Fruit & Nut Bread
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
Total TimePrep: 15 min. + rising Bake: 20 min. + cooling
Makes1 loaf (12 wedges)
- 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.
Nutrition Facts1 slice: 170 calories, 4g fat (0 saturated fat), 0 cholesterol, 217mg sodium, 30g carbohydrate (11g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch.
Originally published as Instant Raisin Cranberry Date Nut Bread in Taste of Home Christmas Annual 2010