Fruit And Nut Breakfast Bread Recipes

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 AND NUT BREAKFAST BREAD

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.

FRUIT & NUT BREAD

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.

LOW SUGAR BREAD WITH DRIED FRUIT AND NUTS

Steps:

• Preheat oven to 350F.
• Prepare a loaf pan by buttering the inside of it. Cut a piece of parchment paper to fit along the bottom of the pan and up the ends.
• Fit the paper inside. Set aside.
• In a medium bowl, spoon the plain yogurt.
• Separately, in a small bowl, mix the eggs with a fork. Add them to the yogurt, together with sunflower oil and vanilla, and mix everything with a fork.
• In a large bowl, place all dry ingredients: dried fruit, nuts, seeds, flour, sugar, and baking powder. Mix.
• Pour the yogurt mixture into the dry ingredients.
• Use a spatula or a wooden spoon to mix everything. Spoon the mixture into the baking pan prepared earlier.
• Bake the bread for about 40-45 minutes or until golden and risen. Test the bread with a skewer or a toothpick in the middle. It should come out clean.
• Leave the loaf to cool down and remove it from the pan by pulling the ends of the parchment paper.