Taste of Home
Moroccan Spiced Fruit & Nut Bread
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
YIELD: 1 loaf (16 pieces) and 1/2 cup butter.
Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. —Donna Marie Ryan, Topsfield, Massachusetts
Ingredients
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1/2 cup chopped dried apricots
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1/2 cup chopped dates
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1/4 cup orange juice
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2 cups all-purpose flour
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1/2 cup sugar
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1/4 cup packed brown sugar
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2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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1/4 teaspoon crushed red pepper flakes
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2 large eggs, room temperature
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3/4 cup 2% milk
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1/4 cup unsalted butter, melted
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1 tablespoon grated orange zest
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1/3 cup sweetened shredded coconut
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1/4 cup chopped pecans
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ORANGE BUTTER:
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1/2 cup unsalted butter, softened
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4 teaspoons confectioners' sugar
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2 teaspoons grated orange zest
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4 teaspoons orange juice
Directions
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1.
Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes.
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2.
In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture.
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3.
Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
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4.
In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.
Nutrition Facts
1 piece with 1-1/2 teaspoons butter: 238 calories, 12g fat (6g saturated fat), 50mg cholesterol, 186mg sodium, 32g carbohydrate (18g sugars, 2g fiber), 3g protein.
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