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Harvest Fruit Bread Recipe

Yields2 Servings

Late summer and Autumn bring many fruits to harvest and often bring an added surprise to holiday celebrations. Typically, dried fruits are used in these kinds of recipes and have to either be added to the dough after the first kneading cycle which should be accompanied by a series of beeps, or in a fruit and nut hopper which will add the fruit at the appropriate time. You can blend and mix fruits in any combination but just make sure you don’t exceed the 1-cup proportion identified in the recipe. This recipe also calls for chopped pecans which can also be added either to the fruit and nut hopper or when you hear the beeps. You can substitute any kind of nut or nut combination, but once again you don’t want to exceed the 1/3 cup total indicated below. As a grace note you can always sprinkle some extra fruit or nut on the top of the dough after it has risen but make sure you do it quickly and before the baking cycle begins or your loaf may sink.

INGREDIENTS:
 1 cup plus 2 tablespoons water (70° to 80°)
 1 egg (room temperature)
 3 tbsp butter, softened
 0.25 cup packed brown sugar
 1 tsp salt
 0.50 tsp ground nutmeg
 Pinch of allspice
 3 and 3/4 cups plus 1 tbsp of bread flour.
 2 tbsp active dry yeast
 1 cup dried fruit that could include dried cherries, cranberries and raisins depending on your preference
 1/3 cup of chopped pecans.
DIRECTIONS:
1

Place ingredients into the bread pan in the order recommended indicated by the manufacture or in the order identified in this recipe.

2

the fruit and nuts to a fruit and nut dispenser if you have one or at the beeps following the first kneading cycle.

3

Select Fruit Bread setting, 2-pound loaf and dark crust and Start.

4

Let rest for 10 minutes and then slice and serve.

Nutrition Facts

Servings 2