Moroccan Spiced Fruit Nut Bread Recipes

Steps:

• Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.

Steps:

• In a medium bowl, combine dried fruits. Pour tea over the top. Cover and let stand in a cool place overnight to plump and absorb tea.
• Preheat oven to 375 degrees. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving a 1 1/2-inch overhang on long sides.
• Sift flour, ras el hanout, and salt into a large bowl; add brown sugar. Stir in fruit mixture (including any liquid) and egg until combined. Batter should be a dropping consistency (if you pick up a spoonful, it should drop off easily). If it is too thick, add a little milk. Transfer batter to prepared pan. Bake until a tester inserted in center comes out clean, 50 to 55 minutes. Let cake cool in pan 10 minutes, then invert onto a wire rack and let cool completely.
• Slice cake and serve, spread generously with butter, if desired. Cake can be stored, well wrapped in plastic, at room temperature up to 3 days; toast slices before serving, if desired.

Steps:

• Preheat oven to 350°. In a large bowl, whisk 2 cups flour, baking powder, salt, spices and baking soda. In another bowl, whisk eggs, applesauce, sugars, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. In a small bowl, toss cranberries and candied citron with remaining flour; fold into batter., Transfer to 2 greased 8x4-in. loaf pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange zest and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts., Transfer to 2 greased 9-x5-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For glaze, in a small bowl, mix confectioners' sugar and enough eggnog to reach drizzling consistency. Spoon over loaves. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Steps:

• Combine all ingredients; store in an airtight container.

Steps:

• Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Bake for 20 mins, then cool in the tins before turning out and slicing.

Steps:

• Stir the yeast into a scant ½ cup tepid water and leave for about 5 minutes.
• Sift the flour into a large mixing bowl. Add the salt and yeast water, gradually working it in, until the dough is slightly wetter than that for bread. Knead with your hands for 10 minutes, or until completely smooth and pliable.
• Put all the filling ingredients in a mixing bowl, add salt to taste and mix together well.
• Smear your work surface and hands with butter and divide the dough into 4 equal portions. Flatten one portion with your fingers into a very thin square, stretching it as you finish - be careful not to tear it. Spread a quarter of the filling over one half and fold the plain side over. Fold again to form a square. Flatten as thin as possible with your fingers.
• Grease a large nonstick frying pan with a little butter and place over medium-high heat. Place the folded dough in the pan and cook for 3-4 minutes on each side, or until lightly golden all over. Remove and place on parchment paper. Repeat the procedure to make the rest of the breads, buttering your hands, work surface and pan before making each one. Serve hot or warm.

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.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, mix bananas, sour cream, maple syrup and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. For streusel, in a small bowl, mix flour, sugars, butter and cinnamon until blended. Stir in pecans; sprinkle over batter., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

Steps:

• In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.