BASIC FRUIT BREAD RECIPE RECIPE | ALLRECIPES
Add any fruits, vegetables, nuts and spices that you desire.
Provided by Helen H.
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread Banana Nut Bread Recipes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 1 8 1/2x4 1/2 inch loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
- Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
- Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Nutrition Facts : Calories 391.1 calories, CarbohydrateContent 52.1 g, CholesterolContent 37.2 mg, FatContent 18.1 g, FiberContent 1.9 g, ProteinContent 6.5 g, SaturatedFatContent 2.3 g, SodiumContent 357.1 mg, SugarContent 22.1 g
FRESH FRUIT BREAD RECIPE - FOOD.COM
A wonderful bread adaptable to any season of the year. It freezes well. One of my most requested recipes.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
- Carefully fold in fruit.
- Pour into two prepared bread pans and bake at 350° for one hour.
- This recipe may be doubled.
- Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
- Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.
Nutrition Facts : Calories 2169.3, FatContent 102, SaturatedFatContent 60.1, CholesterolContent 524.2, SodiumContent 2139.5, CarbohydrateContent 284.4, FiberContent 8.3, SugarContent 137.1, ProteinContent 33
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Reviews 4.6
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Calories 482.4 calories per serving
- Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.
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FRUIT BREAD RECIPE | EATINGWELL
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Total Time 1 hours 20 minutes
Category Diabetic Low-Calorie Breakfast Recipes
Calories 128.1 calories per serving
- Bake in a 350 degrees F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool on the wire rack. Remove the parchment paper, if using. Wrap in plastic wrap and store overnight before slicing.
HARVEST FRUIT BREAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 03 hours 10 minutes
Calories 214 calories per serving
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.
LEFTOVER FRUIT BREAD RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.7
Total Time 2 hours 0 minutes
Category dessert
- Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then use the overhanging parchment to transfer the loaf to a rack to cool completely.
FRUIT BREAD RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Breakfast/Brunch
1. Combine the honey and lukewarm water in the bowl of a stand mixer, sprinkle over the yeast and set aside for 5-6 minutes or until foamy.
2. Add the flours, salt, cinnamon, cloves, egg and orange zest. Use the dough hook attachment to knead for 8 minutes or until an elastic, slightly sticky dough forms. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1½-2 hours or until doubled in size.
3. Knock back the dough with just one punch to expel the air. Use a flat-bladed knife to cut the dough, still in the bowl, into 5-6 pieces. Add the fruits and walnuts. Use the dough hook on low speed to knead the dough for 5-6 minutes or until the fruits and nuts are well incorporated.
4. Turn the dough out onto a lightly floured work surface and shape it into a slightly flattened ball, about 18cm in diameter.
5. Lightly grease a baking tray. Brush the dough all over with the egg wash, then sprinkle with the poppy seeds. Place on the tray, cover with a tea towel and set aside in a warm, draught-free place for 1½-2 hours or until risen. (The loaf will be not quite doubled in size.)
6. Preheat the oven to 180°C. Bake the fruit bread for 45-50 minutes or until the base sounds hollow when tapped. Transfer to a wire rack to cool.
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