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Dried Fruit and Nut Loaf

Dried Fruit and Nut Loaf


3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup light brown sugar, packed
3 cups coarsely nuts (pecans, hazelnuts, or pine nuts , walnuts, almonds), chopped
3 cups dried fruit (dried cherries, cranberries, dates, blueberries figs, dried pineapple, apricots), chopped
3 large eggs
1 vanilla bean, seeds scraped out of bean

Cooking Instructions

Pre-heat oven to 300 F. Butter a 9 x 5 inch loaf pan and line the bottom with parchment paper.

In a large bowl, sift together the flour, baking soda, baking powder and salt. Add the brown sugar, walnuts and dried fruits. Stir to combine, making sure fruit and nuts are coated in flour, which will help keep them from sinking to the bottom of the bread.

In a separate bowl, using a wire whisk or hand mixer beat together eggs and vanilla until light colored and thick, 4 to 5 minutes. Add the egg mixture to the fruit and nut mixture and stir to combine, until all the fruit and nut pieces are coated with the batter. Pour into prepared pan, spreading evenly. Bake in preheated oven 60 to 75 minutes, until the bread is golden and the sides pull away from the sides. If overbrowning occurs during the cooking process, cover the loaf with aluminum foil.

Remove from oven and allow to cool in the pan for 15 minutes on a wire rack. Turn out of pan and let cool completely. Makes 1 loaf.

Equipment List

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