Moroccan Spiced Fruit & Nut Bread is a quick bread full of apricots, dates, coconut and pecans. The red pepper flakes provide an occasional bite of heat. The orange butter adds a creamy, mild orange flavor to the bread. You can enjoy the bread with or without the butter. The butter does elevate the flavors of the bread.
I found this recipe on the Taste of Home site. I didn't alter the recipe. It is good as is!
This quick bread recipe requires that the apricots and dates boil in orange juice for a minute then let the mixture stand for 10-minutes before incorporating it in the rest of the batter.
When making the orange butter, make sure that the butter is room temperature so that it more easily blends with the orange juice, orange zest and confectioners' sugar. I mixed the butter by hand because the quantity of ingredients was so small. Getting the butter and orange juice to combine took a little effort. It is worth it, though. You could use a mixer, if you prefer.
I store any leftover Moroccan Spiced Fruit & Nut Bread and Orange Butter in the refrigerator. The butter will harden in the refrigerator. So, I remove the butter from the refrigerator and let it come to room temperature before serving it with the bread. I did try softening the orange butter in the microwave, using the defrost setting, for 4-6 seconds. It works, but you have to test it every couple of seconds because it will turn to liquid very quickly.
If you like quick breads with apricots, check out the Apricot Pecan Quick Bread. It is a moist bread full of pecans and apricots.
I hope you enjoy the Moroccan Spiced Fruit & Nut Bread!
Moroccan Spiced Fruit & Nut Bread
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dates
- 1/4 cup orange juice
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar I use light brown sugar.
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon crushed red pepper flakes
- 2 jumbo eggs Eggs should be room temperature.
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 tablespoon orange zest
- 1/3 cup shredded coconut, sweetened
- 1/4 cup chopped pecans
- 1/2 cup butter, softened Spreadable butter is best.
- 4 teaspoons confectioners' sugar
- 2 teaspoons orange zest
- 4 teaspoons orange juice
- Preheat oven to 350F.
- Lightly spray a 9x5 loaf pan with cooking spray. Set aside.
- Combine the apricots, dates and orange juice in a small saucepan.
- Bring to a boil and boil for one minute, uncovered.
- Remove from heat, cover and let stand for 10-minutes.
- While the orange juice mixture is cooling, in a large bowl, whisk together the flour, sugars, baking powder, salt, cinnamon, allspice and red pepper flakes. Set aside.
- In another bowl, whisk together the eggs, milk, melted butter and orange zest until combined.
- Add the egg mixture to the flour mixture. Stir until just moistened.
- Fold in the coconut, pecans and orange juice mixture.
- Pour into a prepare 9x5 loaf pan,
- Bake for 50-55 minutes or until a pick inserted in the center comes out clean.
- Let cool in the loaf pan for about 10-minutes.
- Remove from the loaf pan and cool completely before serving.
- Beat the softened butter, confectioners' sugar, orange zest and orange juice together until combined.
- Serve softened orange butter with the bread.