FRUIT AND NUT LOAF
This is a loaf with plenty of fruit and light in color. Very pretty when cut.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- Cream butter and sugar together. Beat in eggs one at a time. Beat smooth. Stir in milk, vanilla, and almond flavoring.
- In large bowl combine flour, baking powder, and salt. Stir in fruit, raisins, and nuts. Add all at once to first bowl. Stir only to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake for 1 hour in 350 degree F (175 degree C) oven until it tests done. Let stand 10 minutes. Remove from pan. Cool and wrap.
Nutrition Facts : Calories 642.8 calories, Carbohydrate 103.9 g, Cholesterol 65.3 mg, Fat 22 g, Fiber 2.8 g, Protein 10.5 g, SaturatedFat 4 g, Sodium 574.8 mg, Sugar 46.8 g
CHEESE AND NUT LOAF
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
- Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
- Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
- Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.
CREAM CHEESE FRUITCAKE
This recipe is from the Diamonds for Dessert blog. The author says "It is a family recipe handed down to me by my mom." I have yet to try it but it looks so delicious!
Provided by Roxanne J.R.
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- To make the fruit & nut mix, chop up an assortment of dried fruits and nuts of your choice. Typically, my mom uses raisins, pineapple, papaya, green & red glacé cherries, and pecans. Smaller dried fruits like raisins don't need to be cut, but dice up the other fruits and the nuts. Now measure out 3 cups worth of the mixture and mix it up with the remaining 1/2 cup of flour (this is done so that the fruits and nuts won't all sink to the bottom of your cake when baking).
- Preheat the oven to 325°F
- Cream the butter and sugar together. Mix in the cream cheese.
- Add the eggs in one at a time, mixing after each addition. Add the vanilla extract.
- In another bowl, mix the dry ingredients: 2 cups flour, the baking powder, and the salt.
- Fold the dry ingredients into the wet ingredients; the batter will be quite thick.
- When barely any streaks remain, mix in the flour-covered fruit & nut mix. Only on few strokes of your spatula are needed; do not overmix.
- Spray a loaf pan (9x5 in) with nonstick spray and line the bottom of the pan with a rectangle of parchment paper.
- Scrape your batter into the loaf pan, smoothing the top.
- Place in the oven and let bake for 60-70 minutes, or until a tester comes out clean.
- If near the end of baking, the inside of the cake is still wet but the top is browning too quickly, cover the top with a sheet of foil.
- Let your cake cool in the pan for 10 minutes, then remove to a wire rack to finish cooking.
Nutrition Facts : Calories 4447.9, Fat 286.1, SaturatedFat 173.1, Cholesterol 1583.5, Sodium 5317.1, Carbohydrate 398.9, Fiber 8.5, Sugar 153.4, Protein 76.5
FRUIT AND NUTS CREAM CHEESE LOAF
The cream cheese makes the loaf moist, the nuts add crunch and the cranberries adds a bit of a tangy flavor.
Provided by Veruca
Categories Dessert
Time 50m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- in a mixer, cream the cream cheese then add the butter and mix until fluffy.
- add the sugar and beat in the eggs one at a time until fully incorporated into the mixture.
- add vanilla.
- add the chopped nuts and cranberries.
- sift together the flour, baking powder and salt.
- add to the mixture and mix well.
- garnish with nuts and cranberries on top.
- transfer into a loaf pan and bake at 325 degrees fahrenheit for 32 minutes or until cake tester comes out clean.
Nutrition Facts : Calories 541.9, Fat 35.7, SaturatedFat 16.1, Cholesterol 132.4, Sodium 500.3, Carbohydrate 48.6, Fiber 3, Sugar 26.7, Protein 9.8
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