ito Tinapay na Pinatuyong Prutas 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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Tinapay na Pinatuyong Prutas
ito Tinapay na Pinatuyong Prutas 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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Servings: 10 hiwa
Mga Calorie: 168.2 kcal
Ingredients
- 1 ¾ tasa Harinang Kusang Tumataas - (tala 1)
- 1 ½ kutsarita kanela - (tala 5)
- ½ tasa Almond Milk - (tala 2)
- 2 tablespoons Banayad na Lasa ng Langis ng Oliba - (tala 3)
- ⅓ tasa Orange juice - from 1 small orange (note 4)
- 1 kutsarita Vanilla Extract
Dried Fruit adds-on (note 6)
- ½ tasa Medjool Dates - measured pitted and chopped
- ½ tasa Mga pinatuyong prun - measured pitted and chopped
- ⅓ tasa Tuyong mga kranberya
- ⅓ tasa Pinatuyong Pasas
Opsyonal
- 1-2 kutsarita Orange Zest
- ½ tasa Mga nogales - tinadtad
tagubilin
- Painitin ang oven sa 400°F (200°C). Lagyan ng parchment paper ang baking sheet. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
- 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.
- Ihurno ang tinapay sa loob ng 12 minuto sa gitnang rack sa 400°F (200°C), pagkatapos ay bawasan ang temperatura sa 350°F (180°C) sa loob ng 12-15 minuto hanggang sa maging ginintuang kayumanggi ang labas at malinis na lumabas ang tusok na itinusok.
- Let it cool down for 3 hours on a cooling rack before slicing.
Mga Tala
Tandaan 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 gabay sa pagpapalit na walang gluten para gawin itong gluten-free.
Tandaan 2O anumang gatas na gusto mo, kasama ang gatas ng soya o gatas ng oat.
Tandaan 3: Or any light-flavor oil you love, like canola oil.
Tandaan 4: Or swap for more almond milk if you don’t like orange flavors. Or try mandarin juice.
Tandaan 5O mga pampalasa para sa pumpkin pie.
Tandaan 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.
ImbakanItabi ang tinapay sa loob ng 3 araw sa temperatura ng kuwarto sa isang lalagyang hindi mapapasukan ng hangin o 5 araw sa repridyeretor.
Pagkain
Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 168.2kcal | Carbohydrates: 32.3g | Protina: 3.2g | Taba: 3.4g | Saturated fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated na taba: 2.2g | Sosa: 18.6mg | Potassium: 197.7mg | Hibla: 2.3g | Asukal: 9.2g | Vitamin A: 98.8IU | Bitamina C: 4.9mg | Calcium: 32.3mg | Iron: 0.5mg | magnesiyo: 15.8mg | Posporus: 37.4mg | Zinc: 0.3mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Harinang Kusang Tumataas – 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 gabay sa pagpapalit na walang gluten para gawin itong gluten-free.
- kanela – This spice adds a warm, comforting flavor to your bread. You can also use pumpkin pie spices if you prefer a different blend.
- Almond Milk – 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.
- Banayad na Langis ng Oliba – This adds moisture and a subtle richness to the bread. Any other light-flavor oil, like canola oil, works just as well.
- Orange juice – 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.
- Vanilla Extract – 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 Dates – 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.
- Mga pinatuyong prun – These contribute natural sweetness, moisture, and a dense texture to the bread. Like dates, chop and measure them after pitting.
- Tuyong mga kranberya – 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.
- Pinatuyong Pasas – 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).
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong tinapay.
- Mahalaga ang Hugis – 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.
- Pagbabago ng 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.
- Spice It Up – 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.
My favourite fruit bread!
That’s amazing! thank you so much.
Nagustuhan ito ng pamilya ko!
Salamat!
Carine, ito ang pinakamasarap na recipe na nasubukan ko!
How successful could one be making whole wheat self rising flour for this recipe?
You can always use wholewheat flour instead of wheat flour, if the recipe calls for self-rising flour don’t forget to add 1 1/2 teaspoon baking powder per cup of flour. But, keep in mind that wholewheat flour makes everything denser, and packed, less fluffy and moist because it has more fibers.
I have just made the Dried fruit bread. I’m a diabetic so look for refined sugar free recipes.
Honestly, this is the best cake/bread I’ve ever made and it is a staple for my husband and I. Thanks Claudine so much!!!!
Salamat sa iyo kaya magkano!
Dear Carene, my sincere apologies for using an incorrect name for you in this post. I’m getting old at nearly 80 so I don’t always get things right.
I wish you so much luck and love. Having baked all my life you are a ray of sunshine in my kitchen. Bless you. ☀️✨️
Thanks for this beautiful message!
Thank you for this beautiful message! Take care.
hi, my daughter is highly allergic to oranges could I use another juice such as apple or pineapple thank you
Absolutely! I would avoid lemon juice, because it will be too bitter.
Salamat sa pagbabahagi ng resipe na ito!
Ikinagagalak ko!
Nagustuhan ko!
Salamat!