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Traditional German Fruit Bread

This delightful German fruit bread is packed with dried fruits and nuts, creating a satisfying chew and sweet flavors, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups 2 cups (250g) all-purpose flour Can be substituted with gluten-free flour.
  • 1 tsp 1 tsp baking powder
  • 1 tsp 1 tsp cinnamon
  • ½ tsp ½ tsp nutmeg
  • Pinch of ground cloves
Wet Ingredients
  • 2 2 eggs Can be replaced with flaxseed meal for a vegan option.
  • ½ cup ½ cup (120ml) honey or brown sugar
  • ½ cup ½ cup (120ml) milk Substitute with almond or oat milk for dairy-free.
  • 1 tsp 1 tsp vanilla extract
  • 1 Zest of 1 orange
Add-ins
  • 2 cups 2 cups (300g) mixed dried fruits, chopped Use fresh, high-quality dried fruits.
  • 1 cup 1 cup (120g) nuts (walnuts, almonds, or hazelnuts), chopped Ensure they are fresh and crunchy for best flavor.

Method
 

Preparation
  1. Begin by chopping the dried fruits and nuts into small pieces.
  2. Preheat your oven to 350°F (175°C).
Mixing
  1. In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and ground cloves.
  2. In another bowl, whisk together the eggs, honey (or brown sugar), milk, vanilla extract, and orange zest.
  3. Pour the wet mixture into the dry ingredients, and mix gently just until combined.
  4. Carefully fold in the chopped dried fruits and nuts.
Baking
  1. Grease a loaf pan or line it with parchment paper.
  2. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container in the fridge for up to one week or freeze for up to three months. Warm individual slices in the oven before serving for the best texture.