Golden Fruit & Nut Sweet Bread

This Golden Fruit & Nut Sweet Bread is a delightful fusion of tender, buttery dough swirled with an abundance of dried fruits and crunchy walnuts. Its soft, slightly sweet crumb is enriched by the warmth of lukewarm milk and melted butter, while pockets of cranberries, golden raisins, and brown raisins add bursts of tang and chew. This recipe harnesses the power of yeast to create a light, airy loaf that feels as indulgent as a pastry but is simple enough for an everyday treat. Whether enjoyed warm from the oven with a pat of butter, sliced on a breakfast board alongside cheeses, or served as a snack with afternoon tea, this fruit and nut loaf is destined to become a household favorite.

Preparation and Baking Times
Preparation Time: 20 minutes active + 1 hour 10 minutes rising
Baking Time: 25–30 minutes
Total Time: Approximately 1 hour 55 minutes

Yield and Cuisine
Yield: 1 standard loaf or 8–10 rolls
Cuisine: European-inspired enriched bread

Ingredients
For the Dough:

• 300 ml lukewarm milk (about 1¼ cups)

• 100 g granulated sugar (½ cup)

• 9 g (1 tbsp) instant dry yeast

• 1 large egg

• 50 g melted butter (3 tbsp)

• 600 g all-purpose or bread flour (about 4¾ cups)

• 4 g fine salt (1 tsp)

For the Mix-Ins:

• 3–4 tbsp dried cranberries

• 3–4 tbsp brown raisins

• 3–4 tbsp golden raisins

• 3–4 tbsp chopped walnuts

For the Finish:

• 2 tbsp granulated sugar, for sprinkling

• Softened butter, for brushing

• Egg wash: 1 egg yolk mixed with 1 tbsp milk

Directions

1. Activate the Yeast: In a large bowl, whisk together lukewarm milk, sugar, and instant yeast. Let stand 5–10 minutes until the surface is foamy.

2. Build the Dough: Add the egg, melted butter, and salt to the yeast mixture. Stir to combine. Gradually incorporate the flour, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms.

3. Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 6–7 minutes.

4. Fold in Fruits & Nuts: Flatten the dough slightly and scatter the cranberries, brown raisins, golden raisins, and chopped walnuts over it. Fold and knead gently until the mix-ins are evenly distributed throughout the dough.

5. First Rise: Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.

6. Shape the Loaf or Rolls: Punch down the risen dough and transfer to a floured surface. For a loaf, shape into a log and place in a greased 9×5 inch loaf pan. For rolls, divide into 8–10 equal pieces, shape into balls, and arrange in a greased baking dish.

7. Second Rise: Cover and let rise for 30 minutes until puffy and nearly doubled. Preheat the oven to 180 °C (350 °F).

8. Finish & Bake: Brush the top of the loaf or rolls with egg wash, sprinkle evenly with 2 tbsp sugar, and bake for 25–30 minutes, or until golden brown and hollow-sounding when tapped.

9. Brush with Butter: Remove from oven and immediately brush the crust with softened butter for a tender, glossy finish. Cool in pan for 10 minutes, then transfer to a wire rack before slicing.

Nutritional Information
Per slice (1 inch from a 10-slice loaf):

• Calories: 220 kcal

• Protein: 5 g

• Carbohydrates: 35 g (sugars 10 g, fiber 2 g)

• Fat: 6 g (saturated fat 3 g)

• Sodium: 150 mg

Origin and Popularity
Enriched fruit breads trace back to European traditions where dried fruits and nuts preserved the harvest’s flavors through winter. Panettone from Italy, stollen from Germany, and Irish barmbrack all share the concept of sweet dough studded with fruits. This Golden Fruit & Nut Sweet Bread is a modern take on those centuries-old recipes, adapted for home cooks seeking a straightforward, no-fuss loaf. Its balanced sweetness and versatile format have made it increasingly popular for holiday spreads, brunch gatherings, and everyday breakfasts around the globe.

Reasons to Love It
• Simple Ingredients: Pantry staples transform into a bakery-quality loaf.
• Textural Delight: Soft crumb contrasted by chewy fruits and crunchy nuts.
• Versatile: Perfect with butter, jam, cream cheese, or plain.
• Make-Ahead Friendly: Dough can be refrigerated overnight for fresh morning baking.
• Kid-Approved: Sweet flavor with hidden nutrients makes it a hit with all ages.

Health Benefits
• Whole-Food Nutrients: Dried fruits provide fiber, iron, and antioxidants.
• Protein and Healthy Fats: Walnuts add omega-3s and plant protein.
• Home Baking: Avoids additives and preservatives found in store breads.
• Yeast Fermentation: Potentially easier to digest and more nutrient-bioavailable due to fermentation.
• Controlled Sweetness: You decide the sugar level, making it suitable for balanced diets.

Serving Suggestions
• Breakfast Board: Serve slices alongside Greek yogurt, fresh fruit, and boiled eggs.
• Tea Time Snack: Pair with herbal tea or coffee for an afternoon pick-me-up.
• Savory Contrast: Top with cream cheese and smoked salmon for a gourmet twist.
• Dessert Upgrade: Warm a slice and drizzle with honey, serve with vanilla ice cream.

Cooking Tips
• Milk Temperature: Lukewarm milk (30–35 °C) ensures optimal yeast activation without killing the yeast.
• Even Distribution: Spread fruits and nuts evenly to avoid clumps; folding gently preserves dough structure.
• Proofing Spot: Use your oven with the light on or near a radiator for a consistent warm environment.
• Avoid Overbaking: Check at 25 minutes; remove once golden to keep the crumb tender.
• Clean Slice: Use a serrated bread knife and a gentle sawing motion to prevent tearing.

Variations
• Spiced Version: Add 1 tsp cinnamon and ½ tsp nutmeg for a warm, spiced loaf.
• Citrus Zing: Stir in 1 tbsp grated lemon or orange zest for bright citrus notes.
• Seed Mix: Replace walnuts with a mix of pumpkin and sunflower seeds for a nut-free twist.
• Chocolate Fusion: Fold in 100 g dark chocolate chips instead of or alongside raisins.
• Gluten-Free: Use a gluten-free flour blend and xanthan gum to mimic dough elasticity.

Make-Ahead and Storage
Assemble the dough through Step 4, then cover and refrigerate overnight. The slow rise develops deeper flavor. In the morning, shape, proof, and bake as directed. Store cooled bread in an airtight container at room temperature for 2 days; freeze individual slices wrapped in plastic for up to 1 month. Thaw at room temperature or toast directly from frozen.

Conclusion
This Golden Fruit & Nut Sweet Bread combines the heritage of European fruit loaves with the ease of modern home baking. Its tender, enriched crumb, studded with tangy cranberries, sweet raisins, and crunchy walnuts, makes each slice a sensory delight. With simple steps, everyday ingredients, and endless customization options, this recipe invites you to bake more often and impress loved ones at breakfast, brunch, or teatime. Try it once, and you’ll understand why this loaf belongs in your repertoire of comforting, crowd-pleasing breads.

Frequently Asked Questions

1. Can I substitute milk with water?
   Yes, but milk adds richness and helps the crust brown; if using water, consider adding a bit more butter.

2. What if my dough is too sticky?
   Add flour 1 tbsp at a time during kneading until it becomes manageable but still slightly tacky.

3. How do I know the bread is fully baked?
   It should be golden on top and sound hollow when tapped; an internal temperature of 90 °C (195 °F) is ideal.

4. Can I use active dry yeast instead of instant?
   Yes—proof it in lukewarm milk first (5–10 minutes) before adding other ingredients.

5. My bread is dense—why?
   Underproofing, insufficient kneading, or too much flour can all lead to density; ensure proper rise and dough development.

6. How do I prevent fruits from sinking?
   Toss dried fruits lightly in flour before folding in; this helps them stay suspended in the dough.

7. Is it possible to make this dairy-free?
   Use plant-based milk, coconut oil or vegan butter, and replace the egg with a flax egg.

8. What’s the best way to slice without crumbling?
   Use a sharp serrated knife, letting the blade do the work with gentle sawing motions.

9. Can I bake in a bread machine?
   Yes—add ingredients in order recommended by your machine, using the dough cycle, then bake separately.

10. How do I store leftovers longer?
    Refrigerate wrapped bread for up to 5 days or freeze slices in airtight bags for up to one month.