Publisher Photo
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 or margarine, melted
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon butter or margarine, melted
  • 1 tablespoon orange juice
  • 1/8 teaspoon grated orange peel
  • Pecan halves

Directions

In a bowl, combine the first five ingredients; set aside. Shape bread dough into ball. Turn onto a floured board; 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. Cool on a wire rack. Combine glaze ingredients; 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 or margarine, melted
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon butter or margarine, melted
  • 1 tablespoon orange juice
  • 1/8 teaspoon grated orange peel
  • Pecan halves
  1. In a bowl, combine the first five ingredients; set aside. Shape bread dough into ball. Turn onto a floured board; 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. Cool on a wire rack. Combine glaze ingredients; 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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