If you love breads that tell a story with every bite, then the Mediterranean Harvest Bread with Fruit and Nuts Recipe is about to become your new favorite. This beautifully rustic loaf combines the hearty wholesomeness of whole wheat flour with the natural sweetness of dried figs, apricots, and golden raisins, all rounded out by the satisfying crunch of walnuts and pistachios. Each slice offers a harmonious blend of textures and flavors that dance merrily on your palate, making it perfect for breakfast, a cozy afternoon snack, or as a charming accompaniment to your cheese board. The subtle hint of cinnamon adds a warm whisper of spice, making this bread as inviting as a sunset over the Mediterranean coast. Trust me, once you try this recipe, you’ll see why the Mediterranean Harvest Bread with Fruit and Nuts Recipe is such a treasured kitchen gem.
Ingredients You’ll Need
Assembling this bread is delightfully simple with just a handful of ingredients, each playing a crucial role in building the perfect texture, flavor, and appearance. From the foundational flours to the luxurious mix of dried fruits and nuts, every element brings something special to the loaf.
- 3 cups all-purpose flour: Provides structure and creates a soft, tender crumb essential for this bread.
- 1 cup whole wheat flour: Adds wholesome earthiness and a hearty texture, giving the bread its rustic character.
- 2¼ teaspoons active dry yeast (1 packet): The natural leavening that makes the bread rise light and airy.
- 1½ teaspoons salt: Enhances flavor and balances the sweetness of the fruit.
- 1½ cups warm water (110°F): Activates the yeast and hydrates the dough perfectly for a soft texture.
- 2 tablespoons olive oil: Adds moisture and a subtle Mediterranean richness to the bread.
- ½ cup chopped dried figs: Brings deep, fruity sweetness and chewy bites throughout the loaf.
- ½ cup chopped dried apricots: Brightens the flavor with a sunny, tangy touch.
- â…“ cup golden raisins: Offers tiny bursts of natural juice and sweetness.
- ½ cup chopped walnuts: Gives crunchy texture and a slightly bitter note that pairs beautifully with the fruit.
- ½ cup chopped pistachios: Adds vibrant color and buttery flavor that makes this bread visually stunning and delicious.
- 1 tablespoon honey: Balances the dough with a hint of natural sweetness and helps with browning.
- 1 teaspoon ground cinnamon (optional): Infuses warm, aromatic spice that makes this bread especially cozy.
How to Make Mediterranean Harvest Bread with Fruit and Nuts Recipe
Step 1: Prepare Your Dough
Start by mixing the all-purpose flour, whole wheat flour, salt, and yeast in a large bowl. This dry mix is the foundation of your bread’s structure. Then add the warm water, olive oil, and honey, stirring with a wooden spoon or a dough hook until a sticky dough forms. The warmth of the liquid activates the yeast and begins the magic of rising. Once combined, gently fold in the chopped dried figs, apricots, raisins, walnuts, and pistachios so that the fruits and nuts are evenly distributed throughout the dough. If you want a hint of spice, now is the time to sprinkle in that cinnamon. This step ensures every bite is packed with delicious morsels.
Step 2: Knead Until Smooth and Elastic
Turn your dough out onto a floured surface and knead for about 8 to 10 minutes. This part is crucial because kneading develops the gluten network that traps air and gives bread its chewy texture. Add a little extra flour if the dough feels too sticky, but be careful not to overdo it—your dough should remain slightly tacky. The perfect dough is smooth, elastic, and springs back when poked.
Step 3: First Rise
Place your kneaded dough into a lightly oiled bowl and cover it with a warm, damp towel or plastic wrap. Find a cozy, draft-free spot in your kitchen and let the dough rise for 1 to 1½ hours. During this time, the yeast works its magic and the dough doubles in size, creating that tender, airy crumb you’re aiming for.
Step 4: Shape and Second Rise
After the dough has risen, gently punch it down to release excess gas. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet or into a lightly greased loaf pan. Cover again and let it rise for about 30 minutes until puffy. Scoring the top of the loaf with a sharp knife before baking not only adds a beautiful design but also helps control how the bread expands in the oven.
Step 5: Bake to Golden Perfection
Preheat your oven to 375°F and bake the bread for 35 to 40 minutes. The crust should turn a warm, golden brown, and if you tap the bottom of the loaf, it should sound hollow—this is a classic sign that your bread is perfectly baked. Remove it from the oven and allow it to cool on a wire rack, letting the flavors settle before you slice into that gorgeous fruity, nutty loaf.
How to Serve Mediterranean Harvest Bread with Fruit and Nuts Recipe
Garnishes
This bread is a showstopper on its own, but why not elevate it? A spread of softened honey butter or a drizzle of high-quality extra virgin olive oil brings out the warmth and sweetness of the fruit while enhancing the nutty undertones. For a festive touch, sprinkle a few toasted nuts on top right before serving for extra crunch and flair.
Side Dishes
Pair your Mediterranean Harvest Bread with Fruit and Nuts Recipe alongside creamy cheeses like brie, ricotta, or tangy goat cheese for an irresistible contrast. It’s also delightful with a bowl of slow-roasted tomato soup or a fresh, herbaceous salad for a wholesome midday meal or light dinner.
Creative Ways to Present
Slice this bread thickly for a rustic sandwich or cut into smaller cubes for a charming bread basket at your next gathering. Toasted slices topped with ricotta and a drizzle of honey make a divine appetizer. For brunch, serve with fresh fruit and yogurt to bring the flavors of the Mediterranean right to your table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or store it in an airtight container to keep it moist and prevent it from drying out. It stays fresh at room temperature for 2 to 3 days—perfect for enjoying every bit of that harvest goodness.
Freezing
If you want to keep this bread longer, freezing is a great option. Slice it before freezing so you can easily pull out a slice or two as needed. Wrap the bread in foil and then place it in a freezer bag to avoid freezer burn. It stays delicious for up to 3 months in the freezer.
Reheating
To bring back that fresh-baked feeling, reheat slices in a toaster or warm the whole loaf in a 350°F oven for 10 to 15 minutes. This refreshes the crust and revives the lovely aromas of fruit and nuts.
FAQs
Can I substitute the nuts in this recipe?
Absolutely! While walnuts and pistachios add wonderful flavor and texture, you can swap them with pecans, almonds, or even hazelnuts depending on your preference or what you have on hand. Just chop them roughly to maintain the delightful crunch.
What other dried fruits can I use?
Feel free to get creative with dried fruits. Dates, cranberries, or even chopped dried cherries work beautifully and offer different notes of sweetness and tartness. Mix and match to suit your taste or seasonal availability.
Do I have to use cinnamon in the Mediterranean Harvest Bread with Fruit and Nuts Recipe?
Cinnamon is optional but highly recommended if you enjoy a hint of warm spice that complements the fruit and nuts. If you’re not a fan, skip it or try other warm spices like nutmeg or allspice for a different twist.
Can I make this bread gluten-free?
Since this recipe relies heavily on wheat flours for structure, it’s not suitable for gluten-free baking without significant adaptations and gluten-free flour blends. If needed, look for a gluten-free fruit and nut bread recipe specifically designed to maintain the texture you love.
How long does the dough need to rise?
The first rise should take about 1 to 1½ hours until doubled in size, while the second rise is shorter, around 30 minutes. These times may vary depending on your kitchen’s temperature. A warm, draft-free environment encourages perfect rising.
Final Thoughts
This Mediterranean Harvest Bread with Fruit and Nuts Recipe is truly a labor of love that rewards you with a loaf brimming with flavor, warmth, and texture that surprises and delights at every bite. It’s one of those special recipes that brings a little sunshine indoors, perfect for sharing with friends or savoring during quiet moments. Don’t hesitate to make this bread your own—experiment with fruits, nuts, or spices—and enjoy the beautiful baking journey!
Print
Mediterranean Harvest Bread with Fruit and Nuts Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (10–12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Mediterranean Harvest Bread with Fruit and Nuts is a wholesome, flavorful loaf featuring a delightful mix of dried figs, apricots, golden raisins, walnuts, and pistachios. This bread combines the heartiness of all-purpose and whole wheat flours with the natural sweetness of honey and dried fruits, enhanced by a touch of cinnamon. Perfectly baked to a golden crust, it makes an excellent companion to soft cheeses, honey butter, or a charcuterie board.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients
- 1½ cups warm water (110°F)
- 2 tablespoons olive oil
- 1 tablespoon honey
Fruit and Nuts
- ½ cup chopped dried figs
- ½ cup chopped dried apricots
- â…“ cup golden raisins
- ½ cup chopped walnuts
- ½ cup chopped pistachios
Instructions
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, whole wheat flour, salt, and active dry yeast to ensure even distribution of the leavening agents and seasoning.
- Add Wet Ingredients: Pour in the warm water, olive oil, and honey. Stir with a wooden spoon or dough hook until a sticky dough forms, incorporating all elements thoroughly.
- Fold in Fruits and Nuts: Gently fold in chopped dried figs, apricots, golden raisins, walnuts, and pistachios until evenly distributed throughout the dough. Add cinnamon if using, to give the bread an extra warm flavor note.
- Knead Dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth, elastic, and no longer sticky. Add extra flour gradually if needed to prevent sticking.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours or until the dough doubles in size.
- Shape and Second Rise: Preheat the oven to 375°F. Punch down the dough to remove air bubbles, shape it into a round or oval loaf, and place it on a parchment-lined baking sheet or greased loaf pan. Cover and let it rise again for about 30 minutes.
- Score and Bake: Using a sharp knife, score the top of the dough to allow controlled expansion. Bake for 35 to 40 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool on a wire rack completely before slicing to maintain structure and flavor.
Notes
- This bread pairs beautifully with soft cheeses, honey butter, or as part of a charcuterie board.
- Substitute dried figs and apricots with dates or cranberries according to your preference.
- For nuts, pecans or almonds can replace walnuts or pistachios.
- Ensure water is at 110°F to properly activate the yeast without killing it.
- Allowing the bread to cool completely before slicing helps maintain its texture.
