Fruit & Nut Bread for Holidays or Pantry Cleanouts

Everyone needs a good, basic, dried fruit and nut bread for sharing at the holidays, or using up leftover pantry ingredients. And 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.

Fruit & Nut Bread with Options for Every Taste and Season

The beauty of this easy quick bread recipe is how versatile it is. You can mix up the dried fruit and nut add ins based on whatever you have on hand, or whatever you are craving. Here are some fun and tasty options that you might want to try.

• Tropical: Dried and diced mango, papaya and/or pineapple + macadamia nuts or shredded coconut
• Berry Patch: Dried blueberries and cherries + pecans
• Summer Fruit: Dried and diced apricots or nectarines + sliced almonds
• Holiday: Dried cranberries + pistachios
• Mom’s Best: Raisins + walnuts
• Spice is Nice: Chopped dried figs and ginger + cashews

If you aren’t a fan of orange zest, you can substitute 1 teaspoon of vanilla extract instead. And feel free to add some spices, if you like. A teaspoon of ground cinnamon is welcome in almost any sweet loaf recipe!

Special Diet Notes: Fruit and Nut Bread

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

For egg-free and vegan fruit & nut bread, see our egg substitution guide. This recipe isn’t heavily reliant on eggs, so most of the substitute options will work just fine.

Adapted from Allrecipes

Dairy-Free Fruit and Nut Bread

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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!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 1 loaf (16 slices)

Course: Bread

Cuisine: American

Calories: 167

Ingredients Method Nutrition Notes

Ingredients

  

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• 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 alternative
• 2 tablespoons oil (can sub dairy-free buttery spread or shortening)

Method

 

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.

Nutrition

Serving: 1sliceCalories: 167kcalCarbohydrates: 26.8gProtein: 3.7gFat: 5.9gSaturated Fat: 0.6gSodium: 91mgFiber: 1.3gSugar: 11.7g

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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