Traditional German Christmas Fruit Bread - Kletzenb

Name: Traditional German Christmas Fruit Bread - Kletzenbrot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried pears, cut into 1/2-inch chunks; 1 1/2 cups dried figs, cut into 1/2-inch chunks; 1 cup dried prunes or 1 cup dried plum, roughly chopped; 1/2 cup raisins or 1/2 cup sultana; 2 tablespoons candied orange peel, diced; 2 tablespoons candied lemon peel, diced; 1/4 cup kirschwasser or 1/4 cup rum; 1 cup water; 1/2 cup granulated sugar; 1 (1/4 ounce) packet active dry yeast; 1 1/3 - 1 1/2 cups unbleached whole wheat flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/8 teaspoon ground allspice; 1 teaspoon vanilla (or seeds scraped from 1 vanilla bean); 1/2 cup blanched almond, roughly chopped; 1/2 cup walnuts, broken into large chunks; 1/2 cup hazelnuts (some may be halved, leave others whole); butter

Servings: persons

2 cups dried pears, cut into 1/2-inch chunks
1 1/2 cups dried figs, cut into 1/2-inch chunks
1 cup dried prunes or 1 cup dried plum, roughly chopped
1/2 cup raisins or 1/2 cup sultana
2 tablespoons candied orange peel, diced
2 tablespoons candied lemon peel, diced
1/4 cup kirschwasser or 1/4 cup rum
1 cup water
1/2 cup granulated sugar
1 (1/4 ounce) packet active dry yeast
1 1/3 - 1 1/2 cups unbleached whole wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1 teaspoon vanilla (or seeds scraped from 1 vanilla bean)
1/2 cup blanched almond, roughly chopped
1/2 cup walnuts, broken into large chunks
1/2 cup hazelnuts (some may be halved, leave others whole)
butter

1
Place the dried pears, figs, prunes, raisins or sultanas, candied orange and lemon peel, and the spices into a medium saucepan with a cup of water, the sugar, and the kirsch or rum. Bring just to a boil over high heat, stirring often. Immediately remove from heat and cover; set aside to steep.
2
Meanwhile, in a large mixing bowl dissolve the yeast in a half cup of the lukewarm steeping liquid, and let sit until bubbling (about 5 minutes).
3
Gradually stir the flour into the yeast mixture, adding a little more liquid or flour if necessary to make a firm dough. Wrap the dough with a clean tea towel, and leave to rise for 30 minutes.
4
Gradually add the nuts, candied orange and lemon peel, and the dried fruit and knead well into the dough. Form the dough into a loaf. Leave to rise for an hour again.
5
Preheat the oven to 400u00b0F (200u00b0C). Butter the baking sheet (or line with parchment paper), and bake the loaf for about an hour (50 to 60 minutes).
6
Let cool for 5-10 minutes before removing bread to rack. Allow to cool completely.
7
Wrap bread in cling wrap and then in foil, and place in a cool spot or the refrigerator to mellow for up to several weeks.
8
Allow bread to come to room temperature before serving. Serve sliced with or without fresh butter, as desired. Good with a cuppa. Frohes Fest!

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups dried pears, cut into 1/2-inch chunks, 1 1/2 cups dried figs, cut into 1/2-inch chunks, 1 cup dried prunes or 1 cup dried plum, roughly chopped, 1/2 cup raisins or 1/2 cup sultana, and more.

Yes, Traditional German Christmas Fruit Bread - Kletzenbrot falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Traditional German Christmas Fruit Bread - Kletzenbrot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions