Moroccan Spiced Fruit & Nut Bread Recipe

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Moroccan Spiced Fruit & Nut Bread Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped dates
  • 1/4 cup orange juice
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper flakes
  • 2 eggs
  • 3/4 cup 2% milk
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon grated orange peel
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup chopped pecans
  • ORANGE BUTTER:
  • 1/2 cup unsalted butter, softened
  • 4 teaspoons confectioners' sugar
  • 2 teaspoons grated orange peel
  • 4 teaspoons orange juice

Directions

Preheat oven to 350°. In a small saucepan, combine apricot, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes.
In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange peel until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture.
Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter. Yield: 1 loaf (16 slices) and 1/2 cup butter.
Originally published as Moroccan Spice Fruit-Nut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 slice 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.

  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped dates
  • 1/4 cup orange juice
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper flakes
  • 2 eggs
  • 3/4 cup 2% milk
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon grated orange peel
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup chopped pecans
  • ORANGE BUTTER:
  • 1/2 cup unsalted butter, softened
  • 4 teaspoons confectioners' sugar
  • 2 teaspoons grated orange peel
  • 4 teaspoons orange juice
  1. Preheat oven to 350°. In a small saucepan, combine apricot, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes.
  2. In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange peel until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture.
  3. Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
  4. In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter. Yield: 1 loaf (16 slices) and 1/2 cup butter.
Originally published as Moroccan Spice Fruit-Nut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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