Moroccan Spiced Fruit & Nut Bread

Name: Moroccan Spiced Fruit & Nut Bread
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 1 loaf (16 pieces) and 1/2 cup butter
Cuisine: Africa, Moroccan, Mediterranean
Ingredients: 1/2 cup chopped dried apricots; 1/2 cup chopped dates; 1/4 cup orange juice; 2 cups all-purpose flour; 1/2 cup sugar; 1/4 cup packed brown sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon crushed red pepper flakes; 2 large eggs, room temperature; 3/4 cup 2% milk; 1/4 cup unsalted butter, melted; 1 tablespoon grated orange zest; 1/3 cup sweetened shredded coconut; 1/4 cup chopped pecans; ORANGE BUTTER:; 1/2 cup unsalted butter, softened; 4 teaspoons confectioners' sugar; 2 teaspoons grated orange zest; 4 teaspoons orange juice

Total Time Prep: 30 min. Bake: 50 min. + cooling

Yield 1 loaf (16 pieces) and 1/2 cup butter

Test Kitchen Approved

Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. —Donna Marie Ryan, Topsfield, Massachusetts

Ingredients

1/2 cup chopped dried apricots
1/2 cup chopped dates
1/4 cup orange juice
2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 large eggs, room temperature
3/4 cup 2% milk
1/4 cup unsalted butter, melted
1 tablespoon grated orange zest
1/3 cup sweetened shredded coconut
1/4 cup chopped pecans
ORANGE BUTTER:
1/2 cup unsalted butter, softened
4 teaspoons confectioners' sugar
2 teaspoons grated orange zest
4 teaspoons orange juice

Directions

Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes.
In a large bowl, whisk flour, sugars, baking powder, salt and spices. In another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture.
Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.

Nutrition Facts

1 piece with 1-1/2 teaspoons butter: 238 calories, 12g fat (6g saturated fat), 50mg cholesterol, 186mg sodium, 32g carbohydrate (18g sugars, 2g fiber), 3g protein.

Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. —Donna Marie Ryan, Topsfield, Massachusetts

Recipe Creator