Wine-Infused Dried Fruit Bread

Wine-Infused Dried Fruit Bread


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Show off your baking skills with this moist and fluffy bread! The bits and pieces of dry plums and raisins provide just enough sweetness, while the pecan nuts add a nice crunch factor.

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Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

6-8 servings


  • 2 1/2 sticks unsalted butter, softened
  • 3/4 C. dried plums
  • 3/4 C. chopped good-quality raisins
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1 C. sugar
  • 3 large eggs
  • 3 tsp. active dry yeast
  • 1/4 C. warm water
  • 3/4 C. molasses
  • 1/4 C. Port
  • 1 1/4 C. pecan nuts
  • 4 1/2 C. all-purpose flour

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Put oven rack in middle position and preheat oven to 325°F. Butter 6 (6- by 3 1/4- by 2-inch) metal loaf pans. Throw plums, raisins and wine in small saucepan and bring to a simmer. Set aside. In a food processor, pulse nuts, flour, salt, baking soda and spices. Using an electric mixer, beat together butter and sugar in a large bowl for about 4 minutes. Add eggs, one at a time, then the flour mixture and molasses. Separately, stir together yeast and warm water in a small bowl and let it stand for about 5 minutes. Add that to the bather, before stirring in the dry fruit and wine combo. Fill each pan and bake until the loaves become slightly brown, about 50 to 60 minutes. The bread last 5 to 7 days, at room temperature, so you’ll have something a sweet to pack for work all-week round.

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