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.

• Ready In: 1 hr 40 mins
• Yields: 1 bread

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)

Directions

1. Preheat oven (300°F, 150°C).
2. Mix butter and sugar until creamy.
3. Add one egg after another and mix until mixture is foamy. Add the finely grated rind of 1 lemon.
4. Mix the flour with baking powder, sieve and add to the butter mixture.
5. Mix until combined.
6. Fold in dried fruit.
7. Pour into a greased loaf pan form.
8. Bake for 30 minutes at 300°F Increase heat after 30 minutes to 360 F (180 C) and bake for another 30 minutes.
9. Check for doneness by inserting a toothpick. If toothpick comes out clean bread is ready.
10. Let cool in form for about 10 minutes. Then remove from form and let cool completely.
11. Wrap into aluminum foil and store at least overnight.
12. NOTE: rye flour can be replaced by unbleached wheat flour. You can also use whole wheat flour or whole spelt flour.
13. NOTE: instead of dried currants and raisins you can use raisins only. You can also use other dried fruit of your own choice.
14. 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.