Fruit bread from Yulia Vysotskaya. Fruit bread

The name “gingerbread bread” very accurately reflects its essence. Pieces of fruit and a bouquet of spicy spices in the composition turn each slice into a multi-colored mosaic, and its aroma brings a feeling of celebration into the house. Easy to prepare and incredibly tempting in taste, this fruit bread will become a bright and memorable dessert both on holidays and on weekdays! Try it!

To make Sugar Free Vegan Gingerbread Bread, prepare the ingredients according to the list.

Cover the dates with hot water and let sit for a few minutes while you prepare the rest of the ingredients.

Prepare dry ingredients: sift and mix wheat and whole grain flour. Add baking powder, a pinch of salt, spices and cocoa. Sometimes I add 30-50 grams of melted dark chocolate to the dough and only 2 tsp. cocoa. This produces a slightly deeper chocolate flavor that dominates the rest, but chocolate fans will be delighted.

Mix liquid ingredients. Add pitted dates, banana pulp, vegetable oil and milk to a blender bowl. Grind until smooth.

Combine dry and liquid ingredients. Add a teaspoon of baking soda slaked in a teaspoon of vinegar and mix everything well. There is little liquid, so the dough will be quite thick.

Add the zest and pulp of the orange cut into pieces and 3 tbsp. dried fruits You can use any dried fruit, but I recommend choosing options with a sour taste.

Although the bread contains no sugar, the combination of dates, bananas and cocoa gives it a distinct sweet, chocolate taste. Orange and sweet and sour dried fruits perfectly complement this sweetness. My favorites are prunes and cranberries.

Then everything is as usual. Place the bread in a greased baking dish and bake for 40–60 minutes at 180 degrees. I cover the pan with foil. Check the readiness of the bread by piercing it with a wooden stick. Turn off the oven and leave the bread to warm in it for another 10 minutes.

Decorate the bread as desired. Cool and serve.

Juicy and fragrant vegan fruit bread “Gingerbread” is ready! Bon appetit!

  1. 1 Dissolve yeast and sugar in slightly warmed milk. Leave for 15–20 minutes in a warm place.
  2. 2 Boil dried pears, dried apples and prunes in a small amount of water for 1-2 minutes after boiling. Then place the fruit in a colander and let the water drain. Cut everything into cubes.
  3. 3 Mix wheat flour and bran flour, add butter, egg, milk with yeast and knead the dough. Cover it with a towel and place it in a warm place for 2-3 hours.
  4. 4 Mix the fruits from step 2, add chopped hazelnuts, almonds (reserving some for decoration), raisins, chopped figs and dates, pumpkin seeds, candied fruits, cinnamon, chopped cloves and pepper.
  5. 5 Punch down the dough and divide into two parts. Roll out one, and mix the second with dried fruits and form a loaf.
  6. 6 Place the loaf in the middle of the layer and pinch the edges. Place the product on a parchment-lined baking sheet. Lubricate the baked goods with the fruit broth left over from cooking apples, pears and prunes. Then brush the bread with yolk and garnish with almonds. Place the baking sheet in an oven preheated to 180 degrees for 50–60 minutes.

25 options for preparing the “fruit bread” recipe step by step with photos on the website

Ingredients (14)
ground ginger - 5 g
ground cinnamon - 5 g
ground nutmeg - 5 g
wheat flour - 175 g
dried apricots - 75 g
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Ingredients (11)
flour - 150 g
brown sugar - 150 g
oat bran - 110 g
dried figs - 100 g
dried apricots - 100 g
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Ingredients (13)
Wheat flour 500 g
Milk 250 ml
Butter 60 g
Sugar 40 g
Chicken egg 3 pieces
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Ingredients (10)
400 g white flour
½ tsp salt
grated zest of ½ lemon
1 sachet instant dry yeast, about 10 g
85 g dried apricots, coarsely chopped
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Ingredients (6)
400 g second grade wheat flour + a little more for rolling out the dough
½ tsp. salt
grated zest of ½ lemon
1 packet of dry yeast
80 g each of dried apricots, prunes, figs and dried pears
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koolinar.ru
Ingredients (16)
Leaven:
Raisins 1 handful.
Half a glass of flour + for feeding (read the recipe)
Water half a glass + ¼ glass for each day of fermentation
Honey 1 teaspoon + half teaspoon for each feeding day
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povarenok.ru
Ingredients (17)
Ready dish -
Melon
Banana
Orange
Apple
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koolinar.ru
Ingredients (15)
1 serving of sweet dough
150 g candied cherries
50g fresh grated zest of 2 large lemons and 2 large oranges
2 full tbsp. rum (it was cognac)
125 g almonds + a little more for decoration
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smak.ua
Ingredients (17)
Flour... 1 kg
Honey... 200 g
Yeast... 100 g
Egg... 3 pcs.
Butter... 200 g
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webspoon.ru
Ingredients (13)
Water 240 ml
Dry yeast 6 g
Light raisins 70 g
Dry coriander 1 tsp.
Dried apricots 60 g
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yummybook.ru
Ingredients (30)
8 pcs (120g) dried apricots
100g dried cherries
50g dried cranberries
100g small dark raisins
several candied kumquats

Not bread, but a little tasty happiness!

Products for 1 brick-shaped bread 30 cm long

  • 125 g dry figs
    125 g raisins
    150 g dried cranberries
    350 ml apple juice
    2-3 tbsp. Roma
    1 orange
    50 g hazelnuts
    50 g walnuts
    100 g ground almonds
    250 g flour (either spelled or wholemeal flour)
    2 tsp baking powder
    2 tsp ground cinnamon
    2 tbsp. honey + 1-2 tsp. honey (for greasing the finished bread)

Cooking

1. cut into small pieces.
2. Soak the fruit pieces in apple juice and rum for 30 minutes.
3. Heat the stove to 170°C.
4. Wash the orange. Remove the zest using a fine grater. Squeeze out the juice.
Add to dried fruits.
5. Roughly chop the nuts and fry a little in a dry frying pan.

Knead the dough.
7. Grease the mold. Lay out with baking paper.
8. Place the dough in the mold and smooth it out.
9. Bake for 50-60 minutes.
Make a test with a splinter.

Serve well cooled.

Fruit bread tastes best after 2-3 days; it should be wrapped in foil or placed in a metal box with a lid.

*** Dried fruits can be selected to suit your taste!
*** If you like, you can leave the nuts whole!
*** Fruit bread can be stored for a very long time...

Fruit rye bread

Ingredients

300 g wheat flour, 150 g rye flour, 2 tsp. dry yeast, 100 g seedless raisins, 80 g dried apricots, 80 g pitted prunes, 50 ml rum, 4 tbsp. l. cocoa, 1 tsp. ground ginger root, 250 ml water, 1 egg yolk, 1 tbsp. l. heavy cream, 2 tbsp. l. sugar, 1 tsp. salt

Cooking method

Dilute the yeast with water, add flour, sugar, salt, stir until a homogeneous mass is formed and put in a warm place for 2 hours.

Add ginger root and cocoa to the dough, mix and put in a warm place for 15 minutes.

Chop the dried fruits, combine with the dough and knead until it comes off your hands. Then place on baking paper, give it a round shape and brush with egg yolk.

Bake in the oven for 30–35 minutes.

Combine the cream with rum, mix thoroughly and brush the top of the finished bread.

From the book Your Bakery author Maslyakova Elena Vladimirovna

Bread made from rye flour Required: 6 cups rye flour, 2 1/2 cups water, 1/2 tsp. sugar, 70 g yeast, salt. Method of preparation. Dissolve the yeast in a glass of warm water, add sugar and a glass of sifted rye flour. Mix everything well and place the dough in a warm place

From the book Baking delicious bread and buns at home author Kostina Daria

Rye bread with syrup (sweet and sour bread)

From the book All about homemade bread. The best home baking recipes author Babkova Olga Viktorovna

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From the book Buns, pies, cakes by Savi Ida

Rye bread with sorrel Ingredients Rye flour - 500 g, dry yeast - 1 tbsp. l., water - 150 ml, sorrel - 1 bunch, vegetable oil - 1 tbsp. l., egg - 1 pc., sugar - 1 tsp., salt - 0.5 tbsp. l. Method of preparation 1. Wash and chop the sorrel.2. Dissolve yeast and sugar in water and leave

From the book Bread Maker. 350 new recipes author Krasichkova Anastasia Gennadievna

RYE BREAD WITH SYRUP (SWEET AND SOUR BREAD) ? l yogurt, 35 g yeast, 1 teaspoon sugar, 1 glass syrup, 1 tbsp. spoon of cumin, ? Art. spoons of anise, 1 tbsp. a spoonful of grated orange or tangerine zest, 1 teaspoon salt, 50 g vegetable oil or fat, 700-800 g rye flour, 400 g

From the book Baking for the Holidays and Every Day author Kashin Sergey Pavlovich

Norwegian rye bread Ingredients: 150 g rye flour, 300 g wheat flour, 1 1/2 tablespoons cumin, 2 teaspoons butter, 2 tablespoons black molasses, 1 tablespoon dry milk, 2 teaspoons dry yeast, 1 1/2 teaspoon salt. Method of preparation:

From the book Bread Maker. Unsweetened bread recipes author Kashin Sergey Pavlovich

Fruit rye bread Ingredients 300 g wheat flour, 150 g rye flour, 2 tsp. dry yeast, 100 g seedless raisins, 80 g dried apricots, 80 g pitted prunes, 50 ml rum, 4 tbsp. l. cocoa, 1 tsp. ground ginger root, 250 ml water, 1 egg yolk, 1 tbsp. l. heavy cream, 2 tbsp. l. Sahara,

From the book Multicooker. Unsweetened baked goods author Kashin Sergey Pavlovich

Norwegian rye bread Ingredients: 150 g rye flour, 300 g wheat flour, 1 1/2 tablespoons cumin, 2 teaspoons butter, 2 tablespoons black molasses, 1 tablespoon dry milk, 2 teaspoons dry yeast, 1 1 / 2 teaspoons salt.

From the book Cooking in a Bread Machine author Kalugina L.A.

Ukrainian rye bread Ingredients: 450 g wheat flour, 230 g rye flour, 150 ml milk, 2 tablespoons unrefined sunflower oil, 2 teaspoons dry yeast, 1 tablespoon sugar, 1 tablespoon horseradish sauce with lemon, 2 teaspoons spoons of salt.

From the book Multicooker. 1000 best recipes. Fast and helpful author Vecherskaya Irina

Rye bread Ingredients 600 g rye flour, 150 g kefir, 30 g yeast, salt, sugar, caraway seeds, sesame seeds, cinnamon, 100 ml water. Method of preparation Place a dough of yeast, sugar and 1 tablespoon of flour, diluted in warm water, and soak it 15 minutes. Mix the dough, salt,

From the book of 50,000 selected recipes for a slow cooker author Semenova Natalya Viktorovna

Rye bread with caraway seeds Ingredients for 700 g Rye flour – 2 cups Wheat flour – 1.5 cups Milk – 250 ml Water – 125 ml Sugar – 1 tablespoon Salt – 1.5 teaspoons Dry yeast – 1.5 teaspoons In the dispenser: Cumin – 2 tablespoons Method of preparation: Bake according to the main method

From the book Cooking in a Bread Machine. The best recipes and secrets of home baking author Shumov A. A.

Rye garlic bread Ingredients for 650 g Rye flour – 300 g First grade wheat flour – 200 g Water – 240 ml Salt – 0.5 teaspoon Sugar – 1 tablespoon Dry yeast – 1.5 teaspoon Vegetable oil – 1 tablespoon Butter – 1 tablespoon Garlic – 3

From the author's book

Rye bread with pepper Ingredients for 650 g Rye flour – 300 g Wheat flour – 150 g Water – 200 ml Small bell pepper pod – 1 pc. Salt – 1 teaspoon Sugar – 1 tablespoon Dry yeast – 1.5 teaspoon Vegetable oil – 1.5 tablespoon Method

From the author's book

Rye bread Ingredients 450 g rye flour, 50 g wheat flour, 350 ml milk, 10 g dry yeast, 70 ml water, 1 tsp sugar, 2 tsp salt. Preparation: Mix flour, yeast, salt and sugar in a bowl. Heat milk and water and pour into the mixture in a thin stream, kneading the dough. Then the dough

From the author's book

Rye bread 600 g rye flour, 150 g kefir, 30 g yeast, 100 ml water, sugar, cumin, sesame seeds, cinnamon, salt. Place a dough of yeast, sugar and 1 tablespoon of flour, diluted in warm water, and let it stand for 15 min. Mix the dough, salt, kefir in a saucepan, stir in the flour. Don't knead

From the author's book

Rye bread with caraway seeds Ingredients: 250 g rye flour, 400 g first-grade wheat flour, 1 tablespoon olive oil, 2 tablespoons milk powder, 2 teaspoons caraway seeds, 2 tablespoons sugar, 2 teaspoons dry instant yeast, 1 teaspoon salt. Way