Fruit bread is a wholesome and flavorful loaf that combines dried fruits and nuts with a soft, slightly sweet dough. This recipe uses natural ingredients and slow rising to create a moist bread perfect for breakfast or afternoon tea. Its rich texture and fresh fruit taste make it a comforting and healthy choice.
Ingredients:
- 5 1/4 oz dried pears (about 1 cup chopped)
- 7 oz dried plums/prunes (about 1 cup chopped)
- 3 1/2 oz dried apricots (about 3/4 cup chopped)
- 3 1/2 oz dried dates (about 3/4 cup chopped)
- 3 1/2 oz dried figs (about 3/4 cup chopped)
- 3 1/2 oz whole hazelnuts (about 1 cup)
- 2 cups all-purpose flour (about 8.75 oz)
- 1/2 fresh yeast cube (about 0.6 oz) or 1 packet instant yeast (2 1/4 tsp)
- 3 tablespoons cherry juice
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
For decoration:
- Chopped almonds
- Whole pistachios
- Cherries (fresh or preserved)
- Powdered sugar
Other:
- Fat or oil for greasing
- 3 tablespoons apricot jam
Preparation:
Cook the dried pears in a little water until soft, then drain, saving the cooking water. Chop the pears, plums, apricots, dates, and figs finely and mix with the hazelnuts. In a large bowl, combine flour with yeast and pour in 4 tablespoons of the pear cooking water. Let it rise for about 10 minutes. Knead the dough well, gradually adding cherry juice and pear water until the dough is soft. Cover and let rise in a warm place for about 40 minutes.
When the dough has risen, fold in all the chopped fruits and nuts, mixing thoroughly. Place the dough in a large greased baking pan or two smaller oven-safe dishes. Cover with a clean cloth and let rise for another 10 minutes. Bake at 350°F for about 1 hour.
Warm the apricot jam and brush it over the baked bread. Decorate with chopped almonds, pistachios, and cherries. Let the bread cool, then dust with powdered sugar before serving.
This sweet fruit bread pairs wonderfully with morning coffee or tea.
