DRIED FRUIT HARVEST BREAD

"This rich, dark, and hearty bread is ideal for breakfast Christmas morning or during the holiday season. It is not only a welcome change from yeast breads, it can be a pleasant reminder of the bounty of summer fruits in the middle of winter."

4 cups mixed dried fruit* (such as cherries, raisins, apples, pears, apricots, cranberries, figs prunes, dates, or papaya)
1 cup water
DRY INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
2 teaspoons baking soda
1/2 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 pinch freshly-ground black pepper
3/4 cup canola oil or corn oil
2 eggs, beaten
1/4 cup dark molasses
1/2 cup brown sugar (firmly packed)
2 tablespoons bourbon
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Lightly coat two (7x4x3-inch) loaf pans with softened butter or oil, and lightly dust with all-purpose flour

Chop the fruit into uniform pieces.

Heat the water in a large saute pan or saucepan, add the dried fruit, and bring to a simmer. Remove from the heat and let sit for 10 to 15 minutes, or until soft.

Combine the dry ingredients and sift into a mixing bowl.

In a separate mixing bowl, whisk together the oil, eggs, molasses, brown sugar, bourbon, and vanilla. Stir the dry ingredients into the egg mixture with a wooden spoon until combined.

Drain the softened dried fruit and stir it into the batter. Evenly divide the batter between the prepared loaf pans.

Bake for 45 to 55 minutes, or until a toothpick or paring knife comes out clean when inserted in the center. Let the loaves cool in the pans for 15 minutes. Turn the loaves out of the pans and serve warm or transfer to a rack to cool completely.

This bread keeps, wrapped and refrigerated, for up to 2 weeks.

*For this recipe, use 1 cup each of the four dried fruits of your choice. Try to buy unsulphured dried fruit, available at natural food stores, as it has more flavor and none of the chemical preservatives and many people are allergic to sulphur.

Makes 2 loaves
Source: Flavored Breads by Mark Miller and Andrew MacLauchlan