Prune, Date Or Raisin And Nut Whole Wheat Bread
A hearty whole wheat bread infused with sweet dried fruits and crunchy nuts, perfect for breakfast or snack, offering wholesome flavor and satisfying texture.
Ingredients
Instructions
- Beat the eggs until light, then add the sugar and beat until thick.
- Add the milk or buttermilk to the mixture.
- Mix dry ingredients and toss the chopped nuts and sliced dried fruits in, then combine with the liquids.
- If needed, add 1 or 2 spoons of milk to soften the batter.
- Oil a large bread pan or two small ones.
- Bake at 350°F (175°C) for 50 to 60 minutes, or 10 minutes less for small pans.
Tips & Substitutions
For added flavor, consider substituting honey for some of the brown sugar, or use maple syrup for a unique twist. If you don't have buttermilk, a simple mixture of milk and vinegar or lemon juice can work as a substitute. Make sure to chop the nuts coarsely to enhance texture. This recipe can also be made with gluten-free flour blends for those looking for gluten-free options.
Serving Suggestions
This bread is delicious served warm with a spread of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a heartier meal, consider serving it alongside a bowl of yogurt and fresh fruit. You can also slice it for sandwiches or toast it for a crunchy texture.
Storage & Reheating
Once cooled, store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To reheat, simply thaw overnight and warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Prune, Date Or Raisin And Nut Whole Wheat Bread contains roughly 694 calories, with 6g protein, 171g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and calcium (23% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1222mg per serving (53% 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 all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and flavor will differ. Whole wheat flour adds a nuttier taste and denser texture, while all-purpose will yield a lighter bread. Adjust the liquid slightly if using all-purpose flour to maintain the right batter consistency.
What other dried fruits can I use in this recipe?
If you prefer a nut-free version, simply omit the nuts or replace them with seeds such as sunflower or pumpkin seeds, which can also add a nice crunch.
Can I double this recipe for a larger batch?
Absolutely! You can double the ingredients to make a larger batch, but ensure you have a sufficiently large mixing bowl and bread pan. You may need to bake it for a few extra minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
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).