Fruit And Nut Loaf Recipes

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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

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

NUT LOAF SUPREME

This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.

Provided by MooninAries Awakening

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h50m

Yield 8

Number Of Ingredients 16



Nut Loaf Supreme image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
  • Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
  • Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
  • Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g

1 ½ cups walnuts
½ cup pecans
2 tablespoons olive oil
1 small sweet yellow onion, finely chopped
3 cloves garlic, minced
1 (6 ounce) package baby bella mushrooms, chopped
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
12 ounces shredded Swiss cheese
1 ½ cups cooked wild rice
1 cup cottage cheese
4 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper

DRIED FRUIT AND NUT CAKE

From Alice Medrich's book Pure Dessert. These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits can be varied, and as long as they are natural, unsulfered and of a good quality, the end result will be terrific.

Provided by Bren in LR

Categories     Dessert

Time 1h45m

Yield 2 small loaves

Number Of Ingredients 10



Dried Fruit and Nut Cake image

Steps:

  • Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
  • In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
  • In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
  • Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
  • When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
  • To serve, cut into thin slices with a sharp heavy knife.

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup firmly packed brown sugar
3 cups total coarsely chopped dried fruit (ie -- figs, dates, apricots, prunes, peaches, nectarines, cherries, pears...choose what you want)
1 1/2 cups walnut halves, may use broken pieces
1 1/2 cups pecan halves, may use broken pieces
3 large eggs
1 teaspoon pure vanilla extract

FRUIT 'N' NUT MINI LOAVES

"My family really enjoys these pretty mini loaves - every slice is loaded with fruit and nuts," jots Judi Oudekerk from Buffalo, Minnesota. "You can substitute dates for the dried apricots for a change of pace...or use red and green maraschino cherries at Christmas for added color."

Provided by Taste of Home

Time 55m

Yield 8 mini loaves (6 slices each).

Number Of Ingredients 10



Fruit 'n' Nut Mini Loaves image

Steps:

  • In a large bowl, combine the dry ingredients. Stir in the apricots, nuts and cherries. Beat eggs and vanilla; stir into the dry ingredients just until moistened. Spoon into eight greased and floured 4-1/2x2-1/2x1-1/2-in. loaf pans (pans will be full). , Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Cool completely before slicing.

Nutrition Facts : Calories 310 calories, Fat 17g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 80mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 4g fiber), Protein 6g protein.

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 pound dried apricots or dates, halved
16 ounces Brazil nuts
1 cup pecan halves
1 jar (10 ounces) maraschino cherries, drained
5 eggs
1 teaspoon vanilla extract

OATMEAL, FRUIT AND NUT BREAD

This is a tasty bread with very little fat-virtually none if you use the nonfat buttermilk and leave out the nuts. I've only made it with raisins, but I'll bet it would be really good with the dried cranberries also.

Provided by Jo Ann L

Categories     Quick Breads

Time 50m

Yield 2 loaves

Number Of Ingredients 9



Oatmeal, Fruit and Nut Bread image

Steps:

  • Combine oats and buttermilk; mix well and set aside for a few minutes.
  • Combine dry ingredients, except for the sugar, and mix well.
  • Add brown sugar to oat mixture and mix well, pressing out any lumps.
  • Add buttermilk mixture and vanilla to dry ingredients and stir just until dry ingredients are moistened.
  • Stir in fruit and nuts (if using).
  • Put batter into 2 1-lb loaf pans that have been sprayed with nonstick spray.
  • Bake at 325 for 25-30 minutes.
  • Cool in pan for 5-10 minutes, then remove from pans to cool on wire rack.

3/4 cup quick-cooking oats
1 1/4 cups fat-free buttermilk (or you can use 1% milk soured with 1 tsp. vinegar per cup of milk. I wouldn't recommend nonfat milk,)
1 3/4 cups flour
1/2 cup brown sugar (I prefer dark brown)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla
1/2 cup raisins or 1/2 cup dried cranberries
1/2 cup chopped nuts (can use more raisins instead) (optional)

FRUIT & NUT BREAD

This recipe makes great use of convenient frozen bread dough. The tender bread makes a pretty loaf to bring to a holiday gathering or to give as a gift.- Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Time 35m

Yield 1 loaf (12 wedges).

Number Of Ingredients 8



Fruit & Nut Bread image

Steps:

  • Turn bread dough onto a floured surface; roll out to 1-in. thickness. Sprinkle the walnuts, raisins, cranberries and dates over dough; fold over and knead well until the fruit and nuts are evenly mixed into dough. Shape into a round loaf and place in a greased 9-in. round baking pan., Cover and let rise until doubled, about 30 minutes. Beat egg white and honey; brush over loaf. With a sharp knife, make 2 shallow crosses across top of loaf. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a wire rack.

Nutrition Facts : Calories 170 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.

1 loaf (1 pound) frozen bread dough, thawed
1/3 cup chopped walnuts
1/4 cup golden raisins
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup chopped dates
1 large egg white
1 tablespoon honey

FRUIT AND NUTS CREAM CHEESE LOAF

The cream cheese makes the loaf moist, the nuts add crunch and the cranberries adds a bit of a tangy flavor.

Provided by Veruca

Categories     Dessert

Time 50m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 11



Fruit and Nuts Cream Cheese Loaf image

Steps:

  • in a mixer, cream the cream cheese then add the butter and mix until fluffy.
  • add the sugar and beat in the eggs one at a time until fully incorporated into the mixture.
  • add vanilla.
  • add the chopped nuts and cranberries.
  • sift together the flour, baking powder and salt.
  • add to the mixture and mix well.
  • garnish with nuts and cranberries on top.
  • transfer into a loaf pan and bake at 325 degrees fahrenheit for 32 minutes or until cake tester comes out clean.

Nutrition Facts : Calories 541.9, Fat 35.7, SaturatedFat 16.1, Cholesterol 132.4, Sodium 500.3, Carbohydrate 48.6, Fiber 3, Sugar 26.7, Protein 9.8

1 cup flour
1 teaspoon baking powder
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup cream cheese
1/2 cup butter
2 eggs
1 cup chopped nuts (macadamia, pistachio, chestnut, walnuts)
1/2 cup dried cranberries
nuts, for garnishing

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