Dieser Brot mit Trockenfrüchten is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.
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Brot mit Trockenfrüchten
Dieser Brot mit Trockenfrüchten is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.
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Portionen: 10 Scheiben
Kalorien: 168.2 kcal
Inhaltsstoffe
- 1 ¾ Tassen Selbstaufsteigendes Mehl - (Anmerkung 1)
- 1 ½ Teelöffel Zimt - (Anmerkung 5)
- ½ Tasse Mandelmilch - (Anmerkung 2)
- 2 Esslöffel Olivenöl mit mildem Geschmack - (Anmerkung 3)
- ⅓ Tasse Orangensaft - from 1 small orange (note 4)
- 1 Teelöffel Vanilleextrakt
Dried Fruit adds-on (note 6)
- ½ Tasse Medjool Termine - measured pitted and chopped
- ½ Tasse Getrocknete Pflaumen - measured pitted and chopped
- ⅓ Tasse Getrocknete Cranberries
- ⅓ Tasse Getrocknete Rosinen
Optional
- 1 bis 2 Teelöffel Orangenschale
- ½ Tasse Walnüsse - gehackt
Anleitungen
- Den Backofen auf 200 °C (400 °F) vorheizen. Ein Backblech mit Backpapier auslegen. Das Papier leicht mit Speiseölspray einfetten. Beiseite stellen.
- Chop the pitted dates and prunes and pack the chopped dried fruits in measuring cups to get the amount needed. It doesn't have to be super precise, don't worry if you add a little too much or too less. Set aside
- In a mixing bowl, add the self-rising flour, cinnamon, almond milk, orange juice, olive oil, vanilla extract, the chopped dried fruit from before, dried raisins, and dried cranberries.
- Add optional chopped walnuts and orange zest now if used.
- Use a rubber spatula to stir the ingredients together. The batter is heavy and sticky; that's normal. Stir and press/push with the spatula to bring everything together. When it starts to be difficult to stir, oil your hands with olive oil, and knead a few times – it's sticky, but you should be able to form a dough ball. It means it's not runny; if too wet, then add a bit more self-rising flour to bring the dough together.
- Transfer the sticky dough on the baking sheet.
- Oil your hands again and shape your dough ball into a loaf. The shape you give matters. If it's too tall, it takes ages to bake, which is why you are not supposed to bake it in a loaf pan. Shape your loaf into an 8-inch x 2-inch (20 cm x 5 cm) log.
- Bake the bread for 12 minutes on the middle rack at 400°F (200°C), then decrease the temperature to 350°F (180°C) for 12-15 minutes until golden brown outside and a pick inserted comes out clean.
- Let it cool down for 3 hours on a cooling rack before slicing.
Notizen
Hinweise 1: Or make your own and use 1 3/4 cups of all-purpose flour, in which you whisk in 4 teaspoons of baking powder. This recipe doesn’t work with almond flour, or oat flour. Use my Umrechnungsleitfaden für glutenfreie Produkte um es glutenfrei zu machen.
Hinweise 2: Or any milk you like, including soy milk or oat milk.
Hinweise 3: Or any light-flavor oil you love, like canola oil.
Hinweise 4: Or swap for more almond milk if you don’t like orange flavors. Or try mandarin juice.
Hinweise 5Oder Kürbiskuchengewürz.
Hinweise 6: You can swap the big dried fruits like Medjool dates and prunes for figs, apricots, or other varieties of dates. The key is to use fresh dried fruits. If they are old, hard, and dry, you can soak them in hot water for 10 minutes, and drain, pat dry in absorbent paper completely before adding to the recipe, or it will add too much moisture and you will need more flour. Feel free to swap dried raisins, dried cranberries for sultanas, dried strawberries, or others.
Lagerung: Store the bread for 3 days at room temperature in an airtight box or 5 days in the fridge.
Ernährung
Portion: 1Scheibe | Kalorien: 168.2kcal | Kohlenhydrate: 32.3g | Eiweiß: 3.2g | Fett: 3.4g | Gesättigte Fettsäuren: 0.5g | Mehrfach ungesättigtes Fett: 0.5g | Einfach ungesättigte Fettsäuren: 2.2g | Natrium: 18.6mg | Kalium: 197.7mg | Ballaststoffe: 2.3g | Zucker: 9.2g | Vitamin A: 98.8IU | Vitamin C: 4.9mg | Kalzium: 32.3mg | Eisen: 0.5mg | Magnesium: 15.8mg | Phosphor: 37.4mg | Zink: 0.3mg
Zutaten und Substitutionen
In diesem Absatz finden Sie alle meine Tipps zur Auswahl der richtigen Zutaten. Das vollständige Rezept mit Mengenangaben finden Sie in der Rezeptkarte am Ende des Beitrags!Zum vollständigen Rezept
Für dieses Rezept benötigen Sie nur wenige einfache Zutaten. Hier erfahren Sie, wie Sie diese auswählen und austauschen können.
- Selbstaufsteigendes Mehl – This forms the base of your bread, already containing baking powder that helps it rise. If you don’t have self-rising flour, you can easily make your own by whisking all-purpose flour with baking powder (quantities in the notes of the recipe card). This recipe is designed specifically for this type of flour and won’t work with almond, or oat flours. Use my Umrechnungsleitfaden für glutenfreie Produkte um es glutenfrei zu machen.
- Zimt – This spice adds a warm, comforting flavor to your bread. You can also use pumpkin pie spices if you prefer a different blend.
- Mandelmilch – This provides the liquid component for the dough, contributing to its texture. Feel free to use any other plant-based milk you enjoy, such as soy milk or oat milk.
- Leichtes Olivenöl – This adds moisture and a subtle richness to the bread. Any other light-flavor oil, like canola oil, works just as well.
- Orangensaft – This provides a bright, citrusy note that complements the dried fruits. If you don’t care for orange flavor, you can swap it for more almond milk or even mandarin juice.
- Vanilleextrakt – This enhances the overall flavor profile of the bread, adding a touch of warmth and sweetness.
While you can pick any dried fruits you like (or have), here are my recommendations for a balance of flavors and textures.
- Medjool Termine – These provide natural sweetness and a soft, chewy texture. Remember to pit and chop them before measuring. You can swap these for other large dried fruits like figs or apricots.
- Getrocknete Pflaumen – These contribute natural sweetness, moisture, and a dense texture to the bread. Like dates, chop and measure them after pitting.
- Getrocknete Cranberries – These add a tart, fruity zing that balances the sweetness of the other dried fruits. You can swap these for sultanas, dried strawberries, or other small dried fruits.
- Getrocknete Rosinen – These offer another layer of natural sweetness and chewiness.
How to Make Dried Fruit Bread
Dieses Rezept ist super einfach zuzubereiten, hier ist die Anleitung in wenigen Bildern.
Chop the dried fruits into small pieces.
Combine the dough ingredients in a bowl.
Incorporate the dried fruits into the dough.
Shape the bread and bake it for 12 minutes at 400°F (200°C).
Carines Backtipps
Lassen Sie mich Ihnen noch ein paar Tipps für ein perfektes Brot geben.
- Form ist wichtig – Do not bake this bread in a traditional loaf pan. Its dense nature means it needs to be shaped into a log, no taller than 2 inches (5 cm), directly on a baking sheet. This ensures it bakes evenly and avoids a gummy, undercooked center.
- Chop and Measure – For best results, chop your larger dried fruits like dates and prunes first, then pack them into your measuring cups. This ensures you get the right amount and consistent pieces.
- Fresh Dried Fruits are Best – Use fresh, pliable dried fruits. If your dried fruits are old, hard, or overly dry, soften them first by soaking them in hot water for about 10 minutes. Then, drain them thoroughly and pat them completely dry with absorbent paper to avoid adding excess moisture to your dough.
- It’s Sticky! – The dough for this bread is naturally heavy and sticky. That’s completely normal! Don’t be afraid to oil your hands and knead it a few times to bring it together into a manageable ball.
- Customize Your Fruits – Have fun swapping out the dried fruits to create different flavor combinations. Dried mangoes, figs, apricots, sultanas, or even dried strawberries are all excellent choices.
- Temperaturänderung – Pay attention to the two-stage baking temperature. Starting hotter helps the bread set, and then reducing the temperature ensures it cooks through without over-browning.
- Don’t Substitute Flour – This recipe specifically uses self-rising flour (or a homemade version with all-purpose flour and baking powder). Do not substitute with gluten-free, almond, or oat flours, as the results will not be the same.
- Mach es würziger – While cinnamon is called for, feel free to experiment with other warm spices like pumpkin pie spice to change up the flavor profile of your bread.
Exelant
I knew I’d love this, but was happily surprised that my husband also couldn’t wait to eat this. I didn’t use a convection oven but still followed baking time and temp from instructions and it baked perfectly. I shaped the very sticky dough into a bit larger size than recommended. I used some homemade orange marmalade for the orange juice and zest. I thinned some of the jelly for the juice and chopped up some of the rind for the zest. Toasted my walnuts, used lots of fig, some dates, raisins, goji berries and a bit of coconut. My husband told me he likes this type of bread better than a traditional banana bread. To him it’s heartier and less sweet. Agreed, but the sweet provided by the dried fruit is perfect to both of us. Love the denseness and abundant amount of dried fruit.
I love what you did with this recipe, the marmelade, goji and toasted nuts! All sounds wonderful.
Excellent! It was hard waiting for 3 hours but worth it. Easy and so yummy. Thank you!
I agree, but the texture is so perfect when you can wait just a little! So glad you love it.
Looks amazing. Would this work with wholemeal flour or would it be too heavy even with some baking powder? Thank You
I would be too dry unless you swap only a part of the flour for wholewheat, but if you do you also need extra baking powder because self-rising flour contains added baking powder.
This bread is AMAZING….so delicious and easy to make. I love it. The orange juice and zest with the fruit is so good. Thank you for sharing your recipes…they are amazing 🙂
Thank you so much! I am so happy you love it too.
Would freeze dried strawberries work?
I wouldn’t swap all the dried fruit for freeze dried strawberries or the bread will end up very dry. But some of them can be swapped for sure.
Used 1 cup AP-flour and 3/4 cup dark rye flour (because it’s my new favorite flour) with 2 3/4 teaspoons of baking powder and a bit more than 1/4 teaspoon of salt. Used dates, dried figs, raisins, and walnuts. Sprinkled course sugar on top for kicks. It was outstanding. Definitely will be in constant rotation. No doubt with many variations. Add candied ginger and molasses? A riff on mincemeat? Cherry chocolate? Heck, I might even make them into individual “loaves” a la scones. It’s a recipe that keeps on giving.
That sounds so good and nutritious with the rye flour! I agree that you can play a lot with this bread recipe, using varieties of dried fruits, or chopped nuts. Thanks for baking my recipes.
Precise directions are appreciated! Thanks for the recipe, will be trying my luck!!
Lass mich wissen, wie es läuft!
Hands down the best fruit bread I ever made. Made this twice this month.
Thanks for a great recipe. It’s a keeper.
Vielen Dank.
My favourite fruit bread!
That’s amazing! thank you so much.