Tuesday, December 11, 2012

Fruit and Nut Bread


Most people don't like fruitcake. I only like it if it's been soaked in booze. For about a year.

But I do like bread with fruit in it, so here's a nice, simple quick bread that's delicious. It uses dried fruit (not candied, like fruitcake), nuts, and whole wheat flour so it's good for you. I like to serve toasted, buttered slices cut in half as part of a finger food tray on Christmas Eve.

I'd like to attribute the original recipe but I don't know where I found it.  If it's yours, please let me know!

 Recipe

 Ingredients:

 • 2 cups whole wheat flour
 • 1/2 teaspoon salt
 • 1/2 teaspoon baking soda
 • 1/2 teaspoon baking powder
 • 1/4 teaspoon ground cloves (optional)
 • 3 eggs
 • 1 teaspoon vanilla extract
 • 1/4 cup maple syrup (use real maple syrup if you can, the darker in color the better)
 • 2 cups chopped nuts (walnuts, almonds, hazelnuts - I use a mix of walnuts and pecans)
 • 1 cup of chopped dried fruit (dates and/or figs)
 • 1 cup of chopped dried fruit (cherries, cranberries, apricots)

Directions:

1. Preheat oven to 350F. Grease a loaf tin and spread parchment paper at the bottom.
2. In a bowl, combine all dry ingredients and mix well. Set aside.
3. In another bowl, beat the eggs and stir in vanilla and maple syrup.
4. Add the chopped dried fruit and nuts into the flour mixture. Stir until nuts and fruit are well coated with flour.
5. Stir in the egg mixture to the flour nut mixture until well combined.
6. Pour the batter into the prepared loaf tin, pressing the batter down with the back of a spoon.
7. Bake in the preheated oven for about 60 minutes. Remove from the oven and let it cool completely.

Keep wrapped to maintain freshness. It lasts even longer when kept in the fridge. Wrap tightly with plastic wrap, then foil, and freeze for up to 1 month.

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