Effortless Harvest Bread Fruit Nut

This cozy autumn bread is the one I keep coming back to as the weather turns chilly. It's loaded up with nuts and dried fruit, and you barely have to knead it. Letting it chill overnight makes for a rich, chewy bite and a crispy crust that crackles. Plus, your whole house will smell amazing while it bakes.

The first time I pulled this together, I was looking for something special to take to a get-together. It turned out homemade bread didn’t have to be complicated. Now I make it for cozy breakfasts and holiday gatherings whenever I want to impress (with pretty much no stress).

Inviting Ingredients

• Golden raisins: Soft little bites of sweetness hunt for juicy ones that feel flexible
• Dried cranberries: Tart and bright with a pop of color make sure they’re not coated in sugar or oil
• Orange zest and juice: Adds zing and helps balance the bread if you can, squeeze a fresh orange
• Flour (bread or all-purpose): Makes up most of the bread sift it for the lightest texture
• Salt: Brings out everything’s flavor and helps create structure use fine sea salt for easy mixing
• Rapid or instant yeast: Gets things rising fast just double-check it’s fresh
• Pecans or walnuts, chopped: Add crunch and a buttery flavor toast them first if you want them extra nutty
• Room temp water: Helps the yeast do its job gently warm or use straight from the tap, not hot

Simple Step Guide

Cool it down:

Once the loaf's baked, take it out and set it on a rack for at least an hour. This locks in moisture and lets the center finish up without getting gummy.

Final bake:

Pop off the lid after half an hour and check the color. Put it back in uncovered for another twenty-five to thirty-five minutes. You want a deep golden top and just past two hundred degrees inside. If the crust gets too dark, lay a piece of foil on top.

Slash and bake:

Grab a sharp knife and slice a line about six inches long, half an inch deep on top. Sprinkle on a little flour. Put the lid on, stick the pot (and dough) in a cold oven, set to four fifty, and bake for thirty minutes.

Second proof:

Spray a tad of oil right on the dough and shift it into the Dutch oven, parchment and all. Loosely cover with plastic and leave it somewhere warm for roughly two hours. When it’s set, it’ll have doubled and won’t spring back much when you nudge it.

Shape it up:

Lay out a twelve-inch square of parchment and spray lightly with oil. Dust your hands and counter with flour. Gently turn out the dough, sprinkle more flour, and fold the edges over a few times—just enough to form a ball. Flip it over so the seam’s underneath and place right on the parchment.

First rise:

Wrap the bowl tightly with plastic and keep it at room temp, about seventy degrees, for twelve to twenty hours. It should puff up to about double and look super bubbly on top.

Mix it together:

In a big bowl, whisk flour and salt. Drop in the yeast, orange zest, fruit, and nuts. Stir well. Now add the reserved juice plus cold water until you’ve got a cup and a half. Mix until you can’t see dry flour anymore, scraping down the sides to keep it all even.

Plump up the fruit:

Mix cranberries, raisins, and orange juice in a small bowl. Microwave for a minute or so until it’s hot. Let them soak for fifteen minutes, then drain, saving the juice. Top up with water to reach a cup and a half of liquid.

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Pecans always make me think of my grandma, sneaking them into every holiday treat. Here, I love the toasted flavor they bring. Now my family hangs around waiting for the first buttery slice, just like we used to do at her house.

Keeping It Fresh

This is best eaten within two days, but it’ll keep just fine if you wrap it up tight and leave it on the counter. You can slice and freeze extra toasts for a month easy. To freshen it up, let it thaw and warm in the oven for a few minutes before digging in.

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Easy Ingredient Swaps

Got no golden raisins Use regular or toss in some chopped dried apricots. Any nut works in place of pecans. Try almonds or hazelnuts. Lemon zest and juice can pinch-hit for orange if you’re out. A squeeze of honey or maple syrup makes it sweeter if you run low on fruit.

How To Serve It

Thick slices are unbeatable with a swipe of salted butter or honey. Toast it if you love extra crunch. It’s awesome for cheese platters, or add whipped ricotta and a handful of extra fruit for a treat.

Frequently Asked Questions

→ How can I keep it soft?

Once the bread cools down, wrap it up in plastic or slip it into a tight-sealed container. If you want to stash some long term, cut it and freeze the slices.

→ Is it cool to swap in other nuts or fruit?

For sure. Go for hazelnuts or walnuts instead of pecans, or add dried apricots or cherries in place of cranberries or raisins.

→ What’s the deal with the overnight rise?

Letting it sit overnight makes the bread more flavorful and gives you the best crumb and crispy edges.

→ What if I don’t have a Dutch oven?

Just use any heavy pot that can go in the oven and has a lid. It traps steam so the crust comes out right.

→ Can bread flour swap in for all-purpose?

Both are good! Bread flour gets you a slightly taller loaf that’s a bit more chewy.

→ Will I need to knead this dough?

Not much—just fold it softly to give it shape before popping it in the oven.