Traditional Holiday Fruit Bread Recipes

CAROLYN'S HOLIDAY FRUIT BREAD

Carolyn's Holiday Fruit Bread image

This is an old Victorian recipe intended to use up all the uneaten canned fruit in the pantry. It's lovely around Christmas time, and always great for holiday gifts. If desired, frost with cream cheese frosting or a lemon glaze.

Provided by Nicole

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h20m

Yield 10

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 cup quick cooking oats
½ cup butter, melted
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups applesauce
½ cup chopped walnuts
½ cup black raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf pan.
Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. Stir in the oats. Beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. Stir in the eggs until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the flour mixture just until moistened. Pour batter into prepared loaf pan.
Bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning out on a rack to cool completely.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 38.7 g, Cholesterol 61.6 mg, Fat 14.7 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 422 mg, Sugar 20.2 g

TRADITIONAL HOLIDAY FRUIT BREAD

Traditional Holiday Fruit Bread image

A classic holiday loaf, studded with nuts and dried fruit, is wonderful on Christmas morning

Provided by billy haze

Categories Sweet Breads

Time 4h15m

Number Of Ingredients 13

Ingredients

1 pkg active dry yeast
1/4 c lukewarm water ( 95 to 105 f)
1/3 c butter
1/3 c granulated sugar
1/4 c plus 2 tablespoons of milk
1/2 tsp salt
2 medium eggs, lightly beaten
2 tsp lemon zest, grated
3-3 1/2 c all purpose flour
1/3 c golden raisins
2 Tbsp white wine or water
1/2 c mixed candied fruit, chopped
1/3 c almonds, chopped ( about 1 1/2 ozs)or pecans

Steps:

1. In a large bowl, dissolve yeast in lukewarm water. Let stand until foamy, 5 to 10 minutes.
2. In a saucepan, heat butter,sugar,milk, and salt over medium heat, stirring occasionally, until butter has melted and sugar has dissolved. Cool to warm ( 105 to 115 F)
3. Stir butter mixture into yeast mixture. stir in eggs and lemon zest. Stir in flour, 1/2 cup at a time, until a soft dough forms.
4. On a floured surface, knead dough until smooth and elastic,(5 to 10 minutes), adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth, let rise in a warm place until doubled, 1 1/2 to 2 hours)
5. Mix together raisins and wine (or water), let stand one hour.
6. Grease a baking sheet. Drain raisins. Mix together raisins mixed dried fruit and nuts.
7. Punch down dough. On a floured surface, knead fruit mixture into the dough until evenly distributed. 10 minutes.
8. Using a floured rolling pin, roll dough into an 18 by 12 inch oblong shape. Fold dough over lengthwise. Place on a the prepared baking sheet. Cover loosely with a damp cloth, let rise in a warm place until doubled (1 Hour)
9. Preheat oven to 375 F . Bake stollen until golden brown, 25 to 35 minutes. Transfer stollen to a wired rack to cool. Dust with confectioners sugar.

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