Nut And Fruit Bread Recipes

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30 DELICIOUS FRUIT BREADS YOU'LL LOVE



30 Delicious Fruit Breads You'll Love image

From zesty lemon and sweet banana to tropical coconut and mango, this list of fruit bread recipes will cure that mid-morning slump after just one bite.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 30

Dark Chocolate Chip Raspberry Banana Bread
Healthy Banana Bread with Dates and Walnuts
Easy Pear Bread
Raspberry Banana Bread
Zucchini Banana Bread
Vegan Oatmeal Pumpkin Banana Bread
Strawberry Banana Bread
Whole Wheat Blueberry Buttermilk Banana Bread
Lemon Zucchini Bread
Healthy Oatmeal Banana Bread
Vegan Banana Bread
Cranberry Orange Bread
Carrot Cake Banana Bread
Apple Cinnamon Quick Bread
Pineapple Coconut Zucchini Bread
Mango Dates Cake Bread
Chocolate Zucchini Bread
Apple Walnut Cake
Coconut-Rum Banana Bread
Buckwheat Banana Bread
Lemon Bread
Paleo Breakfast Bread
Healthy Hawaiian Banana Bread with Pineapple, Coconut, and Almonds
Fig Banana Bread
Plum Bread
Apricot Pecan Quick Bread
Spiced Pear Bread
Chocolate Cherry Banana Bread
Chai-Spiced Banana Bread
Orange Bread

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious fruit bread recipe in 30 minutes or less!

Nutrition Facts :

More about "nut and fruit bread recipes"

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  • Combine the flour, salt and yeast in a large bowl. Stir to combine and add the dried fruit and nuts. Stir to distribute all the ingredients well. Add the water and stir everything together. The dough should be shaggy and a little sticky. Just stir and turn the dough over until there are no traces of dry ingredients.
  • Cover the bowl and let the dough rest in room temperature for 12 to 18 hours. The longer you let it sit, the more flavor is developed. After 18 hours, the dough will have risen and may be a shade darker than it was when you started.
  • Place a piece of parchment paper on the countertop and dust very generously with flour. Wet your hands and fold the dough over on itself a few times to release the air inside the dough. (Wetting your hands will help prevent the dough from sticking to you.) Shape the dough into a round and place it on the floured parchment paper, seam side down.
  • Dust more flour on the top of the dough and cover the dough by inverting the mixing bowl over the top. (Alternately, you could use a clean kitchen towel to cover the dough, but I find this often sticks to the dough, ruining both the appearance of the bread and the towel.) Let the dough rest like this for up to 2 hours. After the dough has rested for 1 to 1 ½ hours on the countertop, place a lidded cast iron Dutch oven into your oven and pre-heat the oven to 425ºF for 30 minutes.


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