Description
Traditional German Fruit Bread, known as Früchtebrot, is a deliciously sweet, spiced loaf filled with dried fruits and crunchy nuts. Made with honey, warm spices, and fresh orange zest, this classic bread is perfect for holiday gatherings, cozy breakfasts, or an afternoon treat with coffee or tea.
Ingredients
- 2 cups (300 g) mixed dried fruits, chopped
- 1 cup (120 g) chopped nuts, such as walnuts, almonds, or hazelnuts
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- A pinch of ground cloves
- 2 large eggs
- ½ cup (120 ml) honey or brown sugar
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
- Zest of 1 orange
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
- Chop the dried fruits and nuts into small pieces if needed.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ground cloves.
- In another bowl, whisk the eggs with the honey or brown sugar until well combined.
- Add the milk, vanilla extract, and orange zest to the egg mixture, stirring until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the chopped dried fruits and nuts, distributing them evenly throughout the batter.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.
- Slice and serve with tea, coffee, or your favorite spread.
Notes
- Serving: Cut into thin slices and enjoy plain, with butter, or alongside cheese for a sweet-and-savory combination.
- Holiday presentation: Arrange slices on a festive platter with extra nuts and dried fruit.
- Room-temperature storage: Wrap the completely cooled loaf tightly and store in an airtight container for 2–3 days.
- Refrigeration: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing: Wrap individual slices or the whole loaf tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months for the best quality.
- Thawing: Thaw frozen slices at room temperature or overnight in the refrigerator.
- Make-ahead tip: Bake the bread a day before serving to allow the spices and fruit flavors to develop.
- Prevent dryness: Avoid overbaking, and always let the bread cool before wrapping to prevent trapped moisture.