DRIED FRUIT AND CINNAMON BATTER BREAD

Dried Fruit and Cinnamon Batter Bread image

Make this show-stopper yeasted bread, with dried fruits and sweet glaze, for a special breakfast or brunch.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h

Yield 16

Number Of Ingredients 12

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Ingredients

3 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon or cardamom
1 package fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 cups very warm water (120°F to 130°F)
1/4 cup butter or margarine, melted
1 egg
1 cup diced dried fruit and raisin mixture (from 7-oz bag)
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk

Steps:

Spray bottom and sides of 9x5-inch loaf pan with cooking spray.
In large bowl, mix 2 cups of the flour, the granulated sugar, salt, cinnamon and yeast. Add water, butter and egg. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in dried fruit and remaining 1 cup flour to make a stiff batter.
Spread batter in pan; pat into shape with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
Heat oven to 375°F. Remove plastic wrap. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan and place top side up on cooling rack. Cool completely, about 1 hour.
In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over top of loaf.

Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 11 g, TransFat 0 g