Publisher Photo
Publisher Photo
I keep frozen bread dough on hand during the holidays so I can bake this favorite in brisk fashion!—Mary Hansen, St. Louis, Missouri
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 slice: 177 calories, 5g fat (1g saturated fat), 4mg cholesterol, 177mg sodium, 31g carbohydrate (15g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Fruit 'n' Nut Bread in Country Woman November/December 1996, p35

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