Fruit Bread Recipes For Bread Machine

Preview: This Bread Machine Fruit Bread with dried fruit is a great way to start your day. Mix and knead this recipe in a bread machine, then shape and bake it in your oven. This bread works well for breakfast toast, bread pudding, or French toast. The golden color is a sign of the richness provided by eggs. Bonus: It’s dairy-free.

Are you looking for a soft, sweet, and eggy bread recipe for chicken salad, ham salad, or turkey panini sandwiches? Or maybe you need bread for toast and jelly in the morning or for making French toast. How about a memorable peanut butter and jelly sandwich for lunch?

Bread

This fruit bread is similar to bread machine challah or bread machine brioche in that it makes wonderful French toast or bread pudding, as seen above.

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Adding fruit (or nuts) at the end of the kneading process preserves the fruit’s integrity. Many bread machines have a unique signal to tell you when to add fragile ingredients.

During the first minute of the mixing process, open the lid and check to make sure the paddles are engaged and the dough is starting to clump.

Look for the dough to stick to the sides, then pull away cleanly. The dough should be shiny and elastic. If it doesn’t stick at all, add liquid one tablespoon at a time. Allow the dough to absorb the moisture before deciding whether to add more.

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If the dough is too sticky and won’t pull away cleanly, add flour 1 tablespoon at a time, allowing the dough to absorb the flour before adding more.

Add the dried fruit in the last 5 minutes of kneading. You can add them earlier, but the paddles may pulverize the fruit. If you forget to add the fruit, you can always add it manually as you shape the dough after the DOUGH cycle is complete.

The dough should be double its original size at the end of the DOUGH cycle. If not, leave the dough in the machine to rise until it is doubled. (This happens most often in a cold kitchen.)

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I like to use a silicone baking mat because you pick up the whole mess, shake it out in the trash or sink, and throw it into the dishwasher or give it a quick swish through soapy water.

Lightly knead the dough and form it into a ball. If the dough seems bouncy and elastic, cover it with a tea towel and allow the dough to relax for 15-20 minutes before shaping.

Use your hands or a rolling pin to roll the dough into a rectangular shape. Take care to press out the bubbles on the edges.

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My dough is about 10½ inches wide because my pan is 10 x 5 inches. A 9 x 5-inch pan will also work.

Use your hands to roll the dough into a cylinder. Roll snugly without stretching. Brush away any excess flour to help prevent tunnels.

Place the dough into a nonstick loaf pan (10 x 5 inches or 9 x 5 inches) with the seam side down. Use your hands to press the dough into the corners and evenly distribute it across the length of the pan.

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Cover the bread and place the pan into a warm place (75-80˚F or 26˚C) for the final rise until it peeks over the side. I like to use cheap shower caps or a tea towel. Another option is to spray plastic wrap with oil.

Bread

Preheat a conventional oven to 350˚F (180˚C) for 15 minutes before you think your bread will be ready to bake. When using a nine or 10-inch loaf pan, the dough should barely peek over the top at the end of the final rise.

Allow the bread to sit in the loaf pan for 5-10 minutes. Turn out onto a wire rack to cool completely for an hour or as long as you can stand it. Slicing warm bread can result in crushed bread, but sometimes, it’s worth it. 😜

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You can, but the egg and sugar in the recipe will give you a golden-brown finish without a glaze. If you want to add a wash, brush the rolls with one egg yolk combined with one tablespoon of water and a pinch of salt.

Brioche is famous for containing lots of butter (more than double the fat in this recipe) and multiple eggs. Most instructions call for refrigerating the sticky dough, so it will be easier to shape. Challah is similar to this egg bread recipe, often dairy-free, and traditionally presented in a braided shape. All three of these bread recipes can be successfully mixed and kneaded in a bread machine, then baked in a conventional oven.

Yes. Since this bread will only stay fresh for a few days, double wrap it and store it in the freezer. Use within 3-4 weeks.

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If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

This recipe for Fruit Bread has a light texture that works well for bread pudding, sandwiches, and eating out of hand. Incidentally, it is dairy-free.

Cinnamon

Fruity Tea Loaf

The cinnamon raisin bread is especially delicious for breakfast when spread with butter or cream cheese. It's excellent served alongside brunch dishes like an egg casserole, and leftovers are good toasted or turned into cinnamon French toast. The bread freezes well, too.

“Raisins and cinnamon make a nice addition to this simple bread machine recipe. It’s great toasted with a slather of butter, and I bet it would make a great French toast too. Slice and freeze leftovers, if you have any.” —Carrie Parente

If you will be using the bread over the next three days, you can store it at room temperature in foil, plastic wrap, or a plastic bag. Choose a cool, dry place to keep your bread loaf.

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For longer storage, you canfreeze the bread. Place the cooled loaf in a storage bag in the freezer and label the bag with the date, contents, and a use by date three months in the future. Allow it to thaw at room temperature for an hour.

Often thought of as regular flour, all-purpose flour is a good substitute for bread flour, even in a bread machine. The difference between the two is that bread flour includes more gluten, which gives bread more rise. For the most part, you won't notice the difference when making this bread with all-purpose flour.

It is best to remove baked bread from the bread machine and pan as soon as possible. Many machines have a keep warm setting that lasts for about an hour. While it won't overbake the bread, the crust will get harder. The bigger concern is that the residual heat inside the machine can cause condensation and make the bread soggy. If you want fresh-baked bread ready for breakfast, utilize your bread machine's delayed start function. Set it to start early in the morning so you wake up to the lovely aroma of fresh-baked bread and a delicious meal.

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*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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Fruit loaf, which I feel should be more