Tropical Fruit Bread

Orange glaze provides a tasty addition to this citrusy bread that’s baked with tropical fruit bits. MORE+ LESS-

By Pillsbury Kitchens

January 25, 2011

Bread

(15.6-oz.) pkg. Lemon Poppy Seed Quick Bread Mix

cup water

tablespoons oil

egg

cup dried tropical fruit bits

teaspoons grated orange peel

1/4

cup powdered sugar

to 2 teaspoons orange juice

Hide Images

1

Heat oven to 350°F. Grease and flour bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine quick bread mix, water, oil and egg. Stir 50 to 75 strokes with spoon until mix is moistened. Stir in fruit bits and orange peel. Pour batter into greased and floured pan.
2

Bake at 350°F. For 8x4-inch loaf pan, bake 55 to 65 minutes; for 9x5-inch pan, bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool 30 minutes or until completely cooled.
3

In small bowl, blend powdered sugar and enough orange juice for desired glaze consistency. Brush glaze over cooled loaf. Wrap tightly and store in refrigerator.

Look for dried tropical fruit bits near the raisins and other dried fruits at the grocery store.
An 8x4-inch loaf pan will produce a taller loaf than the 9x5-inch pan.
Bake and cool the bread, but do not glaze it. Wrap the bread well in foil or plastic wrap, place it in a sturdy freezer bag and freeze it. Remove the bread from the bag, loosen the wrap and thaw the bread at room temperature before glazing it.