Nut and Fruit Bread: A Symphony of Flavors and Textures

Nut and fruit bread is a delightful treat that combines the wholesome goodness of nuts and dried fruits with the comforting warmth of bread. It’s a versatile bake, perfect for breakfast, brunch, afternoon tea, or even a light dessert. This recipe provides a detailed guide to crafting a delicious and satisfying nut and fruit bread at home.

## Why You’ll Love This Recipe

* **Flavorful:** The combination of sweet dried fruits and crunchy nuts creates a complex and satisfying flavor profile.
* **Textural:** The contrast between the soft bread, chewy fruits, and crisp nuts makes each bite interesting.
* **Versatile:** Enjoy it plain, toasted, with butter, cheese, or even a drizzle of honey.
* **Relatively Easy:** Despite its impressive taste, this bread is surprisingly simple to make.
* **Customizable:** Feel free to swap out fruits and nuts to suit your preferences.

## Ingredients

**For the Dough:**

* 3 cups (375g) All-Purpose Flour, plus more for dusting
* 1/4 cup (50g) Granulated Sugar
* 1 teaspoon Salt
* 1 packet (2 1/4 teaspoons) Active Dry Yeast
* 1 cup (240ml) Warm Milk (about 110°F/43°C)
* 1/4 cup (60ml) Vegetable Oil
* 1 Large Egg, lightly beaten

**For the Fruit and Nut Mixture:**

* 1 cup (150g) Dried Cranberries
* 1 cup (150g) Raisins (or other dried fruits like currants, chopped dates, or apricots)
* 1/2 cup (75g) Chopped Walnuts
* 1/2 cup (75g) Chopped Pecans (or other nuts like almonds, hazelnuts, or macadamia nuts)
* 1/4 cup (30g) Chopped Glace Cherries (optional)
* 1 tablespoon All-Purpose Flour (for tossing with the fruit and nuts)

**For the Egg Wash (Optional):**

* 1 Large Egg, beaten
* 1 tablespoon Milk

## Equipment

* Large Mixing Bowl
* Measuring Cups and Spoons
* Wooden Spoon or Spatula
* 9×5 inch Loaf Pan
* Parchment Paper (optional, for lining the pan)
* Wire Rack
* Clean Kitchen Towel

## Step-by-Step Instructions

### Step 1: Prepare the Fruit and Nut Mixture

1. In a medium bowl, combine the dried cranberries, raisins, chopped walnuts, chopped pecans, and glace cherries (if using).
2. Sprinkle 1 tablespoon of all-purpose flour over the mixture and toss well. This will help prevent the fruits and nuts from sinking to the bottom of the bread during baking. Set aside.

### Step 2: Activate the Yeast

1. In a large mixing bowl, combine the warm milk and granulated sugar. Stir until the sugar is dissolved.
2. Sprinkle the active dry yeast over the milk mixture. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.

### Step 3: Make the Dough

1. Once the yeast is foamy, add the vegetable oil and lightly beaten egg to the bowl. Stir to combine.
2. Gradually add the all-purpose flour and salt to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If the dough is too dry, add a teaspoon of water at a time.
4. Alternatively, you can use a stand mixer with a dough hook attachment. Mix on low speed for 8-10 minutes, or until the dough is smooth and elastic.

### Step 4: Incorporate the Fruit and Nut Mixture

1. Gently flatten the dough into a rectangle.
2. Sprinkle about one-third of the fruit and nut mixture over the dough.
3. Fold the dough over the fruit and nuts and gently knead to incorporate them. Repeat with the remaining fruit and nut mixture, kneading until it is evenly distributed throughout the dough.

### Step 5: First Rise

1. Place the dough in a lightly oiled bowl, turning to coat all sides.
2. Cover the bowl with a clean kitchen towel or plastic wrap.
3. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.

### Step 6: Shape the Dough

1. Gently punch down the dough to release the air.
2. Turn the dough out onto a lightly floured surface.
3. Shape the dough into a loaf by gently rolling it into a rectangle and then rolling it up tightly, starting from one of the short ends.
4. Pinch the seam to seal it and tuck the ends under.

### Step 7: Second Rise

1. Line a 9×5 inch loaf pan with parchment paper (optional, but it makes it easier to remove the bread after baking) or grease it well with butter or cooking spray.
2. Place the shaped dough into the prepared loaf pan.
3. Cover the pan with a clean kitchen towel or plastic wrap.
4. Let the dough rise in a warm place for 30-45 minutes, or until it has risen to about 1 inch above the rim of the pan.

### Step 8: Bake the Bread

1. Preheat the oven to 350°F (175°C).
2. If using, prepare the egg wash by whisking together the beaten egg and milk.
3. Brush the top of the loaf with the egg wash (optional, but it will give the bread a shiny, golden-brown crust).
4. Bake for 45-55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the top of the bread is browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.

### Step 9: Cool the Bread

1. Remove the bread from the oven and let it cool in the pan for 10 minutes.
2. After 10 minutes, carefully remove the bread from the pan and place it on a wire rack to cool completely before slicing and serving.

## Tips for Success

* **Use Fresh Yeast:** Make sure your active dry yeast is fresh. If it doesn’t foam after 5-10 minutes, it’s likely expired and you’ll need to use a new packet.
* **Warm Milk:** The milk should be warm (around 110°F/43°C) to activate the yeast, but not too hot, as it can kill the yeast.
* **Don’t Overknead:** Overkneading the dough can result in a tough bread. Knead until the dough is smooth and elastic, but not more than necessary.
* **Warm Place for Rising:** A warm place is essential for the dough to rise properly. You can place the bowl in a warm oven (turned off) or in a sunny spot.
* **Even Distribution of Fruit and Nuts:** Tossing the fruit and nuts with flour helps to prevent them from sinking to the bottom of the bread. Also, knead gently to avoid damaging the dough.
* **Cool Completely:** Allow the bread to cool completely before slicing to prevent it from being gummy.
* **Use a serrated knife:** Serrated knife will give you a clean cut.

## Variations

* **Different Fruits:** Experiment with different dried fruits, such as dates, apricots, figs, or prunes. Chop them into small pieces before adding them to the dough.
* **Different Nuts:** Use your favorite nuts, such as almonds, hazelnuts, macadamia nuts, or walnuts. Toast the nuts lightly before adding them to the dough to enhance their flavor.
* **Spices:** Add a teaspoon of ground cinnamon, nutmeg, or cardamom to the dough for a warm and fragrant flavor.
* **Citrus Zest:** Add the zest of an orange or lemon to the dough for a bright and zesty flavor.
* **Chocolate Chips:** Add 1/2 cup of chocolate chips to the dough for a decadent twist.
* **Gluten-Free:** You can try adapting this recipe with gluten-free all-purpose flour blend, but the texture may be different.
* **Vegan:** Substitute the milk with plant-based milk (almond, soy, or oat milk) and replace the egg with flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).

## Serving Suggestions

* **Plain:** Enjoy a slice of nut and fruit bread plain, as a satisfying snack or breakfast.
* **Toasted:** Toast a slice of nut and fruit bread for a warm and crunchy treat.
* **With Butter:** Spread a generous amount of butter on a slice of nut and fruit bread.
* **With Cheese:** Pair a slice of nut and fruit bread with your favorite cheese, such as cream cheese, brie, or cheddar.
* **With Honey or Jam:** Drizzle honey or spread jam on a slice of nut and fruit bread for a sweet treat.
* **As French Toast:** Make French toast with slices of nut and fruit bread for a delicious and indulgent breakfast.
* **As Bread Pudding:** Use nut and fruit bread to make a flavorful bread pudding.

## Storage

* **Room Temperature:** Store the nut and fruit bread in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the nut and fruit bread in an airtight container in the refrigerator for up to 1 week.
* **Freezer:** Freeze the nut and fruit bread, tightly wrapped in plastic wrap and then in a freezer bag, for up to 2 months. Thaw overnight in the refrigerator before serving.

## Nutritional Information (approximate, per slice)

* Calories: 250-300
* Protein: 5-7g
* Fat: 10-12g
* Carbohydrates: 35-40g
* Fiber: 2-4g

*Note: Nutritional information may vary depending on the specific ingredients used.*

## Conclusion

Nut and fruit bread is a delightful and versatile bake that’s perfect for any occasion. With its combination of sweet and savory flavors and satisfying textures, it’s sure to be a hit with family and friends. This recipe provides a detailed guide to making this delicious bread at home, with plenty of tips and variations to customize it to your liking. So, get baking and enjoy the wonderful aroma and taste of homemade nut and fruit bread!

This recipe provides a solid foundation, feel free to adjust ingredients according to your taste and dietary preferences. Happy baking!