Breakfast Fruit Nut Bread

½ cup chopped dates
½ cup chopped crystallized ginger
½ cup chopped dried pineapple
1 cup golden raisins
½ cup dried cranberries
½ cup chopped walnuts
½ cup chopped hazelnuts
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 cup butter (1 stick), softened
1 cup cane sugar
1 egg
1 teaspoon vanilla
1 cup sour cream

1. Preheat oven to 325°F. Generously coat a 9 x 5-inch loaf pan with cooking spray.
2. Combine the chopped fruit and nuts with 1 teaspoon flour and toss to coat. Set aside.
3. Beat together the butter and sugar until fluffy. Mix in the egg and vanilla, then the sour cream. Combine the flour, baking soda and salt in a small bowl and add to egg mixture. Add the chopped fruits and nuts and mix well to distribute the fruit and nuts evenly.
4. Pour batter into prepared pan and bake at 325°F for 2 hours or until a skewer inserted into the center comes out clean. For the last 30 minutes, you can tent a piece of foil over the bread to avoid over browning.
5. Let cool at least 30 minutes. Invert the pan over a cooling rack so the bread pops out. Turn it right side up and allow to cool completely.