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Traditional German Fruit Bread

Enjoy a delightful and flavorful Traditional German Fruit Bread, enriched with spices and fruits, perfect for festive gatherings or as a homemade gift.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: German
Calories: 210
Ingredients Method Notes

Ingredients
  

Dough
  • 3.5 cups all-purpose flour provides the structure for the bread
  • 1.25 cups warm milk helps activate the yeast for a fluffy texture
  • 0.5 cup sugar adds sweetness and helps with browning the crust
  • 2 teaspoons dry active yeast essential for leavening the bread
  • 1 teaspoon salt balances flavors and strengthens the dough
  • 2 teaspoons ground cinnamon adds warmth and depth of flavor
  • 0.5 cup mixed dried fruits like raisins, apricots, and cherries provide a variety of textures and tastes
  • 0.5 cup chopped nuts walnuts or almonds add a delightful crunch
  • 1 piece egg brings richness and aids in binding ingredients

Method
 

Preparation
  1. In a large bowl, combine the warm milk and sugar, then add the yeast. Let it sit for about 5-10 minutes until foamy.
  2. In another bowl, whisk together the flour, salt, and cinnamon. Gradually incorporate the dry ingredients into the yeast mixture.
  3. Add the egg and continue mixing until the dough forms. It should be slightly sticky yet manageable.
  4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  5. Gently fold in the mixed dried fruits and nuts, ensuring they are evenly distributed throughout the dough.
  6. Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm area until doubled in size, roughly 1-2 hours.
Baking
  1. Preheat the oven to 350°F (175°C), then punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
  2. Allow it to rise again for about 30-45 minutes. Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.

Notes

For extra flavor, consider soaking the dried fruits in rum or orange juice for a few hours before incorporating them into the dough. Make sure the milk is warm, not hot, to avoid killing the yeast during activation. Experiment with different spices, such as nutmeg or allspice, to give the bread unique flavor notes. If you’re looking for something different, try using a mix of whole wheat and all-purpose flour for added depth and nutrition.