Juicy apple fruit loaf for the pre-Christmas period

Garden Life
Your apples and pears are lying safely stored in the cellar, and the nuts have been laid out to dry. The pre-Christmas period begins, and the fragrance of cinnamon and cloves emanates from the Christmas bakery. Today we would like to present you a recipe for an apple fruit loaf, for which you can use fruits and nuts from your garden.
This recipe can be used as a delicious alternative to Stollen. TIP: You should make the fruit loaf well before Christmas so that it can infuse properly. If you leave the loaf to cool, and then wrap it in cling film, it will last stored in a cool place for a long time, and the taste will intensify.

Ingredients and instructions for the apple fruit loaf:

1 ½ kg grated apple
1–2 tsp cloves, ground
2–3 tsp cinnamon, ground
1 packet of figs
1 packet of dates
300 g raisins
200 g candied lemon peel
200 g whole almonds
200 g walnuts, whole and chopped
Grated zest of an untreated lemon
250 g sugar
200 ml rum 

Mix the ingredients and allow the mixture to soak overnight. This ensures a good flavour 

1 kg flour
3 (42 g) packets of baking powder

On the next day, add the flour and baking powder and knead well with your hands. Form two or three small loaves from the solid mass and bake for a good hour at 175 degrees.


In the southern German region, and in Austria, South Tyrol and Trentino, this loaf was refined with dried pears, mainly for the Advent period. Depending on the dialect, these cut pear pieces were known as “Hutzeln, Hutzen” (Alemannic) or “Kletzen” (Bavarian /Austrian), and therefore the loaf is also known as “Hutzenbrot” or “Kletzenbrot”. Through an increase in prosperity and the import of southern fruits, other dried fruits such as plums, raisins, apricots, dates, figs, candied orange peel and lemon peel were added to the list of ingredients.

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