Nutrition Facts : Calories 206.7, Fat 4.7, SaturatedFat 0.5, Cholesterol 0.1, Sodium 215.1, Carbohydrate 38.3, Fiber 3.4, Sugar 18.9, Protein 4.9
FRUIT-AND-NUT RYE BREAD
This bread tastes even better the next day. Store in an airtight container at room temperature.
Provided by Food Network Kitchen
Categories side-dish
Time 2h15m
Yield One 9-by-5-inch loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚ F. Spread the nuts on a baking sheet and bake until lightly toasted, about 10 minutes. Let cool, then roughly chop.
- Pour the hot water over the dried fruit in a bowl; let soak until softened, about 15 minutes. Drain the fruit, reserving the soaking liquid. Add more water to the liquid to equal 1 cup. Let the liquid cool to room temperature.
- Stir the bread flour, rye flour and yeast in the bowl of a stand mixer with a wooden spoon. Make a well in the center and add the 1 cup soaking liquid, molasses and vegetable oil. Stir with the spoon until the mixture forms a stiff shaggy ball (there might be some patches of dry flour). Cover the dough with a lightly damp kitchen towel and let sit until the liquid is absorbed, about 20 minutes.
- Sprinkle the salt evenly on the dough. Knead with the dough hook on medium speed until the dough pulls away from the bowl and is very smooth and elastic, about 7 minutes. With lightly oiled hands, mix the nuts and dried fruit into the dough. Press down on the dough to remove any air pockets. Lightly oil the top. Cover with a lightly damp kitchen towel and let rise at room temperature until doubled in size, about 2 hours.
- Lightly oil a 9-by-5-inch loaf pan. With oiled hands, gently deflate the dough in the bowl and transfer to the pan, pressing down until smooth and even. Push down and submerge any visible fruit or nuts on the top of the dough to keep them from burning during baking. Cover with a lightly oiled piece of plastic wrap and set aside until the dough rises 1 to 1 1/2 inches above the top of the pan, about 1 1/2 hours.
- Position a rack in the middle of the oven; preheat to 375˚ F. Brush the top of the loaf with water. Sprinkle some oats on top. Bake until the crust is dark brown and a thermometer inserted into the middle of the bread registers 200˚ F, 35 to 40 minutes (tent the bread with foil if it starts getting too dark). Remove the loaf from the pan and transfer to a rack to cool completely.
FRUIT AND NUT BREAD PUDDING
Growing up our family was consider "poor" although we never felt like we were. But there were some things that we just didn't have on our table like most people did. One of those was what we called "fancy" desserts. But Mom would make her special dessert that she called Sweet Bread Delight. I found out later that it was just...
Provided by Tammy Raynes
Categories Puddings
Time 3h20m
Number Of Ingredients 12
Steps:
- 1. In a large bowl, combine bread and sugar; set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread mixture; mix well. Cover and refrigerate for 2 hours.
- 2. Cut apples from pie filling in half; add apples and filling to bread mixture. Stir in pecans, raisins and butter. Pour into a greased 13"x9"x2" baking pan.
- 3. Bake at 350 degrees for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.
CRANBERRY FRUIT NUT BREAD
Steps:
- Pre-heat oven to 350 degrees Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts, and orange peel. Set aside. In a bowl mix together flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel mixing to moisten. Fold in cranberries and nuts. Spoon into prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on a rack 15 minutes. Remove from pan. Cool completely. Wrap and store overnight.
DANISH FRUIT, SEED & NUT BREAD
Oh, so good ! Only it's not made w/any flour. I lived in Denmark in the 70"s . Dad was stationed there while in the Army . There was a Hazelnut bush in the back yard, you could just sit and eat them right off the bush. Found this recipe under "The Life- changing Loaf Bread" and modified it a bit
Provided by Diana Absher
Categories Other Breads
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Put salt, psyllium husk powder, dried fruit & rolled oats in bowl . Chop hazelnuts or almonds, add to bowl. Grind rest of seeds and nuts to a flour like consistency & add to bowl. ** You can leave out these two steps and add seeds & nuts whole but I like the texture better when grinned all down , it's more like bread or cake that way
- 2. In a separate bowl Whisk together syrup , oil & water. Add to dry ingredients. Mix well till dough becomes thick . You can add water if dough becomes too thick, 1-2 teaspoons at a time.
- 3. Spray loaf pan w/ oil. Spread dough out evenly , spray top w/ oil . Let sit out for at least 2 hours before baking or over night.
- 4. Preheat oven to 350 degrees Bake for 25 min. Then place upside down on a rack and bake for 35 -40 min more. (This is the hardest part) * COOL COMPLETELY BEFORE SLICING *
ALL-BRAN FRUIT NUT BREAD
Number Of Ingredients 10
Steps:
- 1. In large mixing bowl, stir together flour, sugar, soda and salt. Add KELLOGG'S ALL-BRAN cereal, dates and raisins. Set aside.2. Combine molasses, buttermilk and egg. Beat well. Add to cereal mixture, stirring only until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.3. Bake at 350°F about 45 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely on wire rack.
Nutrition Facts : Nutritional Facts Serves
NUT AND FRUIT BREAD
Steps:
- Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
- Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened.
- Turn batter into greased loaf tin, and allow to stand for 20 minutes.
- Place pan in the center of the oven. Bake for 55 to 60 minutes.
- Turn bread out on wire rack, and cool for several hours before slicing.
FRUIT NUT BREAD (SUGAR FREE - SPLENDA)
Modified from a Good Housekeeping recipe, it can be done with almost any combination of dried fruit and nuts. Whatever you have round: Dates, raisins, cranberries, apricots, cherries, pecans, hazelnuts, walnuts, etc. Serve warm with a cinnamon spiced butter or lightly toasted and spread with cream cheese.
Provided by MandAs
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- In large bowl, combine flour, Splenda, baking powder, and salt. W.
- Cut butter into the mixture using a fork until crumbly. You can also use a food processor.
- Add ricotta, dried fruit, nuts, vanilla, lemon zest, and eggs. Knead dough just enough to blend in these ingredients.
- Form dough into desired loaf shape. And lay on a greased baking pan. Parchment paper will work here too.
- Bake for 1 hour.
Nutrition Facts : Calories 405.6, Fat 18.6, SaturatedFat 9.7, Cholesterol 92.9, Sodium 242.1, Carbohydrate 50.4, Fiber 3.7, Sugar 0.6, Protein 10.9
FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT
Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too
Provided by Sara Buenfeld
Categories Breakfast
Time 1h30m
Yield Cuts into 16 slices (16 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
- Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
- Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.
Nutrition Facts : Calories 249 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
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