This bread was developed from the desire to use leftover dried fruit from our wrapped chicken recipe. The fruit sweetens the bread naturally, without the need for sugar. Plus, the yogurt and pecans addd a little protein. We find the cinnamon, nutmeg, and fig/cranberry/apricot fruit mixture to be bright and wintery.
Add a glass of milk or a cup of yogurt and you have a complete breakfast or snack!
Processed Fruit Blend:
Place 1 cup of dried fruit in a medium sized bowl. Pour boiling water over the fruit mixture until the fruit is completely submerged. Let sit covered for 15 minutes, then pulse in food processor to desired consistency.
1.5 cups whole wheat flour
1/2 tsp baking powder
3/4 tsp baking soda
1.5 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
3/4 cup dried fruit mixture: we used apricots, figs, and cranberries
1/2 tsp vanilla
3/4 cup pecans, toasted to bring out the flavor
1/3 cup plain Greek yogurt
1/3 cup coconut oil (or oil of your preference)
- Preheat oven to 325 F.
- In a large bowl, mix the first 5 ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, salt).
- In a separate bowl, mix the remaining ingredients.
- Slowly pour the wet ingredient mixture into the large bowl with the flour and gently fold together until blended.
- Pour batter into a greased loaf pan, and place in the oven.
- Bake for about 40-55 minutes, until edges are brown and toothpick comes out clean.
- Remove from pan and allow to cool on wire rack.
We certainly wanted to find a way to reuse the yummy fruit mixture from our other recipe because it's packed with nutrients! The figs in particular are a great source of fiber and prebiotics which keep your child's gut healthy, and running smoothly.