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Fruit 'n' Nut Bread Recipe

I keep frozen bread dough on hand during the holidays so I can bake this favorite in brisk fashion!—Mary Hansen, St. Louis, Missouri

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Fruit 'n' Nut Bread Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 16 Servings

15 20 35

Ingredients

1/2 cup chopped pecans
1/2 cup raisins
1/2 cup chopped dates
1/2 cup halved candied cherries
2 teaspoons orange juice
1 loaf (1 pound) frozen bread dough, thawed
1 tablespoon butter, melted
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon orange juice
1 tablespoon butter, melted
1/8 teaspoon grated orange peel
Pecan halves

Directions

In a small bowl, combine the pecans raisins, dates, cherries and orange juice; set aside. Shape bread dough into ball. Turn onto a floured surface; roll out to about 1 in. thick.
Spread pecan mixture onto dough; fold over and knead well until the fruit and nuts are evenly mixed into dough. Shape into a flattened ball; place on a greased baking sheet. Brush with butter. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool. For glaze, combine the confectioners' sugar, orange juice, butter and orange peel. Spread over bread. Top with pecan halves. Yield: 1 loaf.

Nutritional Facts 1 serving (1 slice) equals 177 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 177 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Fruit 'n' Nut Bread in Country Woman November/December 1996, p35