Schnitzbrodt (German Fruit Bread)

"This is in response to a request on the boards for an Amish fruit bread...this is the closest I found. It comes from an old community cookbook, the proceeds of which went towards the preservation of Hermann, Mo's German Heritage. Note that the fruit must be soaked over night and I haven't added that into the times here."
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Ready In:
4 loaves


  • 12 ounces mixed dried fruit
  • 8 ounces dried apples
  • 1 package dry yeast
  • 14 cup lukewarm water (115° - 120°)
  • 1 tablespoon sugar
  • 1 12 cups lukewarm scalded milk (115° - 120°)
  • 1 12 cups flour, unsifted
  • 12 cup butter
  • 1 cup sugar
  • 2 eggs, well beaten
  • 1 teaspoon salt
  • 12 teaspoon cinnamon
  • 34 cup raisins
  • 34 cup currants
  • 1 cup nuts, chopped,if desired
  • 7 cups flour, more as needed


  • Cover mixed dried fruit and apples with boiling water in saucepan and soak overnight.
  • Next morning, cook until fruit is quite soft, about 15 minutes, then drain well in a colander.
  • Chop or cut up fruit.
  • Soften yeast in lukewarm water, add 1 Tbsp sugar and let stand 10 minutes.
  • Add milk.
  • Add 1 ½ C flour to make a sponge and set aside until bubbles break on top.
  • Cream butter in a large mixing bowl.
  • Add 1 C sugar and cream well.
  • Mix in beaten eggs.
  • Add the sponge, chopped fruits, salt, cinnamon, raisins, currants and nuts.
  • Beat in 3 cups flour.
  • Divide dough into fourths.
  • Take out ¼ of the dough and knead on a floured pastry cloth or board adding enough flour to keep the dough soft but not sticky.
  • Continue doing this 3 more times until all the dough has been worked up, then knead it all together.
  • Lightly oil a clean bowl, take dough and run the top around the inside of the bowl, place it in the bowl, cover and let rise in a warm place until double in bulk.
  • Knead lightly, divide into 4 portions and shape each into a loaf, place in greased loaf pans.
  • Cover and let rise until double.
  • Bake at 400° for 10 minutes, reduce heat to 350° and bake 45 minutes longer or until done.

Questions & Replies

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  1. A Very good fruit bread, I just finished eating a slice it was still warm.Yum. This recipe is very time consuming, But I belive it is worth. It makes 4 nice sized loaves, Nice for a large family or to give as gifts. I cut the fruit all up before soaking. The baking time was perfect, I covered the loaves with foil to keep from over browning. Thank you Mystergirl for posting the recipe.
  2. Easy to follow recipe. I have no dried apple so I replaced them dried apricot and dried dates. I have made it 5 times and they all turned out great. Keep them in fridge for couple of days , best eaten thinly sliced and toasted in oven. Goes well with tea and coffee.


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