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Holiday Fruit Bread

• 1 cup Swanson Organic Turkish Apricots, chopped
• 1 cup Swanson Organic California Pitted Prunes, chopped
• 1 cup Swanson Organic Walnuts, chopped
• 1 cup Swanson Organic Almonds, chopped
• 1 orange rind
• 1/4 cup water
• 1 cup Swanson Organic Thompson Seedless Raisins
• 2 tsp allspice
• 2 1/4 cups Bob's Red Mill Organic White Unbleached Flour
• 2 tsp baking powder
• 1/8 tsp Swanson Himalayan Crystal Salt
• 1/2 cup Swanson 100% Natural Walnut Oil
• 1/2 cup Swanson Organic Extra Virgin Coconut Oil
• 1 cup Swanson Fructose
• 1/2 cup skim milk
• 1 cup Swanson Organic Coconut Shreds
• 6 egg whites

Fruit & Nut Preparation

Use food processor to chop apricots, prunes, walnuts, almonds and orange rind one ingredient at a time and place on separate dishes. Sprinkle about 1 tbsp of flour over each of the piles of chopped fruit pieces to dredge them and keep them from sticking together. Place 1/4 cup water with raisins and allspice in a saucepan and bring to a rapid boil. Remove from burner. Place mixture in a food processor and puree.

Fruit Bread Batter Preparation

Sift flour into a bowl with baking powder and salt. In a separate mixing bowl cream walnut oil, coconut oil and fructose until light and fluffy. Fold in raisin/allspice mixture. Stir in sifted dry ingredients, alternating with the skim milk. Beat well. Start adding all the chopped fruits, coconut, orange rind and chopped nuts one ingredient at a time and mix well.

In a separate bowl, beat six egg whites until stiff peaks form. Fold into batter.

Use coconut oil to grease a large loaf pan. Line the pan with wax or parchment paper and grease the paper. Spoon batter into the prepared pan. Bake at 300° F degrees for 90 minutes or until a wooden pick inserted in the center of the cake comes out clean.

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