Holiday Fruit-And-Nut Bread

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Servings: 25 Difficulty: Advanced
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A dense, moist vegan loaf packed with dried fruits, nuts, and warm spices, perfect for holiday gatherings.
Holiday Fruit-and-Nut Bread recipe image
Holiday Fruit-and-Nut Bread recipe image
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Holiday Fruit-And-Nut Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 25 Calories: 9.2

Description

This Holiday Fruit-And-Nut Bread is a rich, hearty loaf that captures the essence of festive baking. Infused with a blend of dried apricots, currants, dates, and chopped pecans, the bread offers a delightful balance of chewy fruit textures and crunchy nuts. The dough is lightly spiced with cinnamon and cloves, while a splash of apricot brandy or apple juice adds depth and moisture. Ideal for serving alongside cheese plates or as a sweet treat with coffee, this bread improves with age. It is best enjoyed after resting for a few days, allowing the flavors to meld beautifully. A wonderful gift or centerpiece for any holiday table.

Ingredients

Directions

  1. Combine the dried apricots, currants, dates, pecans, 1 1/4 cups water, and apricot brandy (or apple juice) in a large bowl.
  2. Cover and let the fruit mixture stand overnight or for at least 3 hours to soften.
  3. In a small bowl, dissolve the yeast in 1/4 cup warm water. Let stand for 5-10 minutes until foamy.
  4. To the yeast mixture, add the vegetable oil, honey, cinnamon, and cloves.
  5. Drain any excess liquid from the fruit mixture and blend it into the yeast mixture.
  6. Stir in 1 cup of pastry flour and enough whole wheat flour (2 to 2 1/4 cups) to form a stiff dough.
  7. Knead or beat the dough well until it is smooth and elastic.
  8. Divide the dough into two equal portions and spoon each into a greased 5x7-inch bread pan.
  9. Cover the pans with a damp towel and let the dough rise in a warm place for 1 to 1 1/2 hours, or until almost doubled in size.
  10. Preheat oven to 400 degrees F (200 degrees C).
  11. Bake the loaves for 30 to 40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  12. Allow the bread to cool in the pans for 10 minutes.
  13. Remove the loaves from the pans and cool completely on a wire rack.

Nutrition Facts

Servings 25

Amount Per Serving
Calories 9.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.4g2%
Sugars 1.8g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, wrap the cooled bread tightly in aluminum foil and let it rest for at least 3 days before serving. This allows the flavors to meld and the texture to improve.

The bread can be made several weeks in advance. Store in an airtight container in a cool, dry place.

If you prefer a non-alcoholic version, substitute the apricot brandy with unsweetened apple juice.

Ensure the water for the yeast is warm (110-115 degrees F) but not hot, as water that is too hot can kill the yeast.

Keywords: holiday bread, fruit bread, nut bread, vegan baking, dried apricots, currants, dates, pecans, cinnamon bread, cloves, whole wheat bread, pastry flour, apricot brandy, apple juice, yeast dough, festive dessert, christmas bread, thanksgiving treat, moist loaf, spiced bread
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