Nut and Fruit Bread

This is another great holiday bread to make that belonged to my mother. She sometimes served this one, and it is a very old recipe. This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.

Step: 1

Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).

Step: 2

In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.

Step: 3

Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.

Step: 4

Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

Per Serving: 272 calories; protein 5.8g; carbohydrates 43.6g; fat 9.3g; cholesterol 26.7mg; sodium 347mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.