Fruity Nutty Tree Day Bread

Tree Day Bread by 1

Our kitchen and dining room overlook a lovely garden, with a couple of old trees where lots of adorable little squirrels have made their nest. Every now and then, a big, bushy gray tail pops up on one of the windows, a sign that they are watching us and wondering if what we are putting on the table is more or less interesting than their usual fare. This week our little fuzzy friends might be paying us more visits: the ingredients I laid out to bake for Tu’ Bishvat are an irresistible attraction.

Dried Fruit Tu Bishvat by

In the Jewish Tradition, Tu’ Bishvat may be technically a minor holiday, but its special eco-message that we should connect with God through nature resonates very deeply with many of us.  Many people celebrate this special “Birthday of the Trees” eating dried fruits and nuts, particularly  those associated with the Promised Land! A kabbalistic tradition teaches that eating three different types of fruits creates a mystical connection with the Tree of life from the Garden of Eden. The first type are those fruits and nuts with inedible exteriors and edible insides, like oranges, bananas and many nuts. The second type are those fruits that have soft edible exteriors but a hard pit inside (like dates, apricots, etc). Finally, fruit that is eaten whole, like figs and berries. You  can taste all this fruity-nutty goodness in these special honey-rye breads. For more Tu’ Bishvat recipes, you can check my old posts here.

Fruity Nutty Tree day Bread by 2


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  • 2/3 cup dried figs
  • 1/2 cup dried raisins
  • 3/4 cup medjool dates
  • 1/2 cup almonds and/or hazelnuts
  • 1/2 cup shelled walnuts and/or pistachios
  • 1 tsp candied citron, if liked
  • tbsp pine nuts, if liked
  • 1 organic orange
  • shot of grappa or brandy
  • 1/4 lb fresh rye bread dough (recipe )
  • large pinch of cinnamon if liked
  • 3/4 cup honey
  • butter and flour to grease cookie sheet (or use parchment)


Soak the raisins in hot water until soft, drain and pat dry. Coarsely chop all the nuts and dried fruit and place them in a bowl with the raisins. Add the grated orange zest and the orange juice, and the grappa or brandy. Allow to restfor at least 6 hours at room temperature (overnight is great). Add the rye dough (for the rye dough, I used Smitten Kitchen's recipe: ) and combine well, kneading until everything is well combined. Divide into two parts and shape two oval, slightly flattened, breads.

line a large cookie sheet with parchment, or grease it with butter and dust with flour.

Place the breads on the cookie sheet (allow space for raising) and bake in a pre-heated oven at 350 F for about 40 minutes or until golden. Allow to cool. Melt the honey in a small saucepan on low heat, and brush it over the fruit breads. Enjoy on their own or with the addition of whipped cream.

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  1. Very nice recipe! What wonderful flavors…especially the grappa:)

  2. mmm, this is a perfect tu b’shvat recipe!

  3. This looks so fantastic. I don’t make fruit/nut breads enough. I am going to try this!

  4. I like the inclusion of the grappa and the pine nuts.

  5. This looks so pretty, like little jewels inside. I would definitely add the whipped cream.

  6. Oh my, but this sounds wonderful, and I have to say that it is also a wonderful holiday. Best to you and yours!

  7. Pam Green @MyNewlyewdCookingAdventures says:

    I never knew much about this holiday. I really like the message of it too! I love dried fruits…such a nice and healthy snack and in this bread they must be perfectly filling.

  8. Ale! These shots are amazing- so light and airy I love it! What a fabulous recipe as I love all things made with dry fruit. I want some with my coffee! xx

  9. I would never think to put all these fruits in a rye dough, it sounds so intriguing!

  10. Great idea, I will make this soon.

  11. Such a hearty looking bread. A bit of fresh butter and this would be perfection!

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