Use Your Pantry Staples Fruit and Nut Bread
Turn your pantry staples into something extraordinary with this delightful Fruit and Nut Bread recipe, perfect for a quick snack or a cozy breakfast treat. Packed with dried fruits like raisins or cranberries and crunchy nuts like walnuts or pecans, this easy quick bread combines warm cinnamon spice with a moist, lightly sweetened base made from everyday ingredients like flour, milk, and sugar. Ready in just over an hour, this versatile recipe allows you to customize with your favorite mix-ins, making it an ideal way to use what you already have on hand. Serve it warm with a smear of butter, or enjoy it as-is for a wholesome, homemade indulgence. Perfect for meal prep or serving guests, this fruit and nut bread is a fuss-free baking project that everyone will love!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.75 cups granulated sugar or brown sugar
- 1 cups milk (or non-dairy alternative)
- 0.25 cups vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried fruit (e.g., raisins, cranberries, or chopped apricots)
- 0.75 cups nuts (e.g., walnuts, pecans, or almonds), chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar until well combined.
In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
Slowly pour the wet ingredients into the bowl of dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
Fold in the dried fruit and chopped nuts. Ensure they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly 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.
Remove the loaf pan from the oven and allow the bread to cool for 10-15 minutes in the pan.
Carefully transfer the bread to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 488.5 g | 178% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 262.2 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 562 mg | 43% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2292 mg | 49% | |
*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.
