Yield 10 Number Of Ingredients 10 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.
Time 50m Yield 2 loaves Number Of Ingredients 9 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.
Time 55m Yield 8 mini loaves (6 slices each). Number Of Ingredients 10 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.
Time 35m Yield 1 loaf (12 wedges). Number Of Ingredients 8 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.
More about “fruit and nut loaf recipes”
Time 1h50m Yield 8 Number Of Ingredients 16 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.
