Holiday fruit-and-nut bread

25 Servings

Ingredients

Quantity Ingredient
2 cups Dried Apricots, snipped (1/2 pound)
1½ cup Dried Currants (1/4 pound)
½ cup Dried Dates, snipped
½ cup Pecans, chopped
1¼ cup Water
½ cup Apricot Brandy -or- Unsweetened Apple Juice
1 pack (or 1 tablespoon) Active Dry Yeast
¼ cup Warm Water (110 to 115 degrees)
½ cup Vegetable Oil
¼ cup Honey
½ teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves
1 cup Unbleached Pastry Flour
2 To 2-1/4 c Whole Wheat Flour
1 Fat Exchange

Directions

Combine the apricots, currants, dates, pecans, 1-¼ cups water and brandy in a bowl. Let stand overnight or for at least 3 hours.

Dissolve the yeast in the warm water. Add the oil, honey, cinnamon and cloves. Blend in the dried fruit and nut mixture. Stir in enough pastry flour and whole wheat flour to make a stiff dough. Beat well.

Spoon the dough into two 5- by 7-inch bread pans. Cover with a damp towel and let rise in a warm place for 1 to 1-½ hours, or until almost doubled.

Bake in a 400-degree oven for 30 to 40 minutes. Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. When cooled thoroughly, wrap in aluminum foil and store for at least 3 days before serving.

Bread may be made several weeks ahead and kept in an airtight container in a cool place.

Serves 25

One Serving = Calories: 164 Carbohydrates: 26 Protein: 3 Fat: 6 Sodium: 2 Potassium: 224 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

Related recipes