Chunky Fruit and Nut Quick Bread is packed full of healthy fruits and nuts ~ the smell of a couple of slices of this bread in the toaster will get anyone out of bed in a hurry!
2cupschopped nuts, I used walnuts, hazelnuts, pecans, cashews, almonds and pistachios and pumpkin seed kernels
2cupschopped dried fruit, I used figs,apricots, cherries, currents, apples and peaches
Instructions
Set the oven to 350F
Spray a standard loaf pan with cooking spray. I like to line it with parchment paper so that I can lift it out after baking for easy slicing. That's optional.
In a large mixing bowl, whisk the eggs, extract, syrup and buttermilk together until well blended.
In another bowl, whisk together the flours, salt, baking soda, and baking powder. Toss in the fruits and nuts, and add to the wet ingredients. Mix well. The batter will be stiff, but if it seems too stiff, add in a little more buttermilk.
Turn the dough into the pan and smooth it out evenly.
Bake for about 45-50 minutes, until it is golden brown and a toothpick comes out clean.
The bread is best eaten toasted, with butter. Keep the cooled loaf well wrapped in plastic.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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