Ingredients for Frchtebrot Mit Backobst Fruit Bread W Mixed Dried Fruit
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How to Make Frchtebrot Mit Backobst Fruit Bread W Mixed Dried Fruit
- Preheat oven to 300°F (150°C).
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Add the finely grated zest of 1 lemon.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 2 cups mixed dried fruit (such as raisins, cranberries, apricots, currants).
- Pour batter into a greased and floured 9x5 inch loaf pan.
- Bake for 30 minutes at 300°F (150°C).
- Increase oven temperature to 360°F (180°C) and bake for another 30 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Once completely cool, wrap tightly in aluminum foil and store at room temperature for at least overnight. The flavor improves with time!
- Optional: Substitute whole wheat flour or whole spelt flour for all-purpose flour, or use your preferred dried fruits.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
1545g
Fat
617g
Carbs
259g
