3 nutty, fruity holiday bread recipes your family will love
Recipes of the Week: Fruity-Nutty Holiday Bread
Shila from Coldwater, Mich., sent in her recipe for Mexican fruit bread. Lois from Adrian, Mich., found her recipe for bishop’s bread over 30 years ago. Diane from Defiance, Ohio, says her apple walnut bread is healthy and delicious.
For more recipes, please stop by my blog, Food, Fun & More.
Recipe Request of the Week
I’ve decided to surprise my family with delicious coffeecakes for Sunday breakfast this winter. But I need some scrumptious recipes.
– Sandi from Mackinaw City
Send your own recipes and requests to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email.
SHILA’S MEXICAN FRUIT BREAD
- 1½ cups oil
- 1½ cups sugar
- 3 eggs
- 2 cups sliced bananas (2 very large)
- 1 cup crushed pineapple (20 oz can, drained)
- 1 cup nuts
- 1 cup coconut
- 1½ tsp. vanilla
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- In a large mixing bowl, stir oil, sugar, eggs, fruit, nuts, coconut and vanilla together until well blended. Mix in flour and remaining ingredients. Do not beat.
- Divide batter into two loaf pans coated with cooking spray.
- Bake at 350 degrees for 1 hour or until done.
LOIS’ BISHOP’S BREAD
- 1½ cups flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- 2 cups chopped walnuts
- 1 cup snipped dates
- 1 cup candied cherries, halved
- ⅔ cups chocolate chips
- 3 eggs
- 1 cup sugar
- Preheat oven to 325 degrees.
- Grease a loaf pan and line it with wax paper.
- Sift together the flour, baking powder and salt. Add the fruit, nuts and chocolate chips. Stir well so the sticky cherries are separated and flour coated.
- In a separate bowl, beat the eggs well and gradually add the sugar.
- Gently fold the flour mixture into the egg mixture.
- Spoon into prepared pan. Bake for 1½ hours.
Note: This bread stores well.
DIANE’S APPLE WALNUT BREAD
- 1 tbsp. dry yeast
- 2½ cups warm water
- 1 tbsp. sugar
- 1 tbsp. salt
- 2 cups whole wheat flour
- 3 to 4 cups white flour
- 2 apples, cored and cut
- 1 cup chopped walnuts into 1/2 inch pieces
- In a large bowl, mix sugar in ½ cup of warm water (not more than 115 degrees). Sprinkle yeast on top and let sit five minutes.
- Add salt and remaining water, stir. Add whole wheat flour and white flour, a cup at a time, gently stirring after each cup.
- Add apples and walnuts.
- Turn dough out onto a lightly floured surface and knead, adding flour as necessary, until dough is smooth and elastic.
- Place dough in a large bowl coated with cooking oil and turn.
- Cover with a towel and let rise until double in size, about 1 hour.
- Turn dough out onto a floured surface and pat into a circle about 1 inch thick.
- Cut into 4 pieces. Pinch corners together to form round loaves. Coat the top of each loaf with flour.
- Place loaves, pinched side down, on baking sheets that have been sprayed with non-stick cooking spray.
- Sprinkle with cornmeal.
- Bake at 400 degrees for 30 minutes or until loaves sound hollow when tapped.