Fruit And Nut Breakfast Bread Recipes

NUT AND FRUIT BREAD

This is another great holiday bread to make that belonged to my mother. She sometimes served this one, and it is a very old recipe. This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.

Provided by Carol

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 10

Number Of Ingredients 10

Nut and Fruit Bread image

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.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 43.6 g, Cholesterol 26.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 347 mg, Sugar 20.1 g

Ingredients

2 cups sifted all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
¾ cup chopped walnuts
1 cup raisins
1 tablespoon orange zest
1 egg
1 cup milk
2 tablespoons butter, melted

FRUIT AND NUT BREAKFAST BREAD

This is really easy, I got the recipe from a Pillsbury Cook Book. Perfect for a Brunch. They say it serves 10...but...make it and see how many it serves at your house!!

Provided by katie in the UP

Categories Quick Breads

Time 40m

Yield 10 slices

Number Of Ingredients 6

Fruit and Nut Breakfast Bread image

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.

Nutrition Facts : Calories 206.7, Fat 4.7, SaturatedFat 0.5, Cholesterol 0.1, Sodium 215.1, Carbohydrate 38.3, Fiber 3.4, Sugar 18.9, Protein 4.9

Ingredients

1 (11 ounce) can French bread, loaf crusty
1 cup dried apricot, chopped
1/2 cup dates, chopped
1/2 cup almonds, slivered
1/2 cup powdered sugar
1 -2 teaspoon milk

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Spray a standard loaf pan with cooking spray. I like to line it with parchment paper so that I can lift it out after baking for easy slicing. That's optional.
In a large mixing bowl, whisk the eggs, extract, syrup and buttermilk together until well blended.
In another bowl, whisk together the flours, salt, baking soda, and baking powder. Toss in the fruits and nuts, and add to the wet ingredients. Mix well. The batter will be stiff, but if it seems too stiff, add in a little more buttermilk.

Fruit And Nut Breakfast Bread Recipes

NUT AND FRUIT BREAD

This is another great holiday bread to make that belonged to my mother. She sometimes served this one, and it is a very old recipe. This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.

FRUIT AND NUT BREAKFAST BREAD

This is really easy, I got the recipe from a Pillsbury Cook Book. Perfect for a Brunch. They say it serves 10...but...make it and see how many it serves at your house!!

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