A star of my Supper Clubs, the perfect home made gift for friends, this hybrid of a bread, and a savoury cake/loaf is really just the finest receptacle for any topping known to man.
I tend to use any combination of dried fruit and nuts, depending what is on hand at any given time. I think figs add to the beauty of the slices and I always try to use pistachios for colour. I have given the volume of nuts and dried fruit in cups only here, as you can use any combination that you desire.
Also, DO NOT skip toasting your nuts before you start. This makes ALL the difference……
You can also use your favourite gluten free flour if needs must.
Fruit & Nut Bread
6
servings15
minutes40
minutesMakes 3 small breads or 1 large loaf
Ingredients
60g (1/2 cup) flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
100g (1/2 cup) packed, light muscovado sugar
3 cups walnuts, pecans, almonds, pistachios, toasted
3 cups roughly chopped apricots, pitted dates, figs, handful of dried cherries
2 large eggs
1 teaspoon vanilla extract
Directions
- Preheat oven to 170ºC
- Line your loaf tins with baking parchment.
- In a large bowl whisk flour, baking powder, baking soda, salt and sugar
- Add nuts and fruit and mix together with your fingers making sure every piece is coated in flour mix
- In a small bowl whisk eggs and vanilla. Add to dry ingredients and mix well. It will look dry and as if it won’t quite fully coat the mixture but it will. I find mixing with my hands is best.
- Pour into loaf tins, pressing down really well so that it spreads to the corners and is closely packed in.
- Cook for 35-40 minutes until golden brown.
- Cool completely in pans.
- Once removed, cool completely cut into thick slices with sharp bread knife.
- love these best either with goats cheese and a cranberry or pumpkin jam or lashings of butter, any variety of smoked meat and fish…..the list goes on but feel free to experiment with toppings or just au natural……
Notes
- It will keep for 5 days, makes the perfect gift and is basically your new go to basic kitchen staple. You’re welcome.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
