Fruechte Brot

Fruechtebrot is a traditional German fruit bread that’s more dried fruit and nuts than actual dough. Pears, apricots, plums, dates, oranges, raisins, and walnuts all get kneaded into a spiced yeast dough that’s dense, fragrant, and meant to be sliced thin.

The spice combination of cinnamon, cloves, ginger (Ingwer), and cardamom gives this bread that distinctly German Christmas bakery aroma. A splash of cherry liqueur in the fruit mixture adds a subtle boozy sweetness that rounds out the spices. The dough itself is modest, just enough flour, butter, and yeast to hold all that fruit together.

Baking low and slow at 200°F (93°C) for 75 minutes dries the loaf gently without burning the fruit pieces on the surface. A dusting of powdered sugar when cool is the traditional finish.

Kitchen Tips

• Let the yeast mixture stand a full 10 minutes until it’s bubbly and active. If it doesn’t foam, the yeast is dead and the bread won’t rise.
• Cube all the dried fruit to similar sizes so they distribute evenly through the dense dough.
• Slice very thin when serving. This bread is concentrated and rich, meant to be savored in small pieces with coffee or tea.

Variations

• Add dried figs or dried cranberries alongside the other fruits for more variety.
• Swap walnuts for almonds or hazelnuts for a different nut flavor.
• Brush the warm loaf with a thin glaze of apricot jam before dusting with powdered sugar for a glossy finish.