Breakfast Fruit Bread Recipe

 

AuthorSteve Nubie
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This breakfast fruit bread recipe is made for breakfast thanks to its nutritious combination of fruits and nuts. It’s a yeast bread recipe that can easily be made in the bread machine, but you’ll need to add the fruits and nuts later in the kneading cycle at the beep or use a fruit and nut hopper if your machine has one.

This is another bread that the whole family will love and is a lighter, airier version of a fruit cake given its generous use of dried fruits and nuts. It makes a great foundation for French toast and can be enjoyed as a dessert bread if you don’t finish it all at breakfast.

INGREDIENTS:
 1 1/4 cups warm water (110 degrees F./ 43 degrees C.).
 2 eggs, room temperature.
 1 tablespoon oil (olive oil, canola oil or vegetable oil.
 1 tablespoon granulated sugar.
 1 teaspoon salt.
 4 cups bread flour.
 1/2 cup whole wheat flour.
 3 teaspoons instant active dry yeast.
 2 to 2 1/2 cups of mixed chopped nuts and chopped dried fruit (such as raisins, dates, apricots, apples, cherries, etc.).
DIRECTIONS:
1

Add to the bread pan either in this order or the order of ingredients recommended for your machine and select the Fruit and Nut setting, 2-poun loaf and medium crust and hit start.

2

When done let the bread rest on a wire rack for 10 minutes and slice and serve.

Ingredients

INGREDIENTS:
 1 1/4 cups warm water (110 degrees F./ 43 degrees C.).
 2 eggs, room temperature.
 1 tablespoon oil (olive oil, canola oil or vegetable oil.
 1 tablespoon granulated sugar.
 1 teaspoon salt.
 4 cups bread flour.
 1/2 cup whole wheat flour.
 3 teaspoons instant active dry yeast.
 2 to 2 1/2 cups of mixed chopped nuts and chopped dried fruit (such as raisins, dates, apricots, apples, cherries, etc.).

Directions

DIRECTIONS:
1

Add to the bread pan either in this order or the order of ingredients recommended for your machine and select the Fruit and Nut setting, 2-poun loaf and medium crust and hit start.

2

When done let the bread rest on a wire rack for 10 minutes and slice and serve.

Breakfast Fruit Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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