Fruit Bread Without Orange Peel and Lemon Peel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g fi (s), dried
- 100 g apricot (s), dried
- 100 g pear (s), dried
- 200 g date (s), dried
- 200 g plum (s), dried
- 100 g raisins
- orange juice
- 200 g hazelnuts, whole
- 125 g flour
- 3 egg (s)
- 100 g suar
- 2 teaspoons, leveled baking powder
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ gingerbread spice
- 1 pinch vanilla, real
- 1 half orange (s), grated zest it
- 1 half lemon, grated zest it
Print Recipe
Pin Recipe Instructions
- Soak all fruits except for the dates in orange juice for several hours, preferably overnight.
- Cut the fruit into small pieces. Halve the hazelnuts and lightly toast them in a pan without oil until they are fragrant.
- Grease a loaf pan well and preheat the oven to 175 ° C. Put the eggs and sugar in a mixing bowl and mix with the electric hand mixer. Mix the flour and baking powder and stir into the egg and sugar mixture with the remaining ingredients. The dough should be nice and juicy, but not too runny. Add flour if necessary.
- Pour the dough into the mold and bake in the preheated oven at 175 ° C for 60 minutes. Do not use circulating air.
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