German Früchtebrot (German Fruit Bread)

Früchtebrot (German Fruit Bread) is a traditional German and Alpine-region loaf made with dried fruits, nuts, warm spices, and a small amount of flour. Moist, fragrant, and naturally sweet, it’s especially popular during Advent and Christmas, but it’s delicious year-round with butter, cream cheese, or a cup of coffee or tea.

Prep Time: 25 minutes (plus overnight soaking)
Cook Time: 60–70 minutes
Total Time: About 1 hour 35 minutes (plus soaking)
Servings: 10–12 slices

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Ingredients

Fruit Mixture

• 1 cup (150 g) raisins
• 1 cup (150 g) dried figs, chopped
• 1 cup (150 g) dried apricots, chopped
• ½ cup (75 g) dates, chopped
• ½ cup (75 g) dried cranberries
• ½ cup (120 ml) apple juice or orange juice
• 2 tbsp dark rum (optional)
• Zest of 1 orange

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ¼ tsp ground cardamom
• ¼ tsp salt

Nuts

• 1 cup (120 g) chopped walnuts
• ½ cup (70 g) whole or sliced almonds
• ¼ cup (30 g) chopped hazelnuts (optional)

Wet Ingredients

• 2 large eggs
• ¼ cup (60 ml) honey
• 2 tbsp brown sugar

For Brushing

• 2 tbsp warmed apricot jam
• 1 tbsp water

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Instructions

1. Soak the Fruit

1. Combine all the dried fruits, orange zest, apple juice, and rum (if using).
2. Cover and let soak overnight, or at least 4 hours, until the fruit is plump.

2. Prepare the Oven

• Preheat the oven to 350°F (175°C).
• Grease and line a 9×5-inch loaf pan with parchment paper.

3. Mix the Batter

1. In a large bowl, whisk together the flour, baking powder, spices, and salt.
2. Stir in the soaked fruit (including any remaining liquid) and the nuts.
3. In another bowl, whisk the eggs, honey, and brown sugar.
4. Fold the wet ingredients into the fruit mixture until just combined. The batter will be thick.

4. Bake

1. Spoon the batter into the prepared loaf pan and smooth the top.
2. Bake for 60–70 minutes, or until a skewer inserted into the center comes out mostly clean.
3. If the loaf browns too quickly, loosely cover it with foil during the final 20 minutes.

5. Finish

1. Cool in the pan for 15 minutes, then transfer to a wire rack.
2. Mix the warmed apricot jam with the water and brush it over the warm loaf for a glossy finish.

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Serving Suggestions

Serve sliced with:

• Butter
• Cream cheese
• Soft goat cheese
• Brie or Camembert
• Honey or fruit preserves

It pairs beautifully with:

• Coffee
• Black tea
• Mulled cider
• Hot chocolate

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Tips

• Allow the loaf to cool completely before slicing for the best texture.
• Wrap tightly and let it rest for 1–2 days before serving; the flavors deepen over time.
• Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
• For a more rustic version, replace up to half of the all-purpose flour with whole wheat flour.

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Approximate Nutrition (Per Slice)

• Calories: 290
• Protein: 6 g
• Carbohydrates: 42 g
• Fat: 12 g
• Fiber: 5 g
• Sugar: 24 g

Früchtebrot is a festive German favorite with a dense, moist crumb, packed with dried fruit, crunchy nuts, and warm spices. It’s excellent as part of a holiday breakfast, an afternoon snack, or a dessert with a cup of coffee.