Fruit And Nut Breakfast Bread Recipe

Name: Fruit And Nut Breakfast Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Milk; 2 Tablespoons Butter; 3 Tablespoons Sugar; 2 Tablespoons Honey; 1 teaspoon Salt; 1 Egg; 1 package Active Dry Yeast, 0.25 Ounce Packet; 1/2 cups Warm Water; 3 Tablespoons Wheat Germ; 1/2 teaspoons Ground Cinnamon; 4 cups Bread Flour Or All Purpose Flour; 1/2 cups Dry Apricots, Chopped; 1/2 cups Dry Cranberries; 1/2 cups Raisins; 3/4 cups Pecans, Chopped

Servings: persons

1/2 cups Milk
2 Tablespoons Butter
3 Tablespoons Sugar
2 Tablespoons Honey
1 teaspoon Salt
1 Egg
1 package Active Dry Yeast, 0.25 Ounce Packet
1/2 cups Warm Water
3 Tablespoons Wheat Germ
1/2 teaspoons Ground Cinnamon
4 cups Bread Flour Or All Purpose Flour
1/2 cups Dry Apricots, Chopped
1/2 cups Dry Cranberries
1/2 cups Raisins
3/4 cups Pecans, Chopped

1
Note: Start early-this recipe requires lots of rise time (overnight or for at least 10 hours).
2
Mix together the milk, butter, sugar, honey and salt in small microwave safe bowl. Heat in the microwave for 1 minute or until butter is melted and sugar is dissolved. Set the bowl aside to allow mixture to cool.
3
Then beat the egg into the cooled mixture and set aside.
4
In a warmed mixing bowl, dissolve yeast in the warm water. Note: the water should just be slightly warm to the touch, not hot.
5
Add the milk mixture to the yeast along with wheat germ, cinnamon, and 2 cups of flour. Mix by hand or with a stand mixer until all ingredients are thoroughly incorporated. Mix in fruit and nuts.
6
Continue to mix while adding the remaining flour 1/2 cup at a time until a soft dough is formed. Dough should cling to your spoon (or dough hook if using a stand mixer) and clean the sides of the bowl when it's ready.
7
Then knead dough (either by hand or in a stand mixer) for approximately 2 minutes or until dough is smooth and elastic.
8
Form dough into a ball and place it in a lightly greased bowl, turning dough once to coat the top with oil. Cover loosely with plastic wrap and a small towel and allow dough to rise in a warm place for about 1 hour or until dough has doubled in size.
9
Punch dough down and remove all air bubbles. Shape into a loaf and place it in a lightly greased loaf pan, turning once to coat the top of the dough with oil. Cover loosely with plastic wrap and a towel and allow to rise in the refrigerator overnight or for at least 10 hours.
10
Once the dough is done rising, preheat oven to 350 F. Bake loaf for 25-30 minutes or until golden brown. Allow to cool in pan for 5 minutes. Slice and eat while warm... enjoy!

747

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Milk, 2 Tablespoons Butter, 3 Tablespoons Sugar, 2 Tablespoons Honey, and more.

Yes, Fruit And Nut Breakfast Bread falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruit And Nut Breakfast Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions