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Früchtebrot Mit Backobst (Fruit Bread W/ Mixed Dried Fruit)
At a Glance
- Prep
- 60 minutes
- Cook
- 60 minutes
- Total
- 1 hr 40 min
- Yield
- 1.00 bread
Categories
- fruit bread
Cuisine
- German-influenced
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
- Possible Cereals containing gluten — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Früchtebrot Mit Backobst (Fruit Bread W/ Mixed Dried Fruit) brings together 1 cup unsalted butter, soft, 1 cup sugar, 4 eggs in a practical dish for home cooking. It takes about 1 hr 40 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 1 cup unsalted butter, soft
- 1 cup sugar
- 4 eggs
- 1 lemon, zest of, finely grated
- 2 cups rye flour, see note
- 2 1/2 teaspoons baking powder
- 1 cup currants, dried
- 1 cup raisins
- 2/3 lb mixed dried fruit, diced (plums, apricots, dates, figs)
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Instructions
Preheat oven (300°F, 150°C).
Mix butter and sugar until creamy.
Add one egg after another and mix until mixture is foamy. Add the finely grated rind of 1 lemon.
Mix the flour with baking powder, sieve and add to the butter mixture.
Mix until combined.
Fold in dried fruit.
Pour into a greased loaf pan form.
Bake for 30 minutes at 300°F Increase heat after 30 minutes to 360 F (180 C) and bake for another 30 minutes.
Check for doneness by inserting a toothpick. If toothpick comes out clean bread is ready.
Let cool in form for about 10 minutes. Then remove from form and let cool completely.
Wrap into aluminum foil and store at least overnight.
NOTE: rye flour can be replaced by unbleached wheat flour. You can also use whole wheat flour or whole spelt flour.
NOTE: instead of dried currants and raisins you can use raisins only. You can also use other dried fruit of your own choice.
NOTE: the bread can be stored tightly wrapped in aluminum foil and in a zip lock bag for weeks. In the beginning of December I make the Früchtebrot for Christmas. The taste is getting better with storage time.
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