Fruit Bread

Average: 5 (1 vote)
(1 vote)
Fruit Bread
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3 h. 15 min.
ready in 15 h. 15 min.
Ready in


500 grams dried Pear
500 grams dried Plum (pitted)
500 grams dried Figs
500 grams raisins
500 grams Currants
250 grams almonds
250 grams Hazelnuts
120 grams Candied lemon
120 grams candied orange
500 grams Pastry flour
1 teaspoon Anise seed
1 ½ cubes Yeast
100 grams honey
1 tablespoon cinnamon
Maraschino cherry (for decoration)
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Preparation steps


Soak the pears overnight in water. The following day, bring the pears and soaking liquid to a boil. Combine the remaining dried fruit in a bowl then pour the boiling pears and liquid over the fruit. Set aside until plump. Coarsely chop the almonds and hazelnuts and finely dice the candied peel. Drain the fruit, reserving the liquid.


Combine the flour and anise seed, make a well in the center and crumble in the yeast. Mix a little soaking water into the yeast, sprinkle with a little flour from the edges and let stand for about 15 minutes in a warm place. Finely dice the pears, prunes and figs. Add the honey, cinnamon and 200 ml (approximately 3/4 cup) soaking water to the flour mixture and knead until smooth. Cover and let rise in a warm place for 45 minutes.


Add all of the plumped fruit, nuts and candied peel and knead well. Cover and let rise for 30 minutes in a warm place. Preheat the oven to 180°C (approximately 350°F). Cut the remaining almonds in half lengthwise. Divide the dough into 4 portions and form each into a loaf. Brush with soaking water and decorate with cherries and halved almonds. Line a baking sheet with parchment paper, arrange the loaves on the baking sheet and bake for about 50 minutes. Let cool on a wire rack then let stand for 4 days before serving.