If you’re craving something that feels like a warm embrace straight from an orchard and a nut grove, this Mediterranean Harvest Bread with Fruit and Nuts Recipe is exactly what you need. It’s a delightful combination of chewy dried fruits, crunchy nuts, fragrant herbs, and spices all tied together in a soft, golden loaf. Every bite offers a burst of texture and flavor that transports you to sun-soaked Mediterranean landscapes, making it perfect for breakfast, a snack, or even alongside a cheese platter. Plus, it’s surprisingly easy to whip up and truly a showstopper whether you’re baking for yourself or sharing with friends.
Ingredients You’ll Need
This recipe brings together ingredients that you likely already treasure in your pantry, but when combined, they create a dance of flavors and textures that’s simply irresistible. Each item plays a vital role — from the flour forming the bread’s backbone, to the fruits and nuts adding bursts of sweetness and crunch, and the herbs lending a signature Mediterranean flair.
- 3 ½ cups all-purpose flour (or whole wheat flour): Provides structure and can be swapped for whole wheat for a heartier, healthier twist.
- 1 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 2 tablespoons sugar or honey: Feeds the yeast and adds subtle sweetness.
- 2 teaspoons active dry yeast: The magical ingredient that makes the bread rise and become fluffy.
- 1 ¼ cups warm water (about 110°F): Activates the yeast and brings the dough to life.
- 2 tablespoons olive oil: Adds moisture and a silky bite to the bread crumb.
- 1 teaspoon dried rosemary (or thyme): Infuses the loaf with aromatic herbs customary in Mediterranean dishes.
- 1 teaspoon ground cinnamon (optional): Introduces a cozy warmth and depth.
- 1 teaspoon ground nutmeg (optional): Complements the cinnamon with a subtle nutty sweetness.
- ½ cup dried apricots, chopped: Juicy pockets of fruity sweetness.
- ½ cup dried figs, chopped: Tender chewiness with a naturally honeyed flavor.
- ¼ cup raisins or sultanas: Classic dried fruit that carries the bread’s sweetness.
- ¼ cup dried cranberries (optional): Adds a tangy contrast to the sweeter fruits.
- ½ cup walnuts, roughly chopped: Crunchy texture and earthy notes that pair beautifully with fruit.
- ½ cup hazelnuts (optional), roughly chopped: Adds rich nuttiness and rustic bite.
- 2 tablespoons sunflower or pumpkin seeds (optional): Sprinkles of crunch and visual appeal.
- 1 tablespoon orange zest (optional): Brightens up the bread with citrusy freshness.
- 1 tablespoon honey (optional): Drizzled into the dough or on top for extra sweetness.
- 1 tablespoon coarse sea salt: For the final sprinkle to provide savory contrast and crunch on top.
- A few sprigs of fresh rosemary (optional): Gorgeous garnish that lends aroma and elegance.
- 1 tablespoon olive oil (for brushing): Gives the loaf a beautiful golden crust when baked.
How to Make Mediterranean Harvest Bread with Fruit and Nuts Recipe
Step 1: Prepare the Dough
Start by waking up your yeast in warm water with sugar or honey. This simple step triggers the yeast, ensuring your bread will rise beautifully. When the mixture froths, you’ll know the yeast is alive and ready.
Step 2: Mix Dry Ingredients
In a large bowl, combine the flour, salt, dried rosemary, and the optional warming spices cinnamon and nutmeg. Making a well in the center creates a cozy spot to pour in your wet ingredients and gently combine everything.
Step 3: Bring It Together
Pour your activated yeast mixture and olive oil into the flour well. Stir carefully until the dough starts to form, then knead it on a floured surface for 8 to 10 minutes until smooth and elastic. This kneading step transforms the dough into an irresistible texture that holds all those fruits and nuts.
Step 4: Fold in Fruit and Nuts
Gently knead in your chopped apricots, figs, raisins, cranberries, and the crunchy nuts and seeds. These ingredients add beautiful bursts of flavor and texture that celebrate the Mediterranean spirit of this harvest bread. The dough will be a bit sticky, but that’s exactly what you want for a tender crumb and well-distributed fillings.
Step 5: First Rise
Shape the dough into a ball and place it in an oiled bowl, covering it to rest in a warm spot. This is where your effort starts to pay off as the dough doubles in size, capturing air bubbles that make your bread light and fluffy.
Step 6: Shape the Loaf
After the dough has risen, punch it down gently and shape it into a round or oval loaf. This is your chance to decide how your Mediterranean Harvest Bread with Fruit and Nuts Recipe will look when it comes out of the oven — rustic or elegant.
Step 7: Second Rise
Let your shaped loaf rest and puff up once more, gaining that perfect softness before baking. This second rise guarantees a tender inside and a beautiful crust.
Step 8: Preheat the Oven
Get your oven ready to 375°F (190°C). Preheating ensures your bread begins baking evenly from the moment it goes in.
Step 9: Bake to Golden Perfection
Brush the loaf with olive oil and sprinkle it with coarse sea salt for a gorgeous, savory crunch on top. Bake it for 35 to 40 minutes. You’ll know it’s done when it’s a rich golden brown and sounds hollow if you tap the bottom. Adding fresh rosemary sprigs in the last 10 minutes brings that final aromatic flourish.
Step 10: Cool Before Slicing
Patience here is key. Let the bread cool so it finishes setting up inside, making slicing easier and keeping the fruit and nuts beautifully intact in every bite.
How to Serve Mediterranean Harvest Bread with Fruit and Nuts Recipe
Garnishes
Fresh rosemary sprigs are not only visually gorgeous but add a refreshing herbal aroma to your serving platter. For an extra touch of sweetness, lightly drizzle the top with honey right before serving. This simple garnish complements the natural fruitiness inside.
Side Dishes
This bread pairs beautifully with rich cheeses such as creamy brie or tangy goat cheese, making it a perfect companion for a Mediterranean-inspired cheese board. It’s also fantastic alongside a bowl of olive tapenade or a fresh green salad for a light lunch or snack.
Creative Ways to Present
Slice the bread and serve it alongside small bowls of honey or marmalade for guests to dip. You can even toast slices lightly and top them with ricotta and a dash of cinnamon or a smear of nut butter for an indulgent twist. A few handfuls of extra nuts and dried fruits scattered around the board will evoke the rustic charm of the Mediterranean harvest.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Mediterranean Harvest Bread with Fruit and Nuts Recipe tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh for 2 to 3 days, maintaining its soft interior and crunchy morsels.
Freezing
This bread freezes wonderfully. Slice it beforehand for convenience, then place slices or the whole loaf in a freezer-safe bag. It can keep its flavor and freshness for up to 3 months, ready to be thawed whenever the mood strikes.
Reheating
To bring back that just-baked warmth, reheat slices in a toaster or warm the whole loaf wrapped in foil at 350°F (175°C) for 10 to 15 minutes. This revives the crust’s crunch and makes the fruits and nuts sing once more.
FAQs
Can I substitute the dried fruits and nuts?
Absolutely! This Mediterranean Harvest Bread with Fruit and Nuts Recipe is incredibly flexible. Feel free to swap in your favorite dried fruits and nuts or whatever you have on hand. Just chop them roughly so they mix evenly into the dough.
Is it okay to use whole wheat flour instead of all-purpose?
Yes! Using whole wheat flour will give the bread a heartier texture and slightly nuttier flavor. Since whole wheat flour absorbs more liquid, you might need to add a little extra water during kneading for the perfect dough consistency.
Can I make this bread without spices like cinnamon and nutmeg?
Definitely. While cinnamon and nutmeg add warmth and complexity, the bread still tastes amazing without them. The herbs, fruits, and nuts carry enough flavor to make this loaf delightful.
How long does the bread stay fresh after baking?
If stored properly at room temperature in an airtight container, the bread maintains its freshness and texture for 2 to 3 days. For longer storage, freezing is a fantastic option.
What’s the best way to serve this bread for breakfast?
Slice it thick and toast lightly, then spread with butter, cream cheese, or even a nut butter. Adding a drizzle of honey or a smear of jam enhances the fruity notes inside, making a perfect morning treat.
Final Thoughts
This Mediterranean Harvest Bread with Fruit and Nuts Recipe is one of those rare treasures that combines heartiness, vibrant flavors, and a beautiful aroma into every slice. It’s a joyful experience to bake and share, perfect for cozy mornings or special gatherings. I can’t wait for you to try it and discover how those simple ingredients come together to create something truly unforgettable.
Print
Mediterranean Harvest Bread with Fruit and Nuts Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 1.5 pounds)
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Description
This Mediterranean Harvest Bread is a flavorful, rustic loaf packed with a delightful mix of dried fruits, nuts, and aromatic herbs. Perfect for breakfast or as a snack, this bread combines the comforting warmth of cinnamon, nutmeg, and rosemary with the natural sweetness of apricots, figs, and cranberries, all encased in a soft, elastic dough. The addition of seeds provides an appealing crunch, and the finishing touches of olive oil and sea salt create an irresistible crust. Ideal for those looking to enjoy a nutritious and delicious homemade bread with a Mediterranean twist.
Ingredients
Dough Ingredients
- 3 ½ cups (440g) all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon salt
- 2 tablespoons sugar or honey
- 2 teaspoons active dry yeast
- 1 ¼ cups warm water (around 110°F or 43°C)
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (or thyme)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon ground nutmeg (optional)
Fruit and Nuts
- ½ cup dried apricots, chopped
- ½ cup dried figs, chopped
- ¼ cup raisins or sultanas
- ¼ cup dried cranberries (optional)
- ½ cup walnuts, roughly chopped (or almonds or pecans)
- ½ cup hazelnuts (optional), roughly chopped
- 2 tablespoons sunflower seeds or pumpkin seeds (optional, for crunch)
- 1 tablespoon orange zest (optional, for a citrusy hint)
Finishing Touches
- 1 tablespoon honey (optional, for sweetness)
- 1 tablespoon coarse sea salt
- A few sprigs of fresh rosemary (optional, for garnish)
- 1 tablespoon olive oil (for brushing the top of the loaf before baking)
Instructions
- Prepare the Dough: Combine warm water, sugar or honey, and active dry yeast in a small bowl. Stir to dissolve the sugar and let the mixture sit for about 5 minutes, or until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, dried rosemary, ground cinnamon, and ground nutmeg. Create a well in the center to prepare for wet ingredients.
- Combine Ingredients and Knead: Pour the yeast mixture and olive oil into the flour well. Stir with a wooden spoon until the dough starts to form. Add a little more flour if the dough is too sticky. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
- Add Fruit and Nuts: Gently knead the chopped dried fruits, nuts, seeds, and orange zest into the dough for 3-4 minutes to ensure even distribution. Note that the dough will be slightly sticky due to these additions.
- First Rise: Shape the dough into a ball and place it in an oiled bowl. Cover the bowl with a clean towel or plastic wrap. Leave it in a warm place for 1 to 2 hours, or until the dough has doubled in size.
- Shape the Dough: After the first rise, punch down the dough to release the air. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet or a greased round bread pan.
- Second Rise: Cover the shaped dough and let it rise for an additional 30 to 60 minutes, until it appears puffed and slightly risen.
- Preheat the Oven: While the dough is undergoing its second rise, preheat the oven to 375°F (190°C) to ensure it is ready for baking.
- Bake: Before baking, brush the top of the loaf with olive oil and sprinkle with coarse sea salt for added flavor and texture. Bake the bread for 35 to 40 minutes, or until the crust turns golden brown and the loaf sounds hollow when tapped on the bottom. During the last 10 minutes of baking, optionally decorate the loaf with fresh rosemary sprigs.
- Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Cooling helps to set the crumb and prevents the bread from becoming gummy.
Notes
- You can substitute whole wheat flour for all-purpose flour for a healthier, heartier loaf.
- Adjust the amount of dried fruit and nuts to your preference or based on what you have available.
- For a sweeter bread, add the optional tablespoon of honey directly into the dough mixture during kneading.
- Ensure water temperature is about 110°F (43°C) to properly activate the yeast; too hot or too cold water may kill or not activate the yeast.
- If you prefer a crunchier crust, you can bake the bread with a pan of water in the oven to create steam.
- Store leftover bread in an airtight container or bag to maintain freshness, or freeze slices for longer storage.
- Fresh rosemary garnish adds an aromatic touch but can be omitted if unavailable.
