Dried Fruit and Nut Bread for Holidays or Pantry Raids

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Everyone needs a good, basic, dried fruit and nut bread for sharing at the holidays, or using up leftover pantry ingredients.  This simple dairy-free recipe is a keeper. It uses basic supplies, and tastes delicious with whatever dried fruits and nuts you have on hand. You can even make it nut-free by substituting seeds or more fruit, if needed.

Dairy-Free Dried Fruit and Nut Bread Recipe - with Optional Orange Glaze. Includes mini loaf and vegan options.

Special Diet Notes: Dried Fruit and Nut Bread

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

For egg-free and vegan bread, see our egg substitution guide.

Dairy-Free Dried Fruit and Nut Bread
 
This easy quick bread is just sweet enough and has holiday appeal. But it's also a great way to use up leftover dried fruit and nuts lingering in your cupboard!
Author:
Recipe type: Bread
Cuisine: American
Ingredients
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup raisins, dried cranberries, or chopped dried fruit
  • ¾ cup chopped walnuts, pecans, Brazil nuts, or other nuts
  • 1 tablespoon orange zest
  • 1 egg
  • 1 cup unsweetened dairy-free milk beverage
  • 2 tablespoons oil (can sub dairy-free buttery spread or shortening)
Instructions
  1. Grease an 8x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the dried fruit, nuts, and zest, and whisk or stir to combine.
  3. In a medium mixing bowl, beat the egg until frothy. Mix in the milk beverage and oil.
  4. Pour the wet ingredients into the dry ingredients, and stir just until combined. Do not over mix.
  5. Transfer the batter to your prepared loaf pan and even it out. Let it sit for 20 minutes.
  6. As the batter rests, preheat your oven to 350°F.
  7. Bake the bread for 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  8. Remove the bread to a wire rack to cool for several hours before slicing.
Notes
Mini Loaves Option: Divide the batter between 2 to 3 mini loaf pans. bake for 25 to 35 minutes, or until a toothpick inserted in the center of a loaf comes out clean.

Orange Glaze Option: In a small bowl, whisk 1 cup powdered sugar with 1 tablespoon orange juice (fresh-squeezed, if possible) until smooth. Drizzle over cooled bread.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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