Fruit Nut Loaves

This sweet enriched bread machine loaf takes the basic sweet bread setting and turns it into something gift-worthy. Diced dried apricots and chopped pecans get tossed in late during the kneading cycle, after the dough has fully developed gluten structure but before the final rise. Warm notes of ginger and nutmeg perfume the entire loaf.

Add the fruit and nuts at the beep, not at the beginning. Tossing them in with the flour at the start means the kneading cycle pulverizes the apricots into the dough and shreds the pecans into a paste. Waiting for the beep keeps both ingredients intact as recognizable pieces in every slice.

Use bread flour rather than all-purpose. The higher protein content gives the loaf the structure it needs to hold up against the heavy fruit and nut additions, since lower-protein all-purpose flour produces a crumb that compresses around the mix-ins.

Ingredient temperature matters in bread machines. Use room temperature butter and egg, plus 80F (27C) milk and water. Cold ingredients slow down the yeast activation while hot ones can kill the yeast entirely.

Pro Tips

• Add ingredients in the order listed, which means wet first then dry then yeast for most machines
• Open the lid briefly during the first knead to check the dough consistency, it should form a smooth ball, add water or flour as needed
• Watch for the beep signaling time to add the apricots and pecans, missing it means broken-up mix-ins
• Let the loaf cool fully on a wire rack before slicing, warm bread crushes under a knife
• This loaf wraps beautifully for holiday gifts in parchment paper and ribbon

Variations

• Swap apricots for dried cranberries, golden raisins, chopped dates, or dried figs
• Use walnuts, almonds, or hazelnuts in place of pecans based on what you have
• Add a teaspoon of orange or lemon zest with the warm spices for citrus notes
• Brush the cooled loaf with a thin powdered sugar glaze for a sweeter finish