Summer Fruit Bread Recipes

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SUMMER PUDDING



Summer pudding image

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

300g strawberry
250g blackberry
100g redcurrant
500g raspberry
OR 1.25kg/2lb 12oz mixed berries and currants of your choice
175g golden caster sugar
7 slices day-old white bread, from a square, medium-cut loaf

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

FRESH FRUIT BREAD



Fresh Fruit Bread image

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

3/4 cup butter
1 1/4 cups sugar
3 eggs
8 ounces sour cream
1 teaspoon vanilla
3 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups blueberries or 2 cups peaches

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 FRUIT BREAD



Summer Fruit Bread image

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

1/2 cup blueberries or 1/2 cup blackberry (fresh or frozen)
2 1/2 teaspoons active dry yeast
2 1/4 cups bread flour
1 cup whole wheat flour
1/4 cup sugar
3 tablespoons powdered milk
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 cup chopped fresh ripe peaches or 1 cup nectarine
1 1/2 tablespoons unsalted butter
1 egg
2/3 cup water

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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Top Asked Questions

What is summer fruit yeast bread?
This Summer Fruit Yeast Bread is a lovely way to enjoy abundant, fresh Summer fruit is bread form. It's perfect for using up odds and end or slightly past it's peak Summer fruit. While the warmer Summer months certainly slow down my baking activities, they never really stop completely.
What fruits can I use to make fruit bread?
My bread here features fresh strawberries, blueberries, raspberries and blackberries, but you could certainly use any fruit you have around. Raspberries, apples, peaches, nectarines, plums etc. As this bread is glazed, it doesn't toast, but honestly, this one is at it's best eaten fresh, out of hand, with a smear of butter.
What desserts can you make with summer fruits?
And because summer fruits are so versatile, you can make several delicious dishes, such as cobblers, pies, cakes, and even sorbet. Grab your favorite fruits because you'll want to make these fresh fruit desserts all summer long. This easy-to-follow upside down cake recipe is sure to wow at your next potluck.
How do you make spiced fruit loaf?
Use spiced fruit loaf instead of white bread to line the basin. Heat sugar and water together, then gently cook 2 large peeled cored and chopped cooking apples for 5 mins until softened. Add 850g mixed blackberries, blackcurrants, redcurrants and raspberries and 1⁄2 tsp mixed spice and cook for a few mins until the fruit softens.

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