St Patricks Day Fruit And Spice Bread Recipes
SUGARPLUM SPICE BREAD
I make Christmas Eve magical with hot cocoa and toasted slices of this fragrant, fruit-studded bread. My son and I combined several recipes to come up with this winner. -Jackie Brown, Tully, New York
Provided by Taste of Home
Time 1h
Yield 8 mini loaves (5 slices per loaf).
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add 4 cups flour, yeast, cardamom, salt, cinnamon and nutmeg. Heat milk to 120°-130°; add to creamed mixture and beat until moistened. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface. Sprinkle with fruit and raisins; knead until smooth and elastic, 6-8 minutes. Cover and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 8 portions. Shape into loaves. Place in 8 greased 5x3x2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool., For frosting, in a small bowl, cream butter and shortening. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Frost loaves.
Nutrition Facts : Calories 174 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
ST PATRICK'S DAY FRUIT AND SPICE BREAD
Adapted from a recipe by Sarah Cook in GoodFood magazine. Best eaten warm, freshly baked. It's best by far not to substitute any ingredient.
Provided by Zurie
Categories Quick Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 deg F.
- In a food processor, whizz the oats and butter together. (Can also be done with fingertips, saving you cleaning the processor!).
- Tip into a big bowl, and stir in the 2 flours, superfine sugar, baking soda, mixed spice, salt, raisins, dates and mixed peel.
- Pour over the buttermilk and vanilla, and stir in briskly with a wooden spoon.
- Tip on to a flour-dusted surface and gently form into a flattish ball. Transfer to a baking tin (cover it with baking paper first).
- Sprinkle over the dark brown sugar (any brown sugar will do) and press the sugar in, all over the top. To be traditional, cut a cross in the top of the bread.
- Bake for about 35 minutes, until crusty on the outside. Do test with a skewer, as ovens can vary a lot. Allow more baking time if necessary.
- Nicest if eaten warm, in thick slices, slathered with real butter!
Nutrition Facts : Calories 428.2, Fat 7.3, SaturatedFat 3.9, Cholesterol 15.2, Sodium 502, Carbohydrate 83.7, Fiber 4, Sugar 32.6, Protein 8.2
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