Dried Fruit and Cinnamon Batter Bread

 

3

cups Gold Medal® all-purpose flour

1/4

cup granulated sugar

1

teaspoon salt

2

teaspoons ground cinnamon or cardamom

1

package fast-acting dry yeast (2 1/4 teaspoons)

1 1/4

cups very warm water (120°F to 130°F)

1/4

cup butter or margarine, melted

1

egg

1

cup diced dried fruit and raisin mixture (from 7-oz bag)

1/2

cup powdered sugar

1/4

teaspoon vanilla

2

to 3 teaspoons milk

• 1 Spray bottom and sides of 9x5-inch loaf pan with cooking spray.
• 2 In large bowl, mix 2 cups of the flour, the granulated sugar, salt, cinnamon and yeast. Add water, butter and egg. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in dried fruit and remaining 1 cup flour to make a stiff batter.
• 3 Spread batter in pan; pat into shape with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
• 4 Heat oven to 375°F. Remove plastic wrap. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan and place top side up on cooling rack. Cool completely, about 1 hour.
• 5 In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over top of loaf.