Soft, spiced, and fruit-filled — just like the bakery favorite
Alright, so let me just say: I didn’t grow up eating fancy bakery bread. But when I moved to a place with a Publix nearby, their breakfast bread caught me by surprise. It was soft and dense, full of dried fruit, nuts, and cozy cinnamon flavor — like banana bread and fruitcake had a baby, in the best way.
I used to grab a loaf anytime I was there “just for milk,” but then I realized… I could totally make this myself. After testing a few batches and tweaking the fruit and spice blend, this version hits all the right notes. It’s hearty but tender, not too sweet, and so dang good toasted with butter.
Why You’ll Love This Recipe
This homemade version of Publix’s iconic breakfast bread is rich with warm spices, naturally sweetened with dried fruit, and packed with texture from chopped nuts. The soft, dense crumb makes it perfect for slicing and toasting — and it stays moist for days.
It’s a nourishing, satisfying bread that’s perfect for busy mornings, after-school snacks, or even gifting during the holidays. You’ll love how easy it is to make and how customizable it is with whatever fruit and nuts you have on hand.
What You’ll Need
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ¾ cup unsweetened applesauce
- ½ cup plain Greek yogurt
- ½ cup light brown sugar
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup dried cranberries
- ½ cup chopped dates
- ½ cup chopped walnuts or pecans
- ½ cup golden raisins
- Optional: ¼ cup sunflower seeds or flaxseeds
Pro Tips
- Chop the fruit small so every bite gets a mix — no big chewy pieces.
- Soak your dried fruit in warm water or juice for 10 minutes to plump it up before baking.
- Don’t overmix the batter — stir just until combined to keep the bread tender.
- Toast slices for that slightly crisp edge and warm, buttery flavor boost.
- Double the recipe and freeze one loaf — it holds up beautifully.
Tools You’ll Need
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- 9×5 inch loaf pan
- Parchment paper or nonstick spray
- Cooling rack
- Knife and cutting board for mix-ins
Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free flour blend in place of both flours.
- Dairy-free: Sub dairy-free yogurt and replace honey with maple syrup.
- No applesauce? Use mashed banana or pumpkin puree.
- Nut-free: Leave out nuts or swap with seeds such as sunflower or pumpkin.
- Add-ins: Try chopped dried apricots, figs, or shredded coconut.
Make Ahead Tips
This bread keeps really well, which makes it perfect for planning ahead. Bake the loaf up to three days in advance and store tightly wrapped. Slice and freeze for grab-and-toast mornings. Make it into mini loaves and freeze individually. You can also mix dry ingredients a day ahead and store them in an airtight container.
Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
2. Soak the Fruit
In a small bowl, soak the dried cranberries, raisins, and dates in warm water for about 10 minutes. Drain and pat dry.
3. Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, spices, and salt.
4. Mix Wet Ingredients
In another bowl, whisk the eggs, applesauce, yogurt, brown sugar, honey or maple syrup, and vanilla until smooth.
5. Combine & Fold
Pour the wet ingredients into the dry and stir gently until mostly combined. Fold in the soaked fruit, chopped nuts, and any seeds you’re using.
6. Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil halfway through.
7. Cool
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
- Toast slices and slather with butter or almond butter
- Pair with Greek yogurt and fresh fruit for breakfast
- Serve warm with a drizzle of honey or maple syrup
- Add a slice to lunchboxes as a wholesome sweet treat
- Enjoy with coffee or chai tea in the afternoon
Leftovers & Storage
Store in an airtight container at room temperature for up to three days. Refrigerate for up to one week — bring to room temperature before serving. Freeze slices individually wrapped for easy grab-and-go breakfasts. Toast straight from frozen or reheat in a warm oven for 5–7 minutes.
Nutrition & Benefits
This breakfast bread is packed with natural sweetness from dried fruit and applesauce, and includes wholesome ingredients like whole wheat flour and Greek yogurt for added protein and fiber. The nuts and seeds add heart-healthy fats and texture, making this a more nourishing option than most store-bought breads.
It’s lightly sweet, satisfying, and energizing — perfect for starting the day or keeping you going through the afternoon slump.
Recipe FAQ
1. What makes this similar to Publix breakfast bread?
It’s the combination of dried fruit, nuts, cinnamon spice, and the dense, moist texture that mimics the beloved Publix version.
2. Can I make this without whole wheat flour?
Yes. Just use 2½ cups of all-purpose flour instead.
3. Why soak the dried fruit?
It plumps them up and keeps them from drying out the bread or becoming too chewy.
4. Can I use a different pan size?
You can bake this in mini loaf pans, adjusting the time to 25–30 minutes, or as muffins for about 18–22 minutes.
5. Is this bread very sweet?
It’s lightly sweet — enough for breakfast without feeling like dessert. You can increase the sugar slightly if you prefer a sweeter loaf.
Warm Mornings, One Slice at a Time
This bread has become one of my favorite ways to bring something cozy and homemade into the day — especially when mornings feel a little rushed. It’s simple, nourishing, and always makes the kitchen smell amazing. Whether you’re slicing it for breakfast or just sneaking a bite in the afternoon, it hits the spot every time.