Easter Fruit And Nut Bread
A festive Easter bread filled with nuts, dried fruits, and a lemon aroma, perfect for celebrating springtime gatherings with rich, sweet, and nutty flavors.
Ingredients
Instructions
- Combine 1 1/2 cups of flour and yeast in a mixing bowl.
- Heat milk, 1/4 cup sugar, butter, grated lemon rind, 1/2 cup water, and 1/2 teaspoon salt until warm (115° to 120°).
- Stir the warm mixture constantly; add it to the flour mixture along with egg yolks and 1 whole egg.
- Beat with an electric mixer on low speed for 1/2 minute, scraping sides of the bowl.
- Beat for 3 minutes on high speed. Using a spoon, stir in as much remaining flour as you can.
- Turn the dough onto a floured surface and knead in enough remaining flour to make a moderately soft dough.
- Shape the dough into a ball, place in a greased bowl, and turn once to coat.
- Cover and let rise until doubled in size.
- Punch down the dough and let it rest for 10 minutes.
- Divide the dough into six equal parts.
- Combine ground walnuts, 1/3 cup sugar, egg whites, and lemon juice; set aside.
- Beat the remaining egg with 1 tablespoon water; set aside.
- Roll each sixth of dough into a 10 x 14-inch rectangle.
Tips & Substitutions
To enhance the flavor of your Easter Fruit and Nut Bread, consider adding spices like cinnamon or nutmeg. If you prefer, you can substitute walnuts with pecans or almonds. For a slightly different texture, use bread flour instead of all-purpose flour. Ensure your yeast is fresh for the best rise and texture. Also, incorporate additional dried fruits like raisins or apricots for a more fruity bread.
Serving Suggestions
This Easter Fruit and Nut Bread makes a delightful breakfast or brunch option, especially when served warm with butter. It pairs beautifully with a side of Creamy Sliced Tomatoes or fresh fruit. Consider serving it alongside a light, refreshing salad, such as the Ladies' Retreat Oriental Salad, for a well-rounded meal. Drizzle with honey or a lemon glaze for an added touch of sweetness.
Storage & Reheating
Store any leftover Easter Fruit and Nut Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil, placing it in the freezer where it can last for up to three months. Thaw at room temperature before enjoying, or gently reheat slices in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Easter Fruit And Nut Bread contains roughly 1123 calories, with 35g protein, 120g carbohydrates, and 60g fat. It is an excellent source of vitamin C (83% of the Daily Value), protein (69% of the Daily Value), and iron (39% of the Daily Value), and a good source of calcium and vitamin A. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser bread. You might also want to add a bit more liquid to the dough to achieve the right consistency.
Is it possible to make this bread without eggs?
Yes, you can replace eggs with flaxseed meal or chia seeds mixed with water as a vegan alternative. This will help bind the ingredients together similarly to eggs while keeping the bread moist.
How can I tell when the bread is done baking?
The bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom. You can also insert a toothpick in the center; if it comes out clean, the bread is fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).