Best 6 Fruit Bread Fingers Recipes

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Are you looking for a delightful breakfast treat or a sweet snack to satisfy your sweet tooth? Look no further! Discover the delectable world of "Fruit Bread Fingers," where the flavors of fresh fruit and fluffy bread intertwine to create a symphony of tastes. With a variety of recipes to choose from, you can indulge in different fruit combinations, from the zesty tang of citrus to the juicy sweetness of summer berries. Whether you're a seasoned baker or a novice in the kitchen, let's embark on a culinary journey to uncover the best recipe for homemade fruit bread fingers.

Check out the recipes below so you can choose the best recipe for yourself!

SHORTBREAD "FINGERS"



Shortbread

Provided by Food Network

Categories     dessert

Time 2h15m

Yield Makes about 2 dozen

Number Of Ingredients 5

1/2 cup (1 stick) unsalted butter
1/4 cup confectioners' sugar
1 cup all-purpose flour
Pinch salt
3/4 cup semisweet chocolate chips

Steps:

  • Cream the butter and sugar until smooth. Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated. Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
  • When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick. Using a small knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at the top as shown. Place on an ungreased baking sheet. Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes. You can gather together scraps and re-roll them.
  • Bake for 15 minutes, until the shortbread is very lightly golden. Do not let the cookies brown. Remove to a wire rack and cool.
  • When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
  • Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing. Decorate the fingers by piping a fingernail at the rounded end, and three horizontal lines to mark the joint at mid-finger. Decorate tombstones with crosses and writing as desired. Allow the chocolate to set before stacking the cookies.

FRESH FRUIT BREAD



Fresh Fruit Bread image

A wonderful bread adaptable to any season of the year. It freezes well. One of my most requested recipes.

Provided by Sharon123

Categories     Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 11

3/4 cup butter
1 1/4 cups sugar
3 eggs
8 ounces sour cream
1 teaspoon vanilla
3 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups blueberries or 2 cups peaches

Steps:

  • Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
  • Carefully fold in fruit.
  • Pour into two prepared bread pans and bake at 350° for one hour.
  • This recipe may be doubled.
  • Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
  • Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.

FRUIT BREAD FINGERS



Fruit Bread Fingers image

A tasty and healthy fruit bread that makes an ideal quick breakfast or snack. For kids and adults from The Organic Baby and Toddler Cookbook.

Provided by Motivated Mama

Categories     Quick Breads

Time 55m

Yield 10 fingers, 10 serving(s)

Number Of Ingredients 8

1/4 cup good-quality vegetable oil or 1/4 cup butter
1/2 cup honey
1 egg, beaten
3/4 cup carrots (I use both) or 3/4 cup apple, grated (I use both)
2 small bananas, mashed
2/3 cup self-rising flour
1/2 cup cranberries or 1/2 cup prune
1 teaspoon lemon zest or 1 teaspoon orange zest, finely grated and chopped

Steps:

  • Preheat oven to 350.
  • Cream the oil or butter with the honey in a mixing bowl. Gradually beat in the egg. Mix in the carrots or apples, bananas and flour (All-purpose flour may be used with 1/2 tsp baking powder); add the raisins, cherries, cranberries, or prunes and zest. Add a little extra flour, if necessary, until spoon stands upright in the mixture.
  • Turn the mixture into a greased 7in shallow, square cake pan and level the surface. Bake until golden brown, about 40-45 minutes.
  • Cool slightly, then lightly score into finger-shaped slices using a sharp knife. Cool completely in the pan, then cut into fingers and serve.

ALMOND BUTTER AND FINGER BANANAS ON FRUIT BREAD



Almond Butter and Finger Bananas on Fruit Bread image

Provided by Victoria Granof

Yield Makes 2 servings

Number Of Ingredients 3

3 tablespoons roasted almond butter
2 slices banana or cranberry bread
1 1/2 finger bananas (or 1/2 regular banana), peeled and sliced lengthwise

Steps:

  • Spread a thick layer of the almond butter over each bread slice. Top with the banana slices and serve open-faced.

BASIC SHORTBREAD FINGERS



Basic Shortbread Fingers image

Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 18

Number Of Ingredients 5

8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners' or granulated sugar
1 teaspoon pure vanilla extract (optional)

Steps:

  • Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
  • Roll dough to 1/2 inch thick. Cut into 1-by-3-inch rectangles. Score with a knife; chill. Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes.

FRUIT BREAD TWISTS



Fruit Bread Twists image

"My husband loves this fruit-filled bread, so I fix it for him often," shares Sandra Hessler of Caro, Michigan. It's easy to prepare with frozen white and wheat bread dough, yet it's lovely enough for a special occasion.

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 9

1 loaf (1 pound) frozen white bread dough, thawed
1 loaf (1 pound) frozen whole wheat bread dough, thawed
1/2 cup sugar
1 teaspoon ground cinnamon
1 package (8 ounces) mixed dried fruit, chopped
GLAZE:
1 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract

Steps:

  • Cut each loaf of bread dough in half lengthwise. Roll each portion into an 18x5-in. rectangle. Brush lightly with water. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with fruit. Roll up each rectangle, jelly-roll style, starting with a long side. , For each loaf, twist one white and one wheat rope together, pinching ends to seal. Place on greased baking sheets. Cover with plastic wrap coated with cooking spray; let rise in a warm place until doubled, about 30 minutes. , Remove plastic wrap. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Combine glaze ingredients; drizzle over loaves.

Nutrition Facts : Calories 159 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • Choose ripe bananas. Overripe bananas are best for banana bread, as they are sweeter and have a more intense flavor. You can also use frozen bananas. Just thaw them before using.
  • Use a variety of flours. All-purpose flour is the most common flour used in banana bread, but you can also use whole wheat flour, oat flour, or almond flour. Using a variety of flours will give your banana bread a more complex flavor and texture.
  • Add your favorite mix-ins. Chocolate chips, nuts, dried fruit, and spices are all popular mix-ins for banana bread. Get creative and experiment with different flavors.
  • Don't overmix the batter. Overmixing the batter will make your banana bread tough. Mix just until the ingredients are combined.
  • Bake the banana bread at a moderate temperature. 350 degrees Fahrenheit is the ideal temperature for baking banana bread. A higher temperature will cause the bread to brown too quickly and the inside will be undercooked.
  • Let the banana bread cool completely before slicing. Slicing the banana bread while it is still warm will cause it to crumble. Allow it to cool for at least 1 hour before slicing and serving.

Conclusion:

Banana bread is a delicious and easy-to-make treat that is perfect for any occasion. There are many variations on the classic recipe, so you can find a banana bread that suits your taste. Whether you like it simple or loaded with mix-ins, banana bread is sure to be a hit.

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