This recipe makes great use of convenient frozen bread dough. The tender bread makes a pretty loaf to bring to a holiday gathering or to give as a gift.— Priscilla Gilbert, Indian Harbour Beach, Florida
- 1 loaf (1 pound) frozen bread dough, thawed
- 1/3 cup chopped walnuts
- 1/4 cup golden raisins
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup chopped dates
- 1 large egg white
- 1 tablespoon honey
- Turn bread dough onto a floured surface; roll out to 1-in. thickness. Sprinkle the walnuts, raisins, cranberries and dates over dough; fold over and knead well until the fruit and nuts are evenly mixed into dough. Shape into a round loaf and place in a greased 9-in. round baking pan.
- Cover and let rise until doubled, about 30 minutes. Beat egg white and honey; brush over loaf. With a sharp knife, make 2 shallow crosses across top of loaf. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a wire rack. Yield: 1 loaf (12 wedges).
Originally published as Fruit & Nut Bread in Taste of Home Christmas Annual Annual 2010, p118
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