John Myers
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Fruit Loaf
The perfect fruit loaf recipe with a picture and simple step-by-step instructions.
- 200 g Drying pears – Klezten
- 100 g Prunes – prunes
- 100 g Figs dried
- 100 g Pitted dates
- 100 g Raisins
- 100 g Walnuts
- 50 g Almonds
- 50 g Hazelnuts
- 50 g Aranzini
- 1 Lemon / peel
- Rum or schnapps
Yeast dough:
- 300 g Flour
- 20 g Yeast – Germ or Oetker permanent baking yeast
- 175 g Margarine or butter
- 100 g Icing sugar
- 1 Yolk
- Salt
- 1 Egg to brush
- Margarine and flour for the tray
- Or baking paper
For decoration:
- Peeled, halved or sliced almonds
- Candied cherries, etc.
- Soak and boil Kletzen (dried pears); strain. Boil figs in the same juice and strain too. Pick up juice.
- Finely chop or mince all the fruits, mix in the rum or schnapps and cover and leave to stand overnight.
Prepare yeast dough the next day:
- Crumble the grain with flour, add melted margarine or butter, sugar, yolks and the juice of the dried fruit; salt. Knead the dough very well, knead with the fruit mixture and let stand for several hours.
- Wake up or form a loaf of bread, brush with egg and decorate as desired. Push the Kletzenbrot into the preheated oven and bake for 1 hour at medium heat (180 degrees Celsius).
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