Fruit and Nut Breakfast Bread
Start your morning on a wholesome and delightful note with this Fruit and Nut Breakfast Bread! This hearty loaf combines the nutty goodness of whole wheat flour with the warm aroma of cinnamon, while dried cranberries, apricots, walnuts, and almonds add bursts of sweetness and crunch in every bite. Perfectly moist and naturally flavored with vanilla, this breakfast bread uses a blend of all-purpose and whole wheat flour for a balanced texture. It’s quick to prepare, taking just 15 minutes to assemble before baking to golden perfection in under an hour. Serve it warm or toasted with a smear of butter or cream cheese for a comforting and energy-packed start to your day. Ideal for weekend brunches or as a healthy make-ahead option for busy mornings, this recipe is a must-try for anyone looking to enjoy a nutrient-rich, homemade treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Brown sugar
- 1 cup Whole milk
- 0.25 cup Unsalted butter, melted
- 2 teaspoons Vanilla extract
- 0.5 cup Dried cranberries
- 0.5 cup Dried apricots, chopped
- 0.5 cup Chopped walnuts
- 0.5 cup Chopped almonds
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving extra paper hanging over the sides for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In another bowl, whisk the eggs and brown sugar until well combined. Add in the milk, melted butter, and vanilla extract, and stir until the wet ingredients are fully incorporated.
Create a well in the center of the dry ingredients and pour the wet ingredients into it. Stir gently until just combined; avoid overmixing.
Fold in the dried cranberries, chopped apricots, walnuts, and almonds. Mix until the fruits and nuts are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack. Cool completely before slicing and serving.
Enjoy your Fruit and Nut Breakfast Bread on its own or spread with butter or cream cheese for extra indulgence!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 36.4 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 439 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
