Welcome, fellow food lovers! Today, I’m sharing a recipe that’s less of a single recipe and more of a golden key to a whole world of delicious, homemade quick breads. This is my go-to master recipe for a moist, tender, and incredibly versatile Fruit-and-Nut or Vegetable-and-Nut Bread. Think of it as your creative canvas! Whether you’re craving a sweet Cranberry-Pecan loaf for a holiday brunch, a wholesome Zucchini-Sunflower bread for an afternoon snack, or a classic Carrot-Walnut loaf, this recipe is your starting point. It’s simple, reliable, and the perfect way to use up seasonal produce. Let’s get baking!
Ingredients
• MAKES: 1 loafTIME: About 1 hour 15 minutes
• 4 tablespoons / 57g cold butter, cubed, plus more for greasing the pan
• 2 cups / 240g all-purpose flour
• 1 cup / 200g granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup / 180ml fruit juice (like orange or apple) or milk
• 1 tablespoon minced or grated orange or lemon zest
• 1 large egg
• 1 cup / approx. 150g any raw fruit or vegetable (berries, grated zucchini, chopped peaches, etc.)
• 1/2 cup / 60g chopped walnuts, pecans, or other nuts
Instructions
1. Preheat your oven to 350°F / 175°C. Generously grease a 9 x 5-inch loaf pan with butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the cold, cubed butter to the dry . Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
4. In a separate, smaller bowl, beat together the fruit juice (or milk), zest, and egg.
5. Pour the wet into the dry . Mix with a spatula just until the flour is moistened. The secret to a tender loaf is not to overmix—a few lumps are perfectly okay!
6. Gently fold in your chosen fruit and nuts.
7. Pour and spread the batter evenly into your prepared loaf pan. Bake for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan on a wire rack for 15 minutes before carefully removing it from the pan to cool completely.
Nutritional Information
• A Note on Nutrition
• Nutritional content will vary widely based on your choice of fruit, nuts, and liquid. This bread is a wonderful source of energy, with fiber from whole fruits and vegetables and healthy fats and protein from nuts. For a version with less added sugar, you can successfully reduce the sugar by up to 1/4 cup without affecting the texture too much. Using whole wheat flour will also boost the fiber content!
Pro Tips
• for the Perfect Loaf
• If using very juicy fruits like fresh peaches or berries, place the chopped pieces in a strainer and let them drain for at least 30 minutes to prevent a soggy loaf.
• To make muffins, divide the batter among 12 greased muffin cups. Increase the oven temperature to 400°F / 200°C and bake for 20 to 30 minutes.
• For an extra plump and flavorful dried fruit version, gently warm your juice and let the chopped dried fruit steep in it for 30 minutes before adding it to the batter.
• Go for whole grains! Substitute up to 1/2 cup / 60g of the all-purpose flour with whole wheat, buckwheat, or cornmeal for a denser, heartier loaf with a nutty flavor.
