Chunky Fruit and Nut Quick Bread
User Reviews
4.1
Chunky Fruit and Nut Quick Bread
Description
This quick bread recipe uses large quantities of mixed nuts including walnuts, hazelnuts, pecans, cashews, almonds, pistachios, and pumpkin seeds, combined with an assortment of dried fruits such as figs, apricots, cherries, currents, apples, and peaches. The batter is made by whisking eggs, almond extract, golden syrup, and buttermilk together, then folding in whisked flours combined with salt, baking soda, and baking powder. The fruit and nuts are tossed into the flour mixture to ensure even distribution before combining fully with the wet ingredients.
The batter is thick and stiff, poured into a greased or parchment-lined loaf pan, then baked at 350°F until a toothpick inserted in the center comes out clean and the crust is golden brown. Once cooled, the bread is best sliced and toasted with butter, which complements the sweetness and nutty flavors, and preserves the firm texture. The loaf stores well when wrapped tightly.
For an alternative version, a paleo recipe exists that adapts the ingredients and method to suit that diet. This bread brings substantial textures from the nuts and chewy sweetness from the fruit, making it a suitable breakfast or snack option.
Ingredients
- 3 egg large
- 1 teaspoon almond extract optional
- 1/4 cup golden syrup or maple syrup
- 1/4 cup buttermilk
- 1 cup all-purpose flour
- 1 cup buckwheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups nuts I used walnuts, hazelnuts, pecans, cashews, almonds and pistachios and pumpkin seed kernels, chopped
- 2 cups dried fruit I used figs, apricots, cherries, currents, apples and peaches, chopped
Instructions
- Set the oven to 350F
- Spray a standard loaf pan with cooking spray. I like to line it with parchment paper so that I can lift it out after baking for easy slicing. That's optional.
- In a large mixing bowl, whisk the eggs, extract, syrup and buttermilk together until well blended.
- In another bowl, whisk together the flours, salt, baking soda, and baking powder. Toss in the fruits and nuts, and add to the wet ingredients. Mix well. The batter will be stiff, but if it seems too stiff, add in a little more buttermilk.
- Turn the dough into the pan and smooth it out evenly.
- Bake for about 45-50 minutes, until it is golden brown and a toothpick comes out clean.
- The bread is best eaten toasted, with butter. Keep the cooled loaf well wrapped in plastic.
Notes
- For a paleo variation, try a dedicated Paleo Fruit and Nut Breakfast Bread recipe.
- Using parchment paper to line the loaf pan helps lift the bread easily for slicing.
- The bread is best enjoyed toasted with butter to enhance its nutty and fruity flavors.
- Store the cooled loaf well wrapped in plastic to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 166mg | 7% |
| Potassium | 239mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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