Explore variations · 15 →Jump to ingredients & method ↓

View

Measurements

Date, prune and pecan bread

Name: Date, prune and pecan bread
Yield: 2 small loaves, about 20 slices total
Cuisine: International
Ingredients: 500 g Strong wholemeal wheat flour; 375 g Water At room temperature.; 10 g Fine salt; 5 g Instant dried yeast; 50 g Unsalted butter Softened.; 125 g Pecan pieces Unsalted; chop into 5–8 mm pieces.; 150 g Soft dried dates Pitted edible weight; chop into 1 cm pieces and check for stones.; 40 g Soft ready-to-eat prunes Pitted edible weight; chop into 1 cm pieces. No added alcohol.; 20 g Flour for shaping Use sparingly.; 10 g Butter for the tins

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Baking time: 35–45 min
Cuisine / style: International

200°C conventional; both tins bake together.

International · Wholegrain bread

Date, prune and pecan bread

Two small wholemeal loaves with soft dates, prunes and chopped pecans. A final rise in the tins gives the loaded dough time to expand before baking.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal wheat flour	500 g
Dough	Water	375 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Dough	Unsalted butter	50 g	Softened.
Inclusions	Pecan pieces	125 g	Unsalted; chop into 5–8 mm pieces.
Inclusions	Soft dried dates	150 g	Pitted edible weight; chop into 1 cm pieces and check for stones.
Inclusions	Soft ready-to-eat prunes	40 g	Pitted edible weight; chop into 1 cm pieces. No added alcohol.
Handling	Flour for shaping	20 g	Use sparingly.
Handling	Butter for the tins	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Two 20×10×7 cm loaf tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 35–45 min

200°C conventional; both tins bake together.

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Plan for: 435 min total; 55 min active

Method

01 · Hydrate the wholemeal flour
22–25 min
Use: Strong wholemeal wheat flour; Water
Mix the wholemeal flour and all the water until no dry flour remains. Cover and leave for 20 minutes.
Ready when: The bran is moistened and the rough dough softens.
01 Date, prune and pecan breadMix the flour and water, then leave the dough covered.
02 · Knead in salt, yeast and butter
10–13 min
Use: Fine salt; Instant dried yeast; Unsalted butter
Work in the salt, instant yeast and softened butter. Knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The dough is cohesive and stretches before tearing, although the bran keeps it textured.
02 Date, prune and pecan breadKnead until the wholemeal dough holds together and stretches.
03 · Let the dough rise while preparing fruit and nuts
90–120 min
Use: Pecan pieces; Soft dried dates; Soft ready-to-eat prunes
Cover and leave at 22–24°C for 90–120 minutes. During this time, chop the pecans, dates and prunes and check the fruit for stone fragments.
Ready when: The dough is aerated and roughly doubled; the additions are ready separately.
03 Date, prune and pecan breadLet the dough rise while you prepare the fruit and pecans.
04 · Fold in all prepared fruit and pecans
8–10 min
Use: Pecan pieces; Soft dried dates; Soft ready-to-eat prunes
Gently spread the risen dough into a thick rectangle. Scatter all the fruit and pecans over it, fold the edges inward and work with a scraper until evenly distributed.
Ready when: No dense pocket of fruit remains and the dough holds together.
04 Date, prune and pecan breadFold in all the chopped fruit and pecans.
05 · Divide between two small tins
15–20 min
Use: Butter for the tins; Flour for shaping
Butter two 20×10×7 cm loaf tins. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 628 g each. Pat each into a short rectangle, roll into a log and pinch the seam closed. Put seam-side down in the tins.
Ready when: Each tin contains one even log with room to rise.
05 Date, prune and pecan breadDivide the dough equally between two small loaf tins.
06 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Ready when: Both loaves are puffy and a light fingertip dent returns slowly.
06 Date, prune and pecan breadLeave both loaves to rise until puffy.
07 · Score and bake both tins
35–45 min
Use:
Use a sharp blade to cut a shallow zigzag about 5 mm deep along each top. Bake both tins together for 35–45 minutes. Cover loosely with foil if the fruit colours early. Probe the thickest bread in each loaf, avoiding a fruit piece.
Ready when: The bread centres reach about 95°C and the bases are firm and browned.
07 Date, prune and pecan breadBake until the bread centres are set and the bases are firm.
08 · Cool briefly in tins, then fully on a rack
120 min
Use:
Leave in the tins for 10 minutes, then turn out onto a rack and cool for at least 110 minutes more before slicing.
Ready when: The centres are cool and the crumb cuts cleanly around the fruit.
08 Date, prune and pecan breadCool the loaves fully on a rack before slicing.

What to look for

Stage	Look / feel for	Needs attention
Hydrate the wholemeal flour	The bran is moistened and the rough dough softens.
Knead in salt, yeast and butter	The dough is cohesive and stretches before tearing, although the bran keeps it textured.
Let the dough rise while preparing fruit and nuts	The dough is aerated and roughly doubled; the additions are ready separately.
Fold in all prepared fruit and pecans	No dense pocket of fruit remains and the dough holds together.
Divide between two small tins	Each tin contains one even log with room to rise.
Proof and heat the oven	Both loaves are puffy and a light fingertip dent returns slowly.
Score and bake both tins	The bread centres reach about 95°C and the bases are firm and browned.
Cool briefly in tins, then fully on a rack	The centres are cool and the crumb cuts cleanly around the fruit.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough tears around fruit and nuts.	The additions are too large or the dough is stretched forcefully.	Rest briefly, then fold gently and tuck exposed pieces inside.	Develop the dough first and chop additions to the stated size.
Slices compress into a sticky line.	The centre is underbaked or the loaf was cut while warm.	If still warm, allow the remaining loaf to cool fully before assessing it.	Check the bread centre before removing from the oven and allow the full cooling time.

Storage: Wrap when fully cool and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months.; Contains: wheat, milk, pecans, sulphites if present in the dried fruit.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

One small loaf, a cut second loaf and three slices show the fruit and pecans in the wholemeal crumb. — Date, prune and pecan bread with a set wholemeal crumb.

Recipe

Date, prune and pecan bread

Two small wholemeal loaves with soft dates, prunes and chopped pecans. A final rise in the tins gives the loaded dough time to expand before baking.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal wheat flour	500 g
Dough	Water	375 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Dough	Unsalted butter	50 g	Softened.
Inclusions	Pecan pieces	125 g	Unsalted; chop into 5–8 mm pieces.
Inclusions	Soft dried dates	150 g	Pitted edible weight; chop into 1 cm pieces and check for stones.
Inclusions	Soft ready-to-eat prunes	40 g	Pitted edible weight; chop into 1 cm pieces. No added alcohol.
Handling	Flour for shaping	20 g	Use sparingly.
Handling	Butter for the tins	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Two 20×10×7 cm loaf tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Allow: 435 min total; 55 min active

How do I make it?

Hydrate the wholemeal flour
22–25 min
Mix the wholemeal flour and all the water until no dry flour remains. Cover and leave for 20 minutes.
Mix the flour and water, then leave the dough covered.
Ready when: The bran is moistened and the rough dough softens.
Knead in salt, yeast and butter
10–13 min
Work in the salt, instant yeast and softened butter. Knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead until the wholemeal dough holds together and stretches.
Ready when: The dough is cohesive and stretches before tearing, although the bran keeps it textured.
Let the dough rise while preparing fruit and nuts
90–120 min
Cover and leave at 22–24°C for 90–120 minutes. During this time, chop the pecans, dates and prunes and check the fruit for stone fragments.
Let the dough rise while you prepare the fruit and pecans.
Ready when: The dough is aerated and roughly doubled; the additions are ready separately.
Fold in all prepared fruit and pecans
8–10 min
Gently spread the risen dough into a thick rectangle. Scatter all the fruit and pecans over it, fold the edges inward and work with a scraper until evenly distributed.
Fold in all the chopped fruit and pecans.
Ready when: No dense pocket of fruit remains and the dough holds together.
Divide between two small tins
15–20 min
Butter two 20×10×7 cm loaf tins. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 628 g each. Pat each into a short rectangle, roll into a log and pinch the seam closed. Put seam-side down in the tins.
Divide the dough equally between two small loaf tins.
Ready when: Each tin contains one even log with room to rise.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Leave both loaves to rise until puffy.
Ready when: Both loaves are puffy and a light fingertip dent returns slowly.
Score and bake both tins
35–45 min
Use a sharp blade to cut a shallow zigzag about 5 mm deep along each top. Bake both tins together for 35–45 minutes. Cover loosely with foil if the fruit colours early. Probe the thickest bread in each loaf, avoiding a fruit piece.
Bake until the bread centres are set and the bases are firm.
Ready when: The bread centres reach about 95°C and the bases are firm and browned.
Cool briefly in tins, then fully on a rack
120 min
Leave in the tins for 10 minutes, then turn out onto a rack and cool for at least 110 minutes more before slicing.
Cool the loaves fully on a rack before slicing.
Ready when: The centres are cool and the crumb cuts cleanly around the fruit.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough tears around fruit and nuts.	The additions are too large or the dough is stretched forcefully.	Rest briefly, then fold gently and tuck exposed pieces inside. Develop the dough first and chop additions to the stated size.
Slices compress into a sticky line.	The centre is underbaked or the loaf was cut while warm.	If still warm, allow the remaining loaf to cool fully before assessing it. Check the bread centre before removing from the oven and allow the full cooling time.

Useful recipe notes

Storage: Wrap when fully cool and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months.

Contains: wheat, milk, pecans, sulphites if present in the dried fruit.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Date, prune and pecan bread at a glance

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Baking time: 35–45 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 90–120 min · The dough is aerated and roughly doubled; the additions are ready separately.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong wholemeal wheat flour	500 g	100%
Water	375 g	75%
Fine salt	10 g	2%
Instant dried yeast	5 g	1%
Unsalted butter	50 g	10%
Pecan pieces	125 g	25%
Soft dried dates	150 g	30%
Soft ready-to-eat prunes	40 g	8%

Method

01 · Hydrate the wholemeal flour

02 · Knead in salt, yeast and butter

03 · Let the dough rise while preparing fruit and nuts

04 · Fold in all prepared fruit and pecans

05 · Divide between two small tins

06 · Proof and heat the oven

07 · Score and bake both tins

08 · Cool briefly in tins, then fully on a rack

What to look for

Troubleshooting

How do I make it?

Hydrate the wholemeal flour

Knead in salt, yeast and butter

Let the dough rise while preparing fruit and nuts

Fold in all prepared fruit and pecans

Divide between two small tins

Proof and heat the oven

Score and bake both tins

Cool briefly in tins, then fully on a rack

What can go wrong, and how can I fix it?

Date, prune and pecan bread at a glance