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Easy Fruit and Pecan Sweet Bread

Special thanks to: IB, Bemidji, MN Servings: 12 Directions: 1 Package date bread mix 1/2 cup jumbo raisins 1 cup coarsley chopped Surratt Farms Pecans 1/2 cup diced dried apricots 1/2 cup chunky chocolate pieces 1 teaspoon vanilla extract 1 cup water 2 Tablespoons oil 2 eggs Mix fruit, nits, and chocolate with date bread mix. Mix water, oil, vanilla,and eggs in a small bowl. Mix dry ingredients with liquid mixture, blend well. Pour into a 9x5 loaf pan that is greased and lightly floured. Bake at 375 degrees 50 to 60j minutes or until toothpick inserted in center comes out clean. Special Notes: I like to sprinkle cinnamon sugar on top before baking. (1 cup sugar and 1 to 2 teaspoons cinnamon) This bread freezes very well. Great for an on-the-go breakfast.

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