Preheat oven to 300 degrees F (150
degrees C) and place the rack in the center of the oven. Butter, or spray
with a vegetable oil spray, a 9 x
5 inch (23 x 12 cm) (8 cup) loaf
pan, and line the bottom of the pan with parchment paper.
In a large bowl,
whisk together the flour, baking soda, baking powder and salt. Stir in the brown
sugar, walnuts, and dried fruits. Use your fingers to make sure that all the
fruits and nuts have been coated with the flour mixture.
In a separate
bowl, beat (with a wire whisk or an electric hand mixer) the eggs and vanilla until light
colored and thick (this will take several minutes). Add the egg mixture to the
fruit and nut mixture and mix until all the fruit and nut pieces are coated with
the batter. Spread into the prepared pan, pressing to even it out.
Bake for about
60 to 75 minutes, or until the batter is golden brown and has pulled away from the
sides of the pan. (If you find the loaf over browning, cover with aluminum
foil.) Remove from oven and place on a wire rack to cool. When
cool, lift the loaf from the pan. To store, cover with plastic wrap or aluminum
foil. This loaf is best after being stored for a couple of days. Will keep for
about 2 weeks at room temperature or for a couple of months in the refrigerator.
Cut into small slices with a sharp knife.
Makes one - 9 x
5 inch (20 x 13 cm) loaf.
Dried Fruit and Nut
3/4 cup (95 grams) all purpose
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (160 grams)
firmly packed light brown sugar
3 cups (300 grams)
coarsely chopped walnuts (can also use pecans, hazelnuts, or almonds)
1/2 cup (65 grams) dried
cherries and/or cranberries
2 cups dates and figs,
pits removed and cut into quarters
1/2 cup (85 grams)
dried apricots, cut into quarters
3 large eggs
1 teaspoon pure vanilla