Früchtebrot Mit Backobst (Fruit Bread W/ Mixed Dried Fruit)

Recipe by Thorsten
READY IN: 1hr 40mins
YIELD: 1 bread




  • 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.