Let's take for example banana nut bread. I've seen recipes that ferment the floour first then add everything after bulk fermentation and I've seen all ingredients mixed together then bulk fermented. The first way makes sense to me, but the other way seems a bit odd. Wouldn't all those extra ingredients make the fermentation take longer? I've also seen this for pumpkin bread and even peanut butter loaves where everything is mixed and just fermenting.
Try it one way - try it the other - see which you like the best. That's the best way to go. Enjoy!
My experience is that it's more important to develop your gluten in the initial mix. Example 1 - Hot cross buns with mixed peel and dried currants; add them after good gluten developed. The bulk fermentation and final fermentation contains all the ingredients. Example 2 - 100% whole wheat sandwich bread - It's important to develop good gluten development before adding the walnut oil. The loaf ferments and proofs well with all ingredients.
So, in answer to your question all ingredients are added before bulk fermentation.
Gavin