Publix Fruit and Nut Breakfast Bread Copycat Recipe

Andrea McCarthy

Ro Donner

1 Tbsp active dry yeast (or 1 ½ packages)

¼ cup warm water, about 105° to 110°F

5 Tbsp unsalted butter

¾ cup milk

⅓ cup canned pumpkin (not pumpkin pie mix)

⅓ cup prune plum filling

⅓ cup granulated sugar

1 Tbsp molasses

1 Tbsp honey

1 teaspoon salt

1 ½ teaspoons ground cinnamon

2 large eggs, beaten

¼ cup pecan meal

8 teaspoons Vital Wheat Gluten

2 cups all-purpose flour

2 cups bread flour

2 to 3 Tbsp melted butter

subheading: Fruit & Nuts:

¼ cup golden raisins

¼ cup dark raisins

¼ cup chopped dried apricots

¼ cup cranberries

¼ cup dried cherries

¼ cup chopped dried apples (not apple chips)

1 cup chopped walnuts

Directions at copymethat.com

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