Pane alla frutta secca (senza zuccheri aggiunti, preparazione in 10 minuti)

Questo Pane alla frutta secca is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.

Sommario

+ Visualizza altro- Visualizza meno

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Pane alla frutta secca

Questo Pane alla frutta secca is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.

5 da 12 voti

Stampa Review Salva Salvato!

Condividi su Facebook Pin Salva nell'e-mail

Tempo di preparazione: 15 verbale min

Tempo di cuocere: 25 verbale min

Tempo totale: 40 verbale min

Corso: Colazione, Dessert

cucina: Americano, francese

Dosi: 10 fette

Calorie: 168.2 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

1x2x3x

Ingredienti

US consuetudinario - Metrico

• ▢ 1 ¾ tazza Farina a lievitazione spontanea - (nota 1)
• ▢ 1 cucchiaini Cannella - (nota 5)
• ▢ ½ bicchiere Latte di mandorla - (nota 2)
• ▢ 2 cucchiai Olio d'oliva dal sapore delicato - (nota 3)
• ▢ ⅓ bicchiere Succo d'arancia - from 1 small orange (note 4)
• ▢ 1 cucchiaino da tè Estratto di vaniglia

Dried Fruit adds-on (note 6)

• ▢ ½ bicchiere Datteri Medjool - measured pitted and chopped
• ▢ ½ bicchiere Prugne secche - measured pitted and chopped
• ▢ ⅓ bicchiere Mirtilli Rossi Secchi
• ▢ ⅓ bicchiere Uva passa essiccata

Opzionale

• ▢ 1-2 cucchiaini Scorza d'arancia
• ▢ ½ bicchiere Noci - tritato

Istruzioni

• Preriscalda il forno a 200 °C (400 °F). Rivesti una teglia con carta da forno. Ungi leggermente la carta con olio spray da cucina. Metti da parte.
• 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.
• Cuocete il pane per 12 minuti sul ripiano centrale a 200 °C (400 °F), quindi abbassate la temperatura a 180 °C (350 °F) per 12-15 minuti, finché non sarà dorato all'esterno e uno stuzzicadenti inserito al centro non uscirà pulito.
• Let it cool down for 3 hours on a cooling rack before slicing.

Note

Note 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 guida alla conversione senza glutine per renderlo senza glutine.

Note 2: Oppure qualsiasi altro latte a vostra scelta, incluso il latte di soia o il latte d'avena.

Note 3: Or any light-flavor oil you love, like canola oil.

Note 4: Or swap for more almond milk if you don’t like orange flavors. Or try mandarin juice.

Note 5: Or pumpkin pie spices.

Note 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.

ArchiviazioneConservare il pane per 3 giorni a temperatura ambiente in una scatola ermetica oppure per 5 giorni in frigorifero.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Condividi su Facebook Ricetta Pino

Alimentazione

Servendo: 1fetta | Calorie: 168.2kcal | Carboidrati: 32.3g | Proteine: 3.2g | Grasso: 3.4g | Grassi saturi: 0.5g | Grassi polinsaturi: 0.5g | Grasso monoinsaturo: 2.2g | Sodio: 18.6mg | Potassio: 197.7mg | Fibra: 2.3g | Zucchero: 9.2g | Vitamina A: 98.8IU | Vitamina C: 4.9mg | Calcio: 32.3mg | Ferro: 0.5mg | Magnesio: 15.8mg | fosforo: 37.4mg | zinco: 0.3mg

Ingredienti e sostituzioni

Per preparare questa ricetta bastano pochi semplici ingredienti. Ecco come sceglierli e sostituirli.

• Farina a lievitazione spontanea – 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 guida alla conversione senza glutine per renderlo senza glutine.
• Cannella – This spice adds a warm, comforting flavor to your bread. You can also use pumpkin pie spices if you prefer a different blend.
• Latte di mandorla – 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.
• Olio d'oliva leggero – This adds moisture and a subtle richness to the bread. Any other light-flavor oil, like canola oil, works just as well.
• Succo d'arancia – 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.
• Estratto di vaniglia – 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.

• Datteri Medjool – 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.
• Prugne secche – These contribute natural sweetness, moisture, and a dense texture to the bread. Like dates, chop and measure them after pitting.
• Mirtilli Rossi Secchi – 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.
• Uva passa essiccata – These offer another layer of natural sweetness and chewiness.

How to Make Dried Fruit Bread

This recipe is super simple to whip up, here’s how in a few pictures.

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).

I consigli di Carine per la pasticceria

Ecco qualche altro consiglio per un pane perfetto.

• La forma conta – 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.
• Cambiamento di temperatura – 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.
• Rendere più interessante – 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.

Altre ricette di pane dolce

Pane alla pesca e banana

Pane alla banana e cocco

Pane alla banana e fragole

Pane alla torta di carote