Fruit and Nut Yeast Bread is a slightly sweet bread made with your choice of dried/candied fruits and nuts. If you’ve had the Italian bread, Panettone, then you have an idea as to what I was going for when I started developing the recipe for this fruit and nut bread. I wanted something with a little more “grain” than Panettone, less fat, about the same sweetness, and a bread that worked with a variety of fruits and nuts. This bread meets all of those requirements. It’s so easy to make and is quite tasty. It makes a wonderful breakfast bread. Just cut a thick slice, pop it in the toaster and top with a touch butter. Enjoy!
So far, I’ve made this bread with a mix of candied watermelon rind, preserved figs that had sugared in the refrigerator, and some dried cranberries. In another loaf I used dried cherries with the watermelon rind, dates, and pecans. My friend Su Anne, who graciously tested my recipe for me, used cranberries, dried apricots, and a bit of prunes. Both of us used pecans for the nuts. So far each loaf has come out very lovely and has been enjoyed by all.
Fruit and Nut Yeast Bread
“*” See Kitchen Notes for more information or links to special ingredients.
- ½ cup milk, warmed in microwave 30-60 seconds until about 160° F (warm enough to melt butter)
- 1 Tbsp. butter
- 1/2 cup lukewarm water, about 110° F
- 1 Tbsp. honey*
- 2 1/4 tsp. active dry yeast
- 1 egg, slightly beaten
- 1 tsp. salt
- 1 ½ cup unbleached bread flour
- 1 cup spelt flour
- ¾ cup whole wheat flour
- Generous ½ cup coarsely chopped pecans or your favorite nut*
- Generous ½ cup coarsely chopped dried and/or candied fruit*
- Heat the milk and add the butter. Set aside.
- Combine water and honey in a small bowl. Stir to dissolve the honey.
Sprinkle the yeast on top and let sit for about 10 minutes or until the yeast starts to activate (gets foamy).
- Chop your fruit and nuts. Set aside.
- To the bowl of a stand mixer add the warm milk with butter, salt, slightly beaten egg and yeast mixture. Using the paddle attachment, combine ingredients.
- Add the nuts and the fruit. Incorporate into bread mixture for about 3 minutes.
- Replace the paddle attachment with the dough hook. (Coat a rubber spatula with butter and use it to clean the dough off of the paddle.)
- Add the remaining ½ cup unbleached flour. Knead for 5 minutes. The dough should pull away from the sides of the bowl, but still be a little sticky. Add a little more flour if needed.
Butter the sides and bottom of a bread pan or spray with a cooking oil.
- Dump the bread dough into the bread pan.
Cover with a damp, lightweight cloth or wet paper towel and set in a warm location to rise.
- When the dough rises high enough to touch the cloth, remove it and let the bread continue to rise until it is about 1” above the edge of the pan. This could take 1 to 2 hours.
Preheat the oven to 375° F. (For high altitude baking). At sea level, preheat at 350° F.
When the bread has risen and the oven is preheated, carefully move the bread to the oven.
At high altitude, bake for 15 minutes then turn the oven temperature down to 350° F. Bake another 30 minutes or until the internal temperature is 190° F or a toothpick comes out clean when inserted into the middle of the bread. At sea level, bake for 45 minutes at 350° F or until the internal temperature is 190° F.
Remove from the oven and let cool 5 minutes. Run a knife around the bread pan to loosen the bread from the sides. Turn upside down (it’s still hot so use pot holders), and remove from the bread pan. Set on a rack to cool. Let cool before cutting!
Honey – If you use candied fruits like I did, then 1 Tbsp. honey is probably all you need. However, with dried fruit or if you want the bread a little sweeter, you might want to increase the honey to 2 Tbsp.
Dried or Candied Fruit – One of the nice things about this fruit and nut bread is you can use pretty much whatever you have. A mix of three different flavors is quite nice, so just open up the pantry and refrigerator and use what you have on hand.
Nuts – Again, use what you have on hand and whatever complements the fruit. For breads, you can’t beat pecans and walnuts, but I wouldn’t hesitate to use pinon or almond either, or possibly even a few sunflower seeds.
French Toast with Fruit and Nut Bread
We love making French toast with this bread for a Sunday Brunch.
- 4 slices of fruit and nut yeast bread, about ¼ – ½ inch thick
- 2 medium to large eggs
- ½ cup milk
- 1 Tbsp. maple syrup
- 2 generous dashes of cardamom powder
- fresh fruit and warm maple syrup
- Whisk together the eggs, milk, syrup and cardamom.
- Pour into a wide shallow bowl, large enough for the 4 pieces of bread (if possible).
- Add the bread. Let sit in the egg mixture for a few seconds, then flip over.
- Heat up a griddle over medium heat.
- When the griddle is hot, coat with a little butter and place the egg soaked bread on the griddle.
- Let cook about 2 minutes per side or until nicely browned on both side and the egg cooked through.
- Top with fruit, warm maple syrup and whipped cream (if desired).
If you like this Fruit and Nut Yeast Bread, then you might also enjoy some of these breads:
That sounds fantastic! I must try your recipe soon. Thank you so much for sharing all these goodies with us.
MJ, Thank you so much for providing a temperature for the milk. I’m becoming addicted to this bread and so is my neighbor. I’ve been sharing the food that I make with my neighbor (masked and socially-distanced of course)-it gives me an opportunity to see my neighbor and chat with her every day.
I added toasted pecans, currants, chopped dates, chopped dried apricots and crancherries to the last batch-it was very yummy.
You are most welcome Judy. I’m thrilled you love the bread and that’s so sweet of your to share it. It is the type of bread that is better shared because it’s so festive. 🙂 Love your combination and one I’ll try next time I make this. Thanks for sharing! Cheers, MJ
The recipe states: “½ cup milk, warmed in microwave for 1 minute”.
1 minute in the microwave is a pretty long time depending on the setting. To what temperature is the milk supposed to be warmed and what microwave setting do you use to “warm” the milk for 1 minute?
I’ve made this bread once. I loved the texture and it was delicious. I can see this being my go-to bread recipe.
Judy, Thanks for your question. I’m so glad you enjoyed the bread the first time you made it. It’s one of my favorites. I love your questions. It’s been several years since I posted this recipe, so you are helping me clean up the instructions. 🙂 Thanks! I’ve changed the instruction in the recipe that might help. I don’t know an exact temperature for the milk, but I’m guessing around 160F, hot enough to melt the butter but not hot enough to boil. Hope this helps. Thanks again! Cheers, MJ
Thank you so much for clearing that up. It’s rising now and I can’t wait to bake it and take my first bite.
You are welcome! I hope you like the bread.
I’m confused by the instructions for the rising process. According to the instructions in the recipe, it sounds like you put the bread in a 350 degree oven to rise. That doesn’t sound right. Could you please clearly explain both the rising and baking processes. Thank you.
Judy, thank you so much for your question. I reviewed the instructions and indeed, there is some confusion primarily because, for some reason, I put the “preheat the oven” instruction before the bread has even risen. I rearranged some things and I believe the instructions are clearer. NO, you do not let the bread rise in the oven. It needs to rise before placing in a hot oven. Please go through the instructions again to make sure that they are clearer. Sorry for the confusion. I sincerely appreciate your contacting me about this. Let me know if you this clears things up and how the bread turns out. Again, thank you! Cheer, MJ
What a fast and easy way to make a gorgeous yeasted fruit bread! I added cardamom and a bit of cinnamon, and increased the dried fruit (tart cherries and apricots) to 1 1/2 cups – delicious with coffee this morning. Looking forward to trying more recipes on your site, MJ! Thanks!
Renee, thanks so much for your feedback! I’m glad you enjoyed the bread and I do really like you addition of the cardamon and cinnamon. I add those two spices to a lot of things, but didn’t think about using them in this bread recipe. You can bet I’ll be adding it the next time I make this. Thanks again!
This recipe works great at low altitude also (Austin, TX area) The rising time is less, and my loaf browned and cooked through in about 30 minutes total. I turned down the temp when I noticed it browning, about 10 minutes into baking. I used orange-flavored cranberries and pistachios-delicious. Thanks for sharing your great recipes!
Janet, Thank you so much for your feedback on this recipe! Glad to hear that it works at low altitude! the orange-flavored cranberries and pistachios sound awesome! I need to give that a try. Thanks!!!
This is a lovely bread, MJ. It must smell amazing while it is cooking. I like the combination of flours you have used both for texture and flavour as well as nutrition. Your French Toast recipe using your Fruit and Nut Yeast Bread sounds mouthwatering as well! Pinned 🙂
Thanks April! Yes, it does smell pretty amazing when it is baking, but then what bread doesn’t? 🙂 This combination of flours has become my favorite for bread. It yields a great texture and flavor.
I am not Italian but I definitely like my sweet breakfast as well 😉 I love the idea of bread with fruits. Yummy!
Thanks Marta!
I love dried fruits and nuts in the bread! And I spread good quality butter on top. PERFECT breakfast!! I can only find good bread from popular bakeries around here (and not to mention expensive) but homemade would be an ideal choice for me. I really wish I have time to work on bread making! My morning would be so much happier with the nice bread… 😀
Good quality butter is a must! 🙂 This has become my favorite breakfast bread. Hope you can find the time to make it someday. Thanks!
My..my..just look at that crust and the honey-combed texture of that gorgeous loaf! Even I am a savory breakfast person..but this loaf might change my views soon…
Gorgeous! I have been itching to make homemade bread, maybe I need to this weekend! Your bread looks so hearty with all the fruit and nuts…..and looks delicious! Hugs, Terra
Thanks so much Terra! I hope you do get a chance to make it.
Never attempted to make bread at home. This looks amazing. Would love a slice of it for breakfast.
That surprises me that you don’t make your own bread. As much as you bake, I figured you made bread as well. Well, if you did, I would be willing to bet the loaves would be beautiful, much like your cookies! 🙂
Hi MJ – it’s really nice to see a fruit and nut *yeast* bread… everyone seems to be all about the baking powder for things like this these days. I used to buy a really nice one of these back many years ago when I lived in England – you’ve given me a good memory and reminded me of its existence with this post.
That French toast sure looks good too!
Thanks so much Charles! I’m thrilled to have provided you with a good memory. 🙂 I went the yeast route because I wanted something lighter than a quick bread. I’m glad I went that way because the result was marvelous.
I would love to eat this bread with a generous dose of homemade marmalade! Delicious!
Thanks Katerina! Actually one could probably substitute marmalade for some of the candied fruit. 🙂
A very nice looking piece of bread, I love that fresh from the oven. I can just imagine a good butter melting on it
Thanks Raymund! Butter is a must on any fresh warm bread or tortillas for that matter. 🙂
This bread sounds wonderful…. makes me want to buy some yeast and get some bread made soon. 🙂
You don’t have any yeast? 🙂 I always have yeast so feel free to stop buy and pick some up any time.
Looks great! I am assuming this is a high altitude recipe that would work here in Los Alamos. Can’t wait to try it.
Thanks Zena! And yes, this is a high altitude recipe so it will work in Los Alamos. Sorry for the delay in replying but B and I just got back from a week in Abiquiu where we stayed off the computers. 🙂
Everyone seems to be making bread lately. This loaf though sounds wonderful. I rarely make bread that often but definitely plan to try this!
Thanks Vicki! Be careful – once you start making bread, no one will be able to eat storebought. 🙂
I have been craving French toast. This really puts in the mood. I have a delightful 3 day holiday with NO plans—-and I hope none develop. For a working woman—of course what woman doesn’t work—Ha—That is a luxury. I have been thinking about little treats—not just food—that I will give myself. The picture with all the dots of fruits and nuts is very appealing. Made me think of spumoni ice cream, which of course is not even the same kingdom as bread.
Oh my what a special French toast. I have been craving it lately. Thus its on my list
for treats this weekend. A three day weekend with NO plans either. A luxury for a working woman. I am jazzed. Hence thinking ahead of what kind of treats I would like for my special time. The delicate dots of fruit and nuts really is visually appealing.
Thanks so much Carol! I hope you enjoyed your French toast this weekend. It’s definitely a long weekend brunch.
As if I didn’t already miss baking and eating nearly a whole loaf of fresh baked bread myself, here is this gorgeous bread of yours. MJ, I love the recipe and can imagine how delicious it tastes. The french toasts looks incredible too! I have to go back and read the candied watermelon rind recipe. Have a great weekend!
Thanks Nancy! My baking bread days are about to be put temporarily on hold with the hotter weather moving in. So far, we’re still in the 80s but the 90s and 100s are knocking on our doorstep. The French toast is incredible. 🙂
I love love homemade bread! This looks so good, MJ. I will go for the dried fruits.
You’re the Queen of homemade bread Angie! Your breads always look SO good making you my inspiration! 🙂
I love sweet bread for morning breakfast. As they’re delicious that I don’t need to spread jam on it. Definitely love to try your recipe 🙂
Thanks Ann! This bread definitely doesn’t need any jam.
There are times when I like my breakfast and my bread a little sweeter too like having Spanish bread or even Hawaiian bread. I love how you baked that loaf with those crust on the top — that is one delicious bread, MJ. 🙂
Thanks so much Ray! The higher starting temperature and long baking time for this bread do cause the crust to darken more than normal, but it’s still good. 🙂
This bread looks perfect for a breakfast out on the balcony, enjoy it :D!!
Cheers
Choc Chip Uru
I like a sweet breakfast every now and then so this would be sweet enough and healthy enough to attract my full attention!
Thanks Maureen!
Generally if I start my day with sweets, I’m ready for a nap by 10 am 😉 but understood, a little sweetness on a special occasion (I quite like almond croissants on my birthday for instance 🙂 ) is always welcome. Your loaf looks lovely dotted with the pretty fruit here and there. What a great way to use up your candied watermelon rind (I made *a lot* last year – heeheeh) — and the French toast… oh my… aren’t berries just gorgeous this time of year – yay berry season!
Thanks Kelly! To be honest, I’m not a big breakfast eater at all so during this week, a nice piece of toast suits me jus fine.
MJ the bread looks fantastic. This is just what I love in the morning, toasted and buttered as you said. I had tasted pickled watermelon rind but not candied, sounds interesting. I have to say I am more into sweets than savory for breakfast, except weekend brunch lol.
Thanks Evelyn! It’s interesting because on the weekend we go for eggs, huevos rancheros, and such. During the week, I eat smaller breakfasts where a piece of toast is just fine.
I love breakfast breads and this would be ideal (as you say) for French toast. I haven’t baked in a while and this recipe is definitely putting me in the mood!
Thanks Debra! The French toast turned out so very good!
Loved the texture of this delicious bread.. Looks so perfectly baked dear..
Thanks so mc Gloria!
MJ this looks so good – I love slightly sweet yeast breads and I am imagining this toasted with some nice fresh butter slathered over it – thanks for a great recipe!
Thank you Donalyn! You definitely don’t need any more than a good butter.
Peach Lady these are times I am so grateful for my life opening up different ways of looking at things – this bread has so many possibilities and so different from what I grew up with. I would love to try it.
Thanks so much Zsuzsa! I know what you mean about opening up to new things. It’s so much fun!
Love the combo of flours in this bread! That alone would be enough flavor for me. But with the nuts and fruits? Sounds wonderful. We often make stollen at Christmas time, which is similar (sweeter, though). This looks like a better choice for the rest of the year, however. Really nice — thanks.
Thanks John! Oh I love the combination of flours. It has actually become my standard for just about all the bread I’ve been making recently.
I love texture to my bread, just like I have to have ‘stuff’ in my ice cream. This sounds wonderful.
Thanks Judy! I’m with you on the texture thing. Just had some ice cream with chocolate pieces in it. 🙂
Or maybe even with your chile and lime relish??? and cheese too?
🙂 🙂
MJ, I cannot stomach sweet breakfast…. It just makes me still hungry. Actually I never have breakfast early because I get hungry at least two hours after my morning coffee and it’s usually something small even then, but when I’m on holidays it’s different: I loved Japanese savoury breakfasts in Tokyo! (Today I had a small late breakfast: a bowl of miso soup).
Anyway, your bread looks fabulous and I’m sure it would be fantastic with some cheese or chorizo 🙂
Oh Sissi, we are so much alike! I’m up at least 2 hours before I feel like eating, so my breakfast is actually more of a brunch. On the weekend I fix a traditional brunch but during the week, a nice slice of this bread around 10 am is perfect. A bowl of miso sounds pretty good as well. 🙂
Ooh MJ this sounds heavenly. I adore Pannetone but never took the time to make it. Your bread sounds healthier and hearty. I don’t think I’ve ever tried dried watermelon rind, I will have to check that out. Great recipe. Looking forward to trying it.
Thanks Vicki! The watermelon rind is actually candied, not dried. It adds a little sweetness to the bread.