Fruit And Nut Loaf
A moist fruit and nut loaf featuring dried apricots or dates and chopped nuts, perfect for teatime or as a sweet snack for those who enjoy hearty baked treats.
Ingredients
Instructions
- Set oven at 375° F to preheat.
- Sift together in a large mixing bowl the all-purpose flour, baking powder, salt, and sugar.
- Add the chopped nuts, dried apricots or dates, egg, milk, and melted shortening; beat on medium speed until well mixed, about 30 seconds.
- Turn the batter into a greased 9 x 4 x 3-inch loaf pan.
- Let stand about 20 minutes before baking.
- Bake for about 1 hour or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and turn out of the pan.
- Cool on a cake rack.
- Slices are better 1 day old.
Tips & Substitutions
For added flavor, consider substituting half of the nuts with chocolate chips or using walnuts instead of pecans. If you prefer a sweeter loaf, increase the sugar by a couple of tablespoons. To ensure a moist texture, avoid overmixing the batter once the wet ingredients are added. This loaf pairs wonderfully with a spread of cream cheese or a pat of butter.
Serving Suggestions
Serve slices of the fruit and nut loaf with a drizzle of honey or a dollop of yogurt for a delightful breakfast or snack. It also pairs well with coffee or tea during afternoon gatherings. For a festive touch, consider offering it alongside a slice of Christmas Carrot Cake at holiday events. Enjoying it one day after baking allows the flavors to deepen.
Storage & Reheating
Store any leftover fruit and nut loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months. To reheat, simply slice and warm in a toaster oven or microwave for a few seconds until just heated through, enhancing the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit And Nut Loaf contains roughly 1576 calories, with 22g protein, 224g carbohydrates, and 68g fat. It is an excellent source of calcium (63% of the Daily Value), iron (55% of the Daily Value), and protein (44% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 2751mg per serving (120% of the Daily Value).
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 fresh fruit instead of dried in this recipe?
While fresh fruit can add moisture, it may alter the texture and baking time. If you choose to use fresh fruit, reduce the milk slightly and monitor the baking closely to ensure the loaf cooks evenly.
Is it possible to make this recipe vegan?
Yes, you can replace the egg with a flaxseed meal or a chia seed mixture, and use plant-based milk instead of regular milk. Additionally, substitute melted coconut oil for the shortening to keep it vegan-friendly.
What nuts work best in this fruit and nut loaf?
You can use a variety of nuts such as walnuts, pecans, or almonds depending on your preference. Each type will lend a unique flavor and texture to the loaf, so feel free to experiment or even mix them for added complexity.
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).