Nut And Fruit Bread

This delightful Nut and Fruit Bread is packed with wholesome goodness, boasting a medley of textures from crunchy nuts to sweet dried fruits, all wrapped up in a soft, fluffy loaf.

A perfect treat for breakfast, snacks, or anytime you need a nutritious pick-me-up!

Ingredients

• 1 1/2 cups whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter softened
• 1/2 cup plain yogurt
• 2 large eggs
• 1 teaspoon active dry yeast
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1 cup mixed nuts chopped
• 1 cup mixed dried fruit cranberries raisins cherries chopped

Instructions

Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set it aside.

In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking soda, salt, cinnamon, nutmeg, and cardamom.

In another mixing bowl, whisk together softened butter, yogurt, and eggs until smooth. Add the yeast to the wet ingredients and whisk until dissolved.

Gradually add the dry ingredients to the wet ingredients and mix until a sticky dough forms.

Fold in the chopped nuts and dried fruits until they’re evenly distributed throughout the dough. Pour the dough into the prepared loaf pan and smooth the top.

Cover the loaf pan with a damp cloth and let the dough rise in a warm place for about an hour, or until it has doubled in size.

Bake the bread for 45-50 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom. Remove the bread from the oven and let it cool on a wire rack for 10 minutes.

Transfer the bread to a serving plate and slice it into 7 equal pieces.

Notes

Make sure to use a high-quality active dry yeast, as it will help the dough rise beautifully. Before you start mixing the wet ingredients, make sure the butter is softened to room temperature, as it will incorporate smoothly with other ingredients.

If using a stand mixer, use the paddle attachment to mix the wet ingredients for a smooth finish.

When adding the dry ingredients to the wet ingredients, be gentle to avoid developing the gluten, which can lead to a dense bread. Don’t overmix the dough, as it can cause the nuts and dried fruits to break down and lose their texture.

Let the dough rise in a warm, draft-free place, and keep an eye on it to ensure it doesn’t over-rise.

Check the bread’s doneness by tapping it gently on the bottom; it should sound hollow. Let the bread cool for 10 minutes before slicing, as it will help the juices to redistribute, making the bread easier to slice.

You can store the leftover bread in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

Nutrional Value

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 45g
• Dietary Fiber: 4g
• Sugars: 20g
• Protein: 5g