Fruit And Nut Loaf

I have posted another recipe of fruit bread before. But I need to share this one with you today. Maybe because I haven't baked any fruit n' nut breads for so long, and because I am so glad that I did this one because it is so good.  I love these kind of breads, their richness, their sweetness, their crunchiness.
I especially like this bread because it contains just enough flour to keep the dried fruits and nuts together. Other than my previous fruit bread recipe, this one is made with eggs instead of milk. Because it hardly more than dried fruit and nuts, it keeps forever (not that it ever has to in this house...) if you wrap it tightly in silver foil and keep it in the fridge. It might even get better if you keep it wrapped and untouched for a few days so the flavors of the dried fruit can spread their aroma to the whole bread.

(Print Recipe)

3/4 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

3 eggs
1 teaspoon vanilla extract
1/4 cup agave syrup

2 cups chopped nuts (walnuts, almonds, hazelnuts)
1 cup of chopped dried fruit (dates and/or figs)
1 cup of chopped dried fruit (cherries, cranberries, apricots)

Yields 1 loaf
Preheat oven to 150C. Grease a 9x5 inch loaf tin and spread parchment paper at the bottom.

In a bowl, combine all dry ingredients and mix well. Set aside.
In another bowl, beat the eggs and stir in vanilla and agave syrup.

Add the chopped dried fruit and nuts into the flour mixture. Stir until nuts and fruit are well coated with flour. Stir in the egg mixture to the flour nut mixture until well combined. Pour the batter into the prepared loaf tin, pressing the batter down with the back of a spoon. Bake in the preheated oven for about 60 minutes.
Take out the oven and let cool completely. Keep wrapped in silver foil to keep it fresh. It lasts even longer when kept in the fridge.

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