FRESH FRUIT BREAD
A wonderful bread adaptable to any season of the year. It freezes well. One of my most requested recipes.
Provided by Sharon123
Categories Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
- Carefully fold in fruit.
- Pour into two prepared bread pans and bake at 350° for one hour.
- This recipe may be doubled.
- Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
- Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.
SUMMER PUDDING
This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
- Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
- Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
- Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.
Nutrition Facts : Calories 248 calories, Fat 1 grams fat, Carbohydrate 57 grams carbohydrates, Sugar 43 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.45 milligram of sodium
30 DELICIOUS FRUIT BREADS YOU'LL LOVE
From zesty lemon and sweet banana to tropical coconut and mango, this list of fruit bread recipes will cure that mid-morning slump after just one bite.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious fruit bread recipe in 30 minutes or less!
Nutrition Facts :
PEACH AND BERRY SUMMER PUDDING
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
- Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
- Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.
SUMMER FRUIT BREAD
Make and share this Summer Fruit Bread recipe from Food.com.
Provided by Aunt Willie
Categories Yeast Breads
Time 20m
Yield 1 "1.5 pound loaf"
Number Of Ingredients 13
Steps:
- If the blueberries or blackberries are fresh, freeze them so they will not get too mushy in the bread dough.
- Add all ingredients except the berries in the order suggested by your bread machine and process on the basic bread cycle.
- At the beep (or before final knead and rise), add the berries.
Nutrition Facts : Calories 2113, Fat 35, SaturatedFat 17.5, Cholesterol 280.6, Sodium 2510.4, Carbohydrate 393.4, Fiber 29.6, Sugar 82.4, Protein 64.3
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GLAZED SUMMER FRUIT YEAST BREAD - SEASONS AND SUPPERS
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5/5 (2)Total Time 3 hrs 10 minsCategory BreadCalories 231 per serving
- Heat the milk in a small saucepan until bubbles begin to form, then add the butter. Stir to melt butter completely, then remove from heat. Set aside to cool to lukewarm.
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine 2 cups of the flour, yeast, salt and brown sugar and mix together well. Add water, egg, and lukewarm milk/butter mixture and mix thoroughly. Begin adding more flour, a bit at a time, until a soft, moist (but not sticky) dough forms. Place dough into a greased bowl, cover, and let rise until doubled, about an hour.
- Remove dough to a lightly floured surface and gently press down to deflate dough. In a large bowl, mix together the white sugar and cinnamon. Using a sharp knife, cut the dough into 1-inch-ish irregular pieces and place into bowl with sugar. Toss dough in sugar to coat.
- Grease two 8x4-inch loaf pans (or one 4x12-inch loaf pan, like I used). Divide chopped dough between the two prepared pans, scattering fresh berries in between the dough pieces as you fill up the pans, and then scattering some on top. Cover loaves with greased plastic wrap and set out to rise until almost doubled, 30-45 minutes.
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