While visiting my parents in Alabama this winter, I enjoyed the most amazing breakfast bread from their local grocery store. As I ate my morning toast each day, I got to thinking about how I could use our Bountiful Beer Bread for a twist on that recipe. Well, I think it turned out pretty good!
Not only does this recipe taste incredible (especially when it’s warm with some melted butter on top), but it has hearty fruit in each slice. So cheers to Bountiful Breakfast Bread!
- Bountiful Beer Bread Mix®
- 12 oz. ginger ale
- 2½ cups assorted dried fruits and nuts
Mix the dry beer bread mix with the dried fruits and nuts. Add the ginger ale; stir until combined. Spread into a greased loaf pan. Bake at 350 degrees for 50 minutes.
- I used dried cherries, dried blueberries, diced dried apples, diced dried apricots, chopped pecans and chopped walnuts. I probably had about ½ cup of each item, but it’s very flexible.
- Any dried fruit could be used – raisins, dates, prunes, etc.
- Mixing the fruit with the dry bread mix will help the fruit stay mixed throughout the bread rather than all sinking to the bottom.
- Substitute slivered almonds.
- Use a lemon-lime soda instead of ginger ale.
- Add a couple teaspoons of cinnamon.
- Make sure to eat all the nibblin’s (the little pieces that fall off when cutting the bread).
- After completely cooled, slice the bread and pop into the freezer. Then just take out a slice as needed when you’re hungry!
Bountiful Breakfast Bread
Our famous Bountiful Beer Bread with hearty fruit in each slice.
- Mix the dry beer bread mix with the dried fruits and nuts. Add the ginger ale; stir until combined. Spread into a greased loaf pan. Bake at 350 degrees for 50 minutes.
- Cooking Method: Bake