FRüCHTEBROT MIT BACKOBST (FRUIT BREAD W/ MIXED DRIED FRUIT)
A delicious sweet treat. Every year around November (or sooner) it is time to make fruit bread with mixed dried fruit. There is no Advent season in Germany without fruit bread. I found this easy to make fruit bread in a small book on Christmas bakery. I have changed it slightly and make several of this bread each year. The bread (which is more like a cake) is best, when you store it for at least for a few days wrapped tightly in aluminum foil. I love the taste and the different flavors of this bread.
Provided by Thorsten
Categories Dessert
Time 1h40m
Yield 1 bread
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 5000.5, Fat 210.2, SaturatedFat 123.5, Cholesterol 1334, Sodium 1300.8, Carbohydrate 778, Fiber 68.6, Sugar 386.3, Protein 64
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