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Two small slices German Fruit and Nut Bread (Swabian Hutzelbrot) on a white plate.

German Fruit and Nut Bread (Swabian Hutzelbrot)

Course Dessert
Cuisine German
Keyword Cakes, Christmas, Fruitcake
Servings 4 loaves
Author Sophie

Ingredients

Dough

  • 1 pound dried pears or dried apples or apricots, chopped small
  • 1 pound dried and pitted prunes chopped small
  • 375 grams dried figs chopped small
  • 235 grams dark raisins
  • 3 cups water at room temperature
  • 1 cup candied citrus peel
  • 1 cup hazelnuts chopped small
  • 2 tsp golden rum
  • 5 drops almond extract
  • 2 tsp vanilla extract
  • 2 1/2 cups organic, all-purpose spelt flour or 2 1/2 cups (300g) organic, all purpose wheat flour
  • 8 tsp baking powder
  • 1/4 cup organic sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/4 cup butter at room temperature

Egg Wash

  • 2 large egg yolks
  • 4 tbsp milk

Instructions

  1. In a large bowl, add the pears (or apples or apricots), prunes, figs, raisins and water. Weigh the fruit down in the bowl by placing a pot on top. Let soak until all water has been soaked up, preferably overnight.

  2. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. Make the egg wash by whisking the eggs yolks and milk together in a small bowl. Place in the fridge until needed.

  3. Remove the weight from the bowl of fruit and add the candied citrus peel, hazelnuts, rum, almond and vanilla extract. Stir to combine.

  4. In a medium bowl, sieve together the spelt flour and baking powder. Add the sugar, cinnamon, cloves and ginger and whisk together to combine. Cut the butter into the flour mixture and mix using a pastry blender or your hands until the mixture resembles course crumbs.

  5. Add the flour mixture to the fruit mixture and stir with a large spoon or spatula until everything is evenly distributed. Divide the dough into four equal mounds on the parchment lined baking sheet. Using wet hands, press each portion of dough together to form a tall loaf shape. Baste each with the egg wash.

  6. Bake for 20 minutes, remove from the oven and baste again with the egg wash. Bake for another 20 to 30 minutes minutes or until nicely browned on top. Let cool completely before serving or storing.

Recipe Notes

  1. To easily chop the dried fruit small, place each batch of fruit one at a time in a food processor and pulse a few times until desired sized is reached.
  2. These loaves freeze beautifully. I like to wrap each tight in plastic wrap and then in tin foil before freezing.