Publix Breakfast Bread Recipe
Make the best homemade Publix Breakfast Bread with pumpkin, cinnamon, raisins, and nuts. Soft, sweet, and perfect for breakfast or brunch. Easy step-by-step recipe!
Equipment & Tools
- Stove
- Oven
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Small saucepan
- Loaf Pan
- Pastry Brush
- Hand Mixer
- Clean kitchen towel
Ingredients
- ¼ cup warm water
- 1 tbsp active dry yeast
- 5 tbsp unsalted butter
- ¾ cup milk
- ⅓ cup Libby's Canned Pumpkin, Recommended
- ⅓ cup granulated sugar
- ⅓ cup Solo Prune Plum Filling, Recommended
- 1 tbsp molasses
- 1 tbsp honey
- 1 tbsp salt
- 1 ½ tbsp ground cinnamon
- ¼ cup pecan meal
- 2 large eggs beaten
- 8 tbsp Anthony's Vital Wheat Gluten, Recommended
- 2 cups bread flour
- 2 cups all-purpose flour
- 3 tbsp melted unsalted butter for brushing
- Fruits and Nuts
- 1 cup chopped walnuts
- ¼ cup dried cherries
- ¼ cup chopped dried apples
- ¼ cup chopped dried apricots
- ¼ cup dark raisins
- ¼ cup extra dark raisins
- ¼ cup Sun Maid Golden Raisins, Recommended
Instructions
- Mix all dried fruits in a large bowl. Heat water and pour it over the fruits. Soak for about 20–25 minutes. Drain and set aside.
- In a bowl, combine warm water and active dry yeast. Let it sit for 5–10 minutes until foamy.
- In a small saucepan, melt butter over low heat. Remove from heat and add milk. Let it cool slightly, then mix it into the yeast mixture.
- In a separate bowl, combine:
- Bread flour
- All-purpose flour
- Vital wheat gluten
- Cinnamon
- Salt
- Mix well.
- To the yeast mixture, add:
- Pumpkin
- Plum filling
- Honey
- Sugar
- Molasses
- Beaten eggs
- Pecan meal
- Mix using a hand mixer until smooth.
- Gradually add the flour mixture and stir until a soft dough forms.
- Add 3–4 cups flour gradually if needed. Knead until soft and smooth. The dough should not be too sticky.
- Place the dough in a greased bowl. Cover with a towel and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough. Divide into two halves. Sprinkle fruits and nuts over each half and knead gently to combine.
- Shape into loaves and place in greased loaf pans. Brush with melted butter. Cover and let rise for another hour.
- Preheat oven to 350°F (175°C). Bake for about 40–50 minutes or until golden brown.
- If the top browns too quickly, cover loosely with foil.
- Let cool before slicing.
Notes
Make sure milk is warm, not hot.
Do not skip soaking dried fruits. It keeps the bread moist.
If dough feels sticky, lightly flour your hands.
Let bread cool fully before slicing to avoid crumbling.
Nutrition
Serving: 1sliceCalories: 375kcal (19%)Carbohydrates: 52g (17%)Protein: 9g (18%)Fat: 14g (22%)Cholesterol: 55mg (18%)Sodium: 410mg (18%)Potassium: 220mg (6%)Sugar: 22g (24%)Calcium: 60mg (6%)Iron: 2.5mg (14%)
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